Scones

Make one batch of French Bread dough. Divide dough into fourths. Roll each into an 8x8 square. With pizza cutter, cut each square into fourths. Deep fry in hot oil until golden brown. Serve with Honey butter.

French Bread

1/4 C warm water
1 Tbs yeast
1 C hot water
1 1/2 Tbs sugar
1/2 Tbs salt
1/4 C oil
3 C flour
1 egg white

In small bowl, sprinkle yeast over warm water. Let stand until yeast is dissolved, about 5 min. In mixer bowl, combine hot water, sugar, salt and oil. Let stand to lukewarm. Add dissolved yeast and 1 1/2 C of the flour. Beat until smooth. Add remaining flour to make soft dough that can be stirred down with a spoon. Place in greased bowl and cover with clean kitchen cloth. With spoon, stir down every 15 min for a total of three times. Turn our onto lightly floured board. Knead only enough to lightly coat with flour. Grease 2 cookie sheets. Divide dough in half. Roll each into a rectangle. On long side, roll (jelly roll style) into a loaf, pinching seam with wet fingers to seal. Place each loaf, seam side down, in center of cookie sheet. Beat egg white until foamy. With pastry brush, apply to laves. Slash each loaf three times diagonally with a serrated knife. Do not cover. Let rise 1/2 hour. Preheat oven to 400 degrees. Bake, one loaf at a time, 12 min. or until deep golden brown. Cool completely before slicing.

Makes 2 loaves.
Substituting apple sauce for the oil makes a really good, slightly heavier, bread. Great with honey butter.
( I make this bread when I am out of eggs so I usually don't brush with the egg white.)

Party Root Beer

4 Quarts water
3 C sugar
4 tsp root beer extract
2 lbs dry ice

Mix all ingredients, except dry ice, in a punch bowl or large salad bowl. Using a hammer or meat tenderizer, break dry ice into large chunks while it is still in a paper bag. Wear over mitts to drop the dry ice into the root beer. Stir every five min. until most of the dry ice is melted. It takes about 30 min. for root beer to carbonate. Serve immediately.

Makes 1 Gallon.

Peachy Chicken

4 small boneless skinless chicken breast halves
1 Tbs oil
1/4 C chicken broth
1/4 C creamy poppyseed dressing
2 cloves garlic, minced
1/2 tsp ground ginger
1 can (15 1/2 oz) peach slices, drained
1 C peas

Cook chicken in hot oil in large covered skillet on medium high heat 5 min. on each side or until browned. Stir in dressing, broth and seasoning until well blended. Bring to simmer; cook an additional 3 min. Add peaches and peas; stir to combine. Cook 2 to 4 min or until heated through.

Prep and Forget Turkey

1 lb ground turkey
1 med onion, finely chopped
2 C frozen mixed veggies
1/4 C Zesty Italian Dressing
1 tsp A1 Original steak sauce
1 can (16 oz) whole berry cranberry sauce
1 pkg (6 oz) turkey stuffing

Combine turkey, onion, veggies, dressing and steak sauce in small slow cooker. Top with cranberry sauce; sprinkle with dry stuffing mix. Cover with lid. Cook on low 6 to 8 hours ( or on high 3 to 4 hours)

You can mix turkey mixture as directed in slow cooker container the night before and refrigerate it covered. Then just add the cranberry sauce and stuffing in the morning.

Turkey Salad

1/4 C Miracle whip
1/4 C finely chopped green onions
1/4 C finely chopped celery
1/4 C grated carrot
2 Tbs Craisins
2 C chopped cooked turkey
1 Tbs Grey poupon (opt.)
1/4 C chopped water chestnuts (opt.)

Mix dressing, veggies and cranberries in large bowl. Add turkey; mix lightly. cover. Refrigerate at least 30 min. or until ready to serve.

Saucy Pork Medallions

1 large pork tenderloin (1 1/2 lb)
2 tsp vegetable oil
3 C frozen peas
1 can (10 oz) turkey gravy
1/4 C Zesty Italian Dressing
1 pkg (6 oz) chicken stuffing, prepared

Cut pork crosswise into 3/4 inch thick slices. Heat oil in large nonstick skillet on medium high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Reduce heat to medium low. Spoon prepared stuffing around edge of skillet; cover. Simmer 10 min. or until stuffing is heated through and pork is cooked through.

Citrus Chicken Salad

8 C baby spinach leaves
3 C chopped cooked chicken breast
1 can (11 oz) mandarin orange segments, drained
1 C sliced mushrooms
1/4 C bacon bits
1/4 C Balsamic Vinaigrette Dressing
1/4 C Pecan pieces

Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl. Drizzle with dressing just before serving; toss lightly. Sprinkle with pecans.

Southwest layered salad

6 C torn romaine lettuce
1 can (15 oz ) black beans, rinsed, drained
1 cup corn
3/4 C salsa
1/2 C Mexican style shredded cheddar Jack Cheese
1/4 C Ranch dressing
1 C tortilla chips, broken

Arrange lettuce in bottom of glass serving bowl or on serving plate. Layer beans, corn, salsa and cheese evenly over top. Drizzle with dressing; sprinkle with chips.

Beef Noodle Bowl

8 oz linguine, uncooked
3 C broccoli florets
3 medium carrots, peeled and sliced
2 tsp vegetable oil
1 lb beef sirloin steak, cut into strips
1/4 C Zesty Italian dressing
1/4 C teriyaki sauce
1 tsp ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture. Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl.

Stuffed Chicken Breasts

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 C shredded Mozzarella Cheese, divided
1/4 C chopped fresh basil
1 pkg (6 oz) Stuffing mix for chicken
8 small boneless skinless chicken breast halves
1/3 C Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid, 1/2 C cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling in or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time. Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture. Place in 13x9 baking dish with seam side down. Pour dressing evenly over chicken and bake for 40 min. Sprinkle with remaining 3/4 C cheese and bake 5 min longer, or until cheese is melted and chicken is cooked through.

Perfect Winter Stew

3/4 C Italian Dressing
2 lbs stew meat
6 slices bacon, chopped
1 large onion, chopped
3 C sliced mushrooms
3 C sliced carrots
3 medium potatoes, peeled, cut into large chunks
1 can stewed tomatoes, undrained
1 can beef broth

Trim excess fat from meat and cut into even 1 inch chunks using a sharp knife. Place dressing and beef in large resealable plastic bag. Refrigerate 30 min to marinate. Cook bacon in large pot on medium heat 5 min. or until crisp. Remove bacon from pot using slotted spoon. Drain excess bacon fat. Add onion and mushrooms to pot; cook on medium-high heat 10 min or until softened. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; continue to simmer 15 min or until meat is tender and sauce is thickened, stirring occasionally.

Powerhouse Salad

2 C spring mix or torn mixed salad greens
1/4 C small broccoli florets
1/4 C red pepper strips
1/4 C cherry tomatoes
2 Tbs shredded carrots
1 Tbs Slivered Almonds

Mix all ingredients and drizzle with Ranch Dressing.

Hunter's Steak

Never tried, just looked good.

2 1/2 lbs beef round steak
1 can (28 oz) whole peeled tomatoes
1 pkg (8 oz) presliced fresh mushrooms
1 C frozen sliced carrots
2 ribs celery, sliced
1 1/2 C beef broth
1 C cream of mushroom soup
1 packet beef stew seasoning mix

Cut steak into 6 serving-size portions; set aside. In a 5 qt slow cooker, combine undrained tomatoes , mushrooms, carrots, and celery. Place steak on top of veggies. In a medium bowl, whisk together beef broth, soup, and beef stew seasoning mix. Pour over steak. Cover and cook on low heat setting for 8 to 10 hours. Serve with cooked egg noodles.

Italian Chicken

Never tried, just looked good.

2 lbs boneless, skinless chicken breast halves
1 can (28 oz) whole peeled tomatoes, drained
2 pkg (8 oz each) frozen artichoke hearts, thawed
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (8 oz) presliced fresh mushrooms
1 box (1.4 oz) vegetable soup mix
1 can ( 10.75 oz)cream of chicken soup
1/3 C Italian salad dressing

Trim fat from chicken; set aside. In a 5 qt slow cooker, combine tomatoes, artichoke hearts, beans, mushrooms, and vegetable soup mix. Add chicken. In a small bowl, combine soup and salad dressing. pour over chicken. Cover and cook on low heat setting for 5 to 7 hours. Shred or cut chicken breast halves into bite size pieces and serve over cooked pasta.

Chicken Paprika

Never tried before, but thought it looked good.

1 large onion, peeled and quartered
1 pkg (8oz) fresh sliced mushrooms
2 lbs boneless, skinless chicken thighs
salt and pepper
1 1/3 Tbs paprika, divided
1 can (10 3/4 oz) cream of mushroom with roasted garlic soup
1/2 C sour cream

In a 5 qt slow cooker, combine onion and mushrooms. Season chicken thighs with salt and pepper and one tsp paprika. Place in slow cooker on top of the veggies. In small bowl, stir together soup and remaining paprika. Pour over chicken. Cover and cook on low for 3 1/2- 4 1/2 hours. Remove chicken from cooker and keep warm. Strain and defat cooking liquid. Stir sour cream into liquid and serve hot over chicken.

Butternut Squash Soup

1 Large Butternut Squash
Chicken broth
Heavy Cream
Sugar
Cayenne Pepper
1 Onion
1tsp. Thyme
1 tsp. Sage

Peel and cube squash. Cut up onion and sautee with spices in large pot. Add squash and fill with chicken broth just to cover squash. Boil until soft. Blend until smooth, then add remaining ingredients as desired.

Pani Popo ( Coconut Bread)

3 cans coconut milk
1 C sugar
1 C water
5 Tbl cornstarch
1 pkg frozen roll dough

Thaw roll dough. In sauce pan, combine coconut milk, sugar, water and cornstarch. Heat over med-low heat until thick, stirring constantly. Divide into 2 9x13 pans or one large aluminum pan. Place roll dough in milk mixture( enough to fill pan but still let them grow when baking)and cover until dough has risen. Cook at 350 degrees for 30 min or until done. You may cook while covered with tinfoil. When done, spread small amounts of sugar water over each roll to soften the tops.

Honey Butter

1 lb butter
1 C honey
6 Tbl marshmallow cream

Place ingredients in bowl and mix until fluffy. Store in refrigerator.

Variations:

Cinnamon Honey Butter
Add 1/8 tsp cinnamon and 1/8 tsp vanilla extract per 1/2 C honey butter.

Orange Honey Butter
Add 2 tsp orange juice and 1 Tbs grated orange rind per 1/2 C honey butter.

Raspberry Butter
Add 3 Tbs raspberry jam and 1/4 tsp vanilla extract per 1/2 C honey butter.

Home Style Yeast Bread

3 Pkg active dry yeast
2 C warm water
1 C sugar
1/2 C butter, melted
1 1/2 tsp salt
2 eggs, beaten
7 3/4 - 8 1/4 C flour

Dissolve yeast in warm water. Add sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough of remaining flour to form a soft dough. Knead until elastic. Let rise 45 min. or until doubled. Punch dough down. Place in 3 greased bread pans. Let rise until doubled. Bake at 350 degrees for 25-30 min. or until golden brown.

This bread is very sweet. Great for dinner rolls and such. For everyday use bread, I like to leave out some of the sugar just so it's not quite so sweet.

Banana Bread

1/2 C shortening
1 C sugar
2 eggs
4 Tbl milk
1 2/3 C flour
1 tsp soda
1/2 tsp vanilla
3 ripe bananas, mashed
1/2 C walnuts or pecans (optional)
1/2 tsp salt

Cream shortening and sugar. Add eggs and vanilla. Mix dry ingredients together and add with the milk. Stir in the bananas and nuts. Divide batter between 2 loaf pans. Bake at 350 degrees for 1 hour or until done.

Monsters

6 eggs
1 C flour
1 C milk
Pinch of salt
4 Tbl butter

Melt butter in 9x13 glass pan in preheating oven. Combine eggs, flour, milk and salt in blender. Pour egg mixture into pan and bake at 425 degrees for 20-30 min.

Chocolate Chip Cookies

1 1/2 (3 sticks) butter
1 1/4 C white sugar
1 1/4 C brown sugar
1 Tbl vanilla
2 eggs
4 C flour
2 tsp baking soda
1 tsp salt
1 bag chocolate chips

Heat oven to 350 degrees. Mix butter, sugar, vanilla, and eggs. Stir in flour, soda and salt. Then add choc. chips. Bake 12-15 minutes or until golden brown.

Homemade Oreo Cookies

2 pkg Devil's Food Cake Mix
1 1/2 C shortening
4 eggs

Roll into 1/2 inch round balls. Bake @ 350 degrees for no longer than 8 min.

Frosting:

1 pkg cream cheese, softened
2 C powdered sugar
6 Tbl butter
1/2 tsp vanilla

Beat all ingredients together until smooth.

Sandwich two cookies together with plenty of frosting in the middle. It goes a lot faster if you put the frosting into a baggie and cut the tip off to squeeze the frosting onto the cookies rather than using a knife.

No Bake Cheesecake

8 oz Cream Cheese
1 can Condensed Milk
1/3 C Lemon Juice
1 tsp Vanilla
1 Graham Cracker pie crust

Mix in blender, pour into graham cracker crust. Refrigerate for 3 hours.

Chocolate Butter Frosting

1/2 C butter
1/3 C milk
2-1 oz squares baking chocolate, melted
3 1/2 C powdered sugar
1 tsp vanilla

Bring butter and milk to boil on stove. Add everything else and beat until smooth.

Chocolate Zucchini Cake

1 C vegetable oil
2 C sugar
3 eggs
2 1/2 C flour
1/2 tsp salt
2 C grated zucchini
1 tsp baking soda
1/4 tsp baking powder
1/2 C milk
3-1oz squares semisweet baking chocolate
1 Tbl vanilla

Combine oil, sugar and eggs. Sift dry ingredients and add to egg mixture. Add milk. Mix well. Melt baking chocolate in microwave (20 sec. at a time). Blend choc. and vanilla into batter. Stir in zucchini. Bake in greased 9 x 13 pan @ 350 degrees for 45 min. Cool and frost with Chocolate Butter Frosting.

Hollandaise Sauce

2 egg yolks

3 Tbl. Lemon juice

1/2 C. very cold butter

In saucepan, on very low heat, stir egg yolks and lemon juice together. Add 1/2 butter, stir until melted. Add rest of the butter, stir until butter is melted and sauce is thickened. Keep at low beat and stir briskly all the time.

Taco Soup

1 lb lean ground beef
3/4 C. chopped onion
2 cans stewed tomatoes (16 oz), cut up
2 cans kidney beans with liquid (16 oz)
1 (16 oz) can tomato sauce
3 C. water
4 tsp. taco seasoning

Brown ground beef and drain. Sauté the onions and add the remaining ingredients. Simmer 2 hours. Serve with sour cream, grated cheese, chopped onions, and tortilla chips (Cheesy Doritos are our favorite.)

White Bean Chili

5 ( 10 oz) Great Northern White Beans
3-4 C. shredded cooked chicken breasts
1 Tbl. Olive oil
2 Medium onions, chopped
4 cloves garlic, minced
2 ( 4 oz) chopped mild green chilis
2 tsp cumin
1 (16 oz) carton sour cream
1 1/2 tsp oregano, crumbled
1/4 tsp Cayanne Pepper ( I leave this out)
6 C. chicken broth
1 1/2 C. monteray Jack Cheese, grated

Boil chicken in broth, then remove and shred. Set aside. In sauté pan heat oil and sauté onions then stir in spices. Add this to broth, add beans and green chilis and cook for 30 min. Add chicken, cheese and sour cream, stir until cheese and sour cream melt. Don’t Boil. This can simmer until you are ready to eat. Serve with tortilla chips or white cheddar crackers.

Stuffed French Bread Pizza

1 loaf French bread (day old)
2 C. mozzarella cheese, grated
10 thin slices pepperoni, quartered
1 lb of meat (I used ground beef)
1 can tomato soup
3 Tbl. Italian Seasoning

Cut the top off of the French bread and dig out most of the bread inside. (Keep crumbs) Mix soup, seasoning, meat and pepperoni. Stuff shell and sprinkle cheese over filling. Replace bread crust on top. Wrap in foil and bake at 350 degrees for 35 min. or until heated through and cheese is melted. Slice and serve.

Busy Day Chicken

6-8 chicken breasts
6-8 slices bacon, partially cooked
1 pkg chipped beef ( I used ham)
1 pint sour cream
1 can (10 3/4 oz) cream of mushroom soup

Grease the bottom of an oblong baking pan. Wrap each chicken breast with one slice bacon. Lay chipped beef on bottom of pan under each chicken breast. Mix sour cream and soup, pour over chicken. Cover pan and refrigerate for 12-24 hours ( Not necessary but you can.) Bake at 250 degrees for 3 hours.

Creamy Crockpot Tacos

1 lb ground beef
1 can Rotel tomatoes and green chilis
1 pint whipping cream
1 can chili beans
1 large box velveeta
fritos

Brown beef and drain. Put in crockpot. Add cream, chili beans, tomatoes and stir. Cut velveeta in chunks and put in cooker. Stir. Cook on low 1-2 hours. Serve over fritos with sour cream, olives, onion, lettuce and salsa.

Bean Dip

1 can each white beans
black beans
garbanzo beans
1 bell pepper
2 roma tomatoes
1 can corn
onion
1 pkg Italian dressing mix

Drain and rinse beans. Pour into large bowl. Add drained corn, chopped pepper, onion and tomatoes. Make dressing according to package directions and add to bowl. Stir well and season with salt and pepper. Eat like salsa with tortilla chips.

Cornbread

1 C. flour
1 C. cornmeal
2/3 C. sugar
1 tsp. salt
3 tsp. baking powder
1 egg
1 C. milk
1/3 C. oil

Mix dry ingredients. Add wet ingredients. Bake in 8”x8” pan @ 400 degrees for 20-25 min.

Fruit Dip

1-8oz pkg cream cheese
1/4 C. white sugar
3/4 C. brown sugar
1 tsp. vanilla
1/2 tsp. lemon juice

Add sugar a little at a time to soft cream cheese. Then add vanilla and lemon juice. Store in refrigerator overnight.

Buttermilk Syrup

1 C. sugar

1 cube butter or margarine

1/2 C. buttermilk

1/2 tsp. baking soda

Heat over medium heat until it boils. Boil for 1 minute. Turn off heat and add 1 teaspoon of maple, coconut, or vanilla flavoring. Reheat in Microwave or over a pan of hot water.