Cream Wafers

Ingredients:
Cookies:

• 24 T (3 sticks) chilled butter
• 4 c. flour
• 10 T light cream

Filling:

• 6 c. powdered sugar
• 8 T. (1 stick) soft butter
• 1 t almond extract
• 8 T light cream

Instructions:
With pastry blender or mixer, cut butter into flour till pieces are the size of small peas. Sprinkle in small portion of cream, toss with fork or mix slightly. Continue to add cream in small amounts until ball forms.
Roll to slightly less than 1/8 inch. Cut in rounds or squares. Dip one side of each cookie in sugar. Place sugar side up on ungreased cookie sheet. Prick each cookie with fork. Bake at 375 degrees for about 8 minutes.
Almond Cream: Thoroughly combine powdered sugar, soft butter, almond extract and light cream. Color with food coloring.
Assemble sandwich cookies.

Corn Pudding

Ingredients:

• 3 slightly-beaten eggs
• 2 cups drained cooked or canned whole kernel corn
• 2 cups milk, scalded
• 1/3 cup finely chopped onion
• 1 T butter, melted
• 1 t sugar
• 1 t salt

Directions:
Combine ingredients; pour into greased 1 1/2 quart casserole. Set in shallow pan; fill pan to 1 inch with hot water. Bake at 350 degrees for 40 to 45 minutes or till knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Marbled Pumpkin Cheesecake

INGREDIENTS (Nutrition)

1 cup crushed graham crackers
1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Chili

Ingredients:

• 5 pounds ground chuck
• 3 large onions, chopped
• 1/2 large green pepper, chopped
• 1 1/2 large red pepper, chopped
• 4 cloves garlic, diced fine
• 1 t. salt, or more to taste
• 1 t. pepper, or more to taste
• 1 cans (28 oz each) crushed tomatoes
• 1 can (28 oz) diced tomatoes
• 1 small can Tomato Paste
• 3 large cans tomato juice
• 3 large cans of chili beans
• 1/2 -1 t. cayenne pepper
• 1/4 - 1/2 c. chili powder
• 1 t. baking soda
• 1 t. sugar
• 3 to 4 dashes of Liquid Smoke

Instructions:
In a skillet brown ground beef. While browning sprinkle with chili powder. Drain beef, reserving grease. Return grease to skillet and add onions, green pepper, and garlic. Saute until onions are translucent. Add a little salt and pepper and chili powder. Drain vegetables and discard grease. In a very large stock pot, add beef, sauteed vegetables, crushed tomatoes, diced tomatoes, tomato juice, chili beans cayenne pepper, black pepper and chili powder. Simmer for 1 hour over medium to low heat. Add baking soda, sugar, tomato paste and liquid smoke; and up to 2 cups water if too thick, and additional chili powder to taste. Simmer for 1/2 hour. Taste and adjust seasonings. Simmer for 15 to 30 minutes more.

Lasagna

Ingredients:

• 1 1/2 pounds ground beef
• 1 large jar Ragu meat sauce
• 2 cans LaRosas spaghetti sauce
• 1 package dry lasagna noodles
• 1 pound ricotta cheese
• 1 pound thinnly sliced or shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese
• Salt, oregano, and ground pepper to taste

Instructions:
Brown ground beef and drain. Spray large glass casserole with Pam. Combine two tomato sauces. Place one ladle of mixed sauces in bottom of casserole dish. Next put in a layer of dry lasagna noodles. Layer on 1/2 of the ricotta cheese. Sprinkle with salt, oregano, and pepper. Spread on 1/3 of Mozzarella cheese. Layer in 1/2 of ground beef. Ladle on enough sauce to cover ground beef. Repeat layers beginning with noodles. Top with the rest of the noodles, the rest of the sauce, and the last of the Mozzarella cheese. Top with the Parmesan cheese.
Bake at 375 degrees for about 45 minutes until brown and bubbly. Remove from oven and let stand 15 minutes before serving.

Teriyaki Beef Rollup

Ingredients:

• 1 c. fresh baby spinach, sliced into strips
• 1/2 small can sliced water chestnuts, drained and chopped
• 1/4 c. thinly sliced green onions
• 1 t. roasted garlic (optional)
• 1/2 bottle teriyaki sauce
• 1 1/4 pounds beef flank steak
• Kosher salt
• Freshly ground black pepper

Directions: (preheat oven to 350 degrees)
In medium bowl combine spinach, water chestnuts, green onions, garlic and 1/4 c. teriyaki sauce.

Trim fat from meat, score both sides of meat by making shallow diagonal cuts at inch intervals on both sides. Place meat between sheets of plastic wrap. Working from center to edges, pound meat into 12X8-inch rectangle. Remove plastic and season meat with salt and pepper.

Spread spinach mixture over meat. Starting from long edge, roll rectangle into spiral. Secure seam with toothpicks. Cut into 2-inch rolls. Brush with teriyaki sauce.

Place meat into oven-proof dish and pour over additional teriyaki sauce. Bake at 350 degrees for 15 minutes, then broil for 5 to 6 minutes until medium doneness (160 degrees), turning and brushing with teriyaki sauce after baking and again part way through broiling.

Serving idea:
Serve with rice and stir fried vegetables.

Szechuan Chicken

Ingredients:
4 chicken breast, boneless and skinless
1 1/2 T. vinegar, white wine or rice wine
3 T. cornstarch
1 t. sugar
1 T. vegetable oil
1/4 c. water
3 garlic cloves, minced
6 green onions cut in 1-inch pieces
5 T. soy sauce
1/8 t. cayenne, or to taste

Directions:
Cut chicken int 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne. Cook uncovered about 2 minutes longer.

Easiest Fruit Cobbler

Ingredients:

• 1 stick butter
• 1 c. sugar
• 1 c. flour
• 1 t. baking powder
• 3/4 c. milk
• Dash of salt
• 1 can fruit pie filling, any flavor

Directions:
Preheat oven to 350 degrees. Melt butter in a greased 8X8X2-inch baking dish. Mix all remaining ingredients except fruit in a mixing bowl. Pour this mixture over melted butter. Pour pie filling over top. Bake for 45-55 minutes or until golden brown.

Glaze with powdered sugar mixed with water.

Serves 8

Hot Brown Sandwich

Ingredients:

• 1/4 c. flour
• 2. T. butter
• 2 c. milk
• 1/4 t. salt
• 1 t. prepared spicy mustard
• 1/2 t. Worcestershire sauce
• 4 ounces shredded sharp Cheddar cheese
• 1 pound thinly sliced turkey breast
• 8 slices toast
• 4 tomato slices
• 4 ounces grated Parmesan cheese
• Dash of pepper
• Dash of paprika

Direction:
Cook flour and butter; add milk. Cook over low heat, stirring constantly, for several minutes, until thickened. Add salt, mustard and Worcestershire sauce. Add Cheddar cheese, whisk until smooth. Arrange turkey over toast on a large baking dish or in individual ovenproof plates. Top with cheese sauce; decorate with bacon and tomato slices. Sprinkle with Parmesan cheese, pepper, and paprika. Place under preheated broiler; broil until hot and bubbly; serve immediately.

Cheesy Garlic Biscuits

Ingredients:

• 2 c. Bisquick baking mix
• 2/3 c. milk
• 1/2 c. shredded Cheddar cheese
• 1/4 c. butter, melted
• 1/4 t. garlic powder

Directions:
Heat oven to 450 degrees. Mix baking mix, milk and cheese until soft dough forms: beat vigorously for 30 seconds.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

Makes 10 biscuits.

Garden Vegetable Soup

Ingredients:

• 3/4 c. carrots, diced
• 1/2 c. onion, diced
• 2 cloves of garlic, minced
• 3 c. fat-free chicken broth
• 1 1/2 c. cabbage, diced
• 1 can of green beans
• 1 T. tomato paste (I tend to use a little extra)
• 1/2 t. dried basil
• 1/4 t. dried oregano
• Salt and pepper to taste
• 1/2 c. zucchini

Directions:
Saute carrots, onions and garlic. Add all but the zucchini. Bring to a boil. Cover, turn down heat and simmer for 15 minutes. Stir in zucchini and heat for an additional 3 to 4 minutes.
I prefer a good amount of pepper in this recipe. Red pepper flakes can be added.

Mexican Chicken Lasagna

Ingredients:

• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 1 can cream of mushroom soup
• 1 10 ounce can diced tomatoes
• 4 cups chopped or shredded cooked chicken
• 1 package flour tortillas
• 2 cups shredded cheese

Directions:
Preheat oven to 350 degrees. Spray a 9X13 inch casserole with cooking spray.
In large bowl, stir together the 3 cans of soup and the tomatoes. Stir in the chicken. Layer the tortillas and chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the top and bake for 30 minutes.
Note: instead of listed soups I have used 2 cans of pepper jack cheese soup and 1 can of chicken and mushroom.

Potato Soup

Ingredients:

• 1/2 - 1 stick butter
• 1 small onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 T. flour
• 8 medium potatoes, diced into 1/2-inch cubes (or thawed diced hash browns)
• 4 c. warmed milk
• 2 chicken bouillon cubes dissolved in 1/2 c. milk in microwave
• 1 c. half and half
• 2 t. salt
• 1 t. pepper

Directions:
Melt butter and saute onion, carrots, and celery for 6 minutes. Add flour and cook for 2 more minutes. Add potatoes, milk and bouillon cube mixture. Cook over medium heat, stirring constantly for 20 minutes after mixture gently boils. Turn down heat a little once mixture starts to boil. Potatoes should be soft but not mushy. Remove from heat and add half and half, salt, and pepper.

Chicken Pot Pie

Ingredients:

• 1 bag frozen vegetable mix (peas, carrots, potatoes, onions)
• 1 T. canola oil
• 3 T. butter
• 1 c. chopped onion
• 1 c. chopped celery
• 1 1/2 c. chicken broth
• 1/2 c. milk
• 3 T. flour
• 1/2 - 1 t. curry powder
• 2 T. dried parsley
• 1 t. salt
• 1/2 t. pepper
• 2 c. diced cooked chicken
• 1 sheet puff pastry

Directions:
Toss vegetables in canola oil and spread onto sheet pan. Place in 400 degree oven and bake until golden brown.
In saute pan, melt butter and sweat onions and celery. Add flour and curry powder; cook for 2 minutes. While sauteing, in another pot, heat broth and milk. Whisk in the hot broth and milk mixture and cook until thickened. Add parsley, salt and pepper. Toss in browned vegetables and chicken. Place in greased casserole dish and top with puff pastry. Brush top of pastry with a little egg and water mix. Bake at 400 degrees until puff pastry has browned, about 25 minutes.

Easy Chicken Cacciatore

Ingredients:

• 2-3 pounds diced chicken, cooked or uncooked
• 1 jar of spaghetti sauce
• 1 onion chopped
• sliced mushrooms
• 1 green pepper, diced
• salt, pepper, and red pepper flakes to taste

Directions:
Place all ingredients into crock pot. If chicken is uncooked, cook on low for 7-9 hours. If chicken is cooked, cook until all ingredients are cooked through, 3-4 hours will do.
Serve over noodles or pasta of choice.

Matt's Peanut Butter Cookies

Ingredients:

• 3/4 c. peanut butter
• 1/2 c. shortening
• 1 1/4 c. firmly packed brown sugar
• 3 T. milk
• 1 t. vanilla
• 1 egg
• 1 3/4 c. flour
• 3/4 t. salt
• 3/4 t. baking soda

Directions: (Preheat oven to 375 degrees)
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and mix until just blended. Combine dry ingredients and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork dipped in flour. Bake at 375 degrees for 7 to 8 minutes, or until just set and beginning to brown. Cool 2 minutes on baking sheet and then remove cookies from baking sheet to cool.

Mitch's Candles

Mitch, this is for you so you have a record for next year.

Chicken Chili

Ingredients

• 48 ounce jar cooked beans - do not drain
• 2 jars of salsa
• 1 quart chicken stock
• 1 medium onion chopped
• 3 boiled chicken tenders - shredded (boiled in water seasoned with salt, pepper and cumin)
• 1 T chili powder
• 1 T cumin
• pepper to taste

Directions:

• Saute onions, add jar of beans, salsa, chicken stock, chicken, and spices. Simmer 30 minutes or more.