Monster Cookies

1 dozen eggs
2 lb. brown sugar
4 c. white sugar
1 lb. margarine
1 T. vanilla
8 t. baking soda
3 lb. chunky peanut butter
18 c. oatmeal
1 lb. chocolate chips
1 lb. m&m's

Use a very big bowl to mix together. Drop by ice cream scoop onto lightly sprayed cookie sheet. You;ll have about  cookies per sheet. Smash down to flatten. Bake approximately 15-20 minutes. Feed the monsters.

Naomi's Ice Cream Pie

Melt:
1 c. baking chips (chocolate, butterscotch, peanut butter, etc.)
1 stick butter
Reserve 3 T. of this sauce

Pour remaining sauce over 2 c. Rice Krispies.Mold into bottom and side of an 8" pie plate and freeze about 15 minutes.

Fill hardened crust with softened ice cream-almost a whole half gallon will fit. Mound it high in the middle.

Mix reserved 3 T. sauce with 1 T. Karo. Drizzle over top of ice cream pie. Freeze until very hard- 24 hours is best.

Use butterscotch chips with pralines and cream ice cream;
semi sweet chips with chocolate chip mint ice cream;
milk chocolate chips with cookie dough or cookies and cream ice cream;
white chocolate chips with rasberry or cherry ice cream

Evelyn's Poppy Seed Bread

3 c. flour
1-1/2 t. salt
1-1/2 t. baking powder
3 eggs
1-1/2 c. milk
1-1/8 c. oil
1-1/4 c. sugar
3 t. poppy seeds
1-1/2 t. butter flavoring
1-1/2 t. vanilla
1-1/2 t. almond flavoring

Mix together. grease and lightly flour 2 loaf pans.

Bake at 350 for 1 hour, checking so you don't overcook. Pour icing over bread while it is still in the pan.

Icing:
1/4 c. orange juice
3/4 c. sugar
1 t. each of vanilla and butter and almond flavorings
Heat a little in microwave and then pour over warm bread.

Jamie's Blueberry Cheesecake Dessert

1-3/4 pkg. graham crackers, crushed
3/4 c. margarine, melted
Mix together and use 1/2 half to make a crust in a 9x13 pan.

Mix:
2 oz pkg. cream cheese
3/4 c. sugar

Follow package directions to make:
2 envelopes Dream Whip, do not  add vanilla. Mix prepared Dream Whip with cream cheese mixture.


Layer on top of graham cracker crust in this order:
1/2 cream cheese mixture
1 can blueberry pie filling
1/2 cream cheese mixture
1/2 graham cracker crumbs

Pumpkin Roll

Beat 3 eggs on high for 5 minutes.

Gradually add 1 c. sugar.

Stir in 2/3 c. pumpkin and 1 t. lemon juice.

Add:

3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. salt
1/2 t. nutmeg

Pour into greased and floured cookie sheet. Top with finely chopped walnuts. Bake at 375 for 15 minutes or until a toothpick inserted into cake comes out clean. When done, use a knife to go around the edges to loosen cake. Turn out onto towel. Sprinkle cake with powdered sugar. Starting at one of the narrow ends roll up cake with the towel and let cool.

Filling:

1 c. powdered sugar
6 oz. cream cheese
4 T. butter
1/2 t. vanilla

Beat until smooth. Unroll cake, spread with filling, re-roll, and chill.

Dana's Muddy Buddies

9 c. Chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 t. vanilla
1-1/2 c. powdered sugar

 In large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or large container.

Add powdered sugar. Seal bag; shake or stir until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

White Chocolate Chex Mix

6 c. corn Chex
6 c. wheat Chex
2 c. pretzels
2 c. m&m's
1 c. peanuts
2 10 oz pkg. white chocolate chips
2 T. oil

Mix all ingredients except chocolate and oil.

Heat chocolate and oil for 30 seconds in microwave, then stir. If fully melted, pour over cereal mixture. If not, heat another 20 seconds. (It's important not to overcook or burn the chocolate.) Mix with cereal mixture, then spread out on wax paper to cool.

Sweet Chex Mix

2 sticks butter
1-1/2 c. corn syrup
1-1/2 c. sugar

Boil 3-4 minutes, no longer. Add 2 t. vanilla.

Pour over a box of Chex cereal. Add m&m's, nuts, etc.

Zackie's Banana Gush

Boil:
6 cups water
6 cups sugar
Allow to cool.

Mix in blender with:
46 oz. can pineapple juice
juice of 2 lemons
5 mashed bananas
2 cups orange juice (or 1/2 c. concentrate and 1-1/2 c. water)

Freeze in ziploc bags. To use, thaw partially and add to 7-Up or Sprite in a punch bowl or pitcher. Mix or chop up frozen mixture to make a slush.

Wyatt's Meal Ideas

Pigs in a Blanket- see recipe here http://momsnumberonerecipes.blogspot.com/2011/04/pigs-in-blanket.html

Grilled cheese sandwich and tomato soup

Macaroni and cheese

Spaghetti sauce in a jar with angel hair, spaghetti, or tortellini

Fettucini sauce in a jar with angel hair, spaghetti, or tortellini

Rice enchiladas- enchilada sauce and cooked hamburger served over rice, with cheese on top

Tator Tot Casserole- see this website for recipe http://momsnumberonerecipes.blogspot.com/2011/04/tator-tot-casserole.html

Quesadilla- flour tortilla with cheese, you could also use canned beans, chicken, sour cream, or salsa

Chili on chips- a can of chili and a bag of corn chips, with cheese on top

Navajo Tacos- Smash a biscuit so it is flat and fry in oil. Top with canned chili and cheese. You could also add lettuce, tomatoes, sour cream, olives, etc.  The fried dough would also be a good dessert served with butter and honey. It's called a scone.

Peanut Butter Shake

1-2 cups milk
1 scoop chocolate protein powder
1/8 cup peanut butter

Blend in blender for one minute.

Source: Wyatt

Spinach Smoothie

2-3 cups fresh baby spinach
1-2 cups fresh or frozen fruit
1 cup plain or vanilla yogurt
1 T. flax
milk, juice, or water as needed
sweetener to taste


Blend in blender until there are no chunks of fruit or ice. More liquid may be added if it is too thick to blend.

Mom's Spinach Shake

2-3 cups fresh baby spinach
1-2 cups fresh or frozen fruit
1/2 cup milk (more can be added if necessary)
1 scoop vanilla protein powder
1 T. flax
1 T. wheat germ
tofu (optional)
sweetener to taste

Blend in blender until there are no chunks. A little more milk may be added if too thick to blend. Try experimenting with different ingredients.

Wyatt's Pigs in a Blanket

4 hot dogs
4 slices cheese
1 pkg. crescent rolls

Heat oven to 375.

Complicated version (see simple version below): Cut each hot dog crosswise in half. Slit each half lengthwise, not all the way through. Cut each cheese slice in half. Place one piece of cheese inside hot dog.

Unroll and separate crescent rolls. Center hot dog cheese side up on roll. Place long end of roll over cheese, covering completely, then roll up. Continue with the rest of the hot dogs. Spray baking sheet, place rolled hot dogs on it.

Bake on 375 for 8-10 minutes, or until roll is golden brown.

**Simple version: Roll up half a hot dog in a crescent roll and bake as above. Forget the cheese.

Chicken Fettuccini

1 stick butter

1 pkg. dry Italian seasoning mix

3-4 chicken breast

Cook on high for 3 hours in crock pot.

When cooked, shred chicken with a fork. Add:

8 oz. cream cheese

½ c. water

1 can cream of mushroom or chicken soup

Stir until mixed and cream cheese has very few chunks. Let heat in crock pot while cooking the pasta. Serve with angel hair, spaghetti, or fettuccini noodles.

Serve with green salad and French bread. Recipe can be doubled or tripled.

Chicken Divan

Ingredients

• 2 (10-ounce) packages frozen broccoli, chopped
• 6 cups shredded chicken, cooked
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated sharp Cheddar
• 1 tablespoon fresh lemon juice
• 1 teaspoon curry powder
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter, melted
• 1 small pan mushrooms

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Chewy Chocolate Chip Cookies

2 c. plus 2 T flour  (I use all whole wheat flour)
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 c. brown sugar (light or dark)
1/2 c. granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 c. semi-sweet or bittersweet chocolate chips
1 c. chopped nuts


Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in mediumbowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips and nuts.

Take about 1/4 C dough and form into a ball.  Break ball in half and place dough on cookie sheet with broken edge facing up.  (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to hardenyet centers are still soft and puffy, 10-13 minutes.  Cool cookies on cookie sheets. Serve or store in airtight container.

Cooks Illustrated  from Ourbestbites.com

Crash Hot Potatoes

12 whole red potatoes

3 Tablespoons olive oil

kosher salt to taste

black pepper to taste

rosemary (or other herbs of choice) to taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Tortilla Soup

10 cups broth

2 T. garlic

1 lg. onion, chopped

1 T. chili powder

1 ½ t. oregano

2 t. cumin

½ t. pepper

1 10 oz. can Rotel

1 ½ c. grated carrots

1 c. chopped celery

3 c. cooked chicken, diced

½ cup cooked rice

Boil until veggies are cooked. The seasonings can be increased if needed until it tastes right. You can also add chopped broccoli, zucchini, black beans, etc.

Serve over tortilla chips with sour cream, avocado, cheese, green onion, etc.

Pecan Pie

1 c. Karo

¾ c. sugar

3 eggs

pinch salt

2 T. melted margarine

1 t. vanilla

2 c. chopped pecans

1   9” unbaked pie crust

Boil Karo and sugar together for 2 minutes. Beat eggs lightly with fork. Slowly pour Karo mix into egg mix. Add other ingredients. Pour into pie crust and bake for 25 minutes on 350. Do not overbake.

Chocolate Macaroon Bars

1 pkg chocolate cake mix

1/3 c. butter

1 egg

Mix together until crumbly. Firmly press onto bottom of greased 9x13 pan.

Combine:

1 can condensed milk

1 egg

1 t. vanilla

1 12 oz. pkg chocolate chips

1 c. coconut

¾ c. nuts

Spread over cake mixture. Sprinkle with 1/3 c. coconut. Bake at 350 for 30 minutes or until golden. (Center will set as it cools.) Cool completely.

Peanut Butter Candy Kiss Cookies

Cream together:

1 c. margarine

1 c. peanut butter

1 c. sugar

1 c. brown sugar

Add:

2 eggs

2 t. vanilla

2 T. milk

3 ½ c. flour

1 t. baking soda

½ t. salt

Roll into balls, roll in sugar. Bake for 8 minutes. Take out and press chocolate kiss into middle of cookie. Bake another 3 minutes. Times can be adjusted according to your oven.

The secret to these is that, unlike other recipes, the candy goes in the oven rather than being placed on the completely baked cookie. 

Peanut Butter Cup Trifle

9x13 pan of cooked brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls.) Chill until serving.

Berries and Cream Trifle

1 recipe for Perfect Pound cake found here OR
2 Sara Lee pound cake loaves found in the freezer section
2-3 cups of Strawberries
2 cups of blueberries
1 5.1 oz instant vanilla or lemon pudding
2 cups heavy cream
2 TB powdered sugar
Bake your pound cake in 2 large loaf pans, or use the Sara Lee pound cake loaves. Cut the cake in half horizontally so it is thin enough to punch our stars with a cookie cutter. Cut out 6-8 stars. Cube the rest of the cake.

Wash your berries and slice your strawberries.

Make pudding according to the package directions. Using your mixer whip the cream with the powdered sugar until light and fluffy. Fold the cream into the pudding.

In a trifle bowl, start out with cubes of cake, then put about half of the pudding mixture, and then half of the blueberries and strawberries. After the berries, then carefully put the cut out cake stars upright against the inside of the bowl, nestled into the berries and pudding. Finish off with another layer of cake cubes, pudding, and berries. Chill for a couple of hours and serve!

Whole-Wheat Pizza Dough

1 package dry yeast

1 cup warm water

1/2 teaspoon salt

2 teaspoons olive oil

1 1/2 cups whole wheat flour

1 1/2 cups white flour

In the bowl of a stand mixer, dissolve yeast in warm water; let stand a few minutes, then add salt and olive oil. Mix well using the dough hook.

Add whole wheat flour and beat well for one minute. Add white flour and mix until combined. Knead on lowest setting for 2-3 minutes, adding more flour if overly sticky.

Remove dough hook, cover bowl with a towel and let rise 1 1/2 hours before using. Alternatively, cover bowl tightly with plastic wrap and let proof overnight in the refrigerator. Bring to room temperature and allow to double in bulk (rise) before using.

Fresh Pizza Sauce

Ingredients:
2 ripe tomatoes (I highly suggest fresh garden tomatoes if you have them)
1 clove garlic
1 packed tablespoon chopped fresh basil
1 pinch cinnamon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon white sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 teaspoon chopped fresh parsley (I used dried parsley, as well, and it works great)

In a food processor, combine all ingredients: the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil, and parsley. Blend without liquifying. It should remain slightly chunky.

White Pizza Dough

1 c warm water
1 tsp sugar
1 Tb (1/4 oz package) active dry yeast
3 Tbsp olive oil

2 ½ c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes by hand or 5 minutes in mixer. Let rise for 1.5 hours.  Roll out and arrange pizza toppings on top. Bake in 400 degree oven (on preheated pizza stone for best results).

This is a fun FHE activity or party.

Topping ideas:

pepperoni

sausage

hamburger

ham

pineapple

green pepper

olives

pesto

cheese

Tator Tot Casserole

1 bag of tator tots

1 16 oz. container of sour cream

1 10 oz. can cream of chicken soup

2 green onions, chopped

1/2 c. shredded cheese

1 lb. cooked hamburger

Mix soup, sour cream, and green onions together. Place tator tots in casserole dish. Put cooked hamburger on top of tots, then pour on the soup mixture. Bake at 350 until bubbly, about 20-30 minutes. Remove from oven. Sprinkle cheese over the top and let sit for a few minutes until the cheese is melted.

Cinnamon Roasted Almonds

1 cup white sugar

½ tsp. salt

2 tsp. cinnamon

1 egg white

1 tsp. vanilla

4 cups almonds

Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

Blender Wheat Pancakes

1 cup milk

1 cup wheat berries

2 eggs

2 Tbsp. oil

2 tsp. baking powder

2 Tbsp. honey or sugar

½ tsp. salt

Put milk and wheat in blender.  Blend on highest speed for 3 to 4 minutes or until batter is smooth.  Add and blend on low the eggs, oil, baking powder, honey, and salt.  Bake on hot griddle.

For waffles:  Add one additional Tbsp. wheat and increase oil to 4 Tbsp.