Caramel Apple Porkchops

1 1/2 lbs. boneless pork chops

3-4 granny smith apples, peeled, sliced and cored

3 T. packed brown sugar

1 tsp. cinnamon

1/2 tsp. salt

I get the nice thick pork chops from Costco and freeze half the package for the next time. Place chops in crock-pot, cover with apples. Combine brown sugar, cinnamon and salt in small bowl; sprinkle over apples. Cover; cook on low for 6-8 hours.

I serve the chops on one serving platter and the apples in a bowl for everyone to use as many apples as they like. The apples produce a lot of moisture so don't be surprised by the amount of liquid. My family likes this mashed potatoes.

Mandarin Salad Recipe

½ C sliced almonds
2T sugar
combine in skillet, heat and stir until caramelized
(it will start to smoke).
Pour onto waxed paper on a cookie sheet.
Cool and then break apart.
This can be made ahead of time and put into a baggie.

Romaine lettuce -2 heads
1 C sliced celery
1-2 green onion (depending on how well you like onion)
1 can mandarin oranges, well drained

dressing
½ tsp salt
¼ cup oil
1T parsley
1T sugar
2T vinegar (she usually uses red wine,
but says apple cider will work or the plain
 stuff is okay too)
2 dashes Tabasco sauce
dash pepper.
Can combine all veggies ahead of time.
At last minute add fruit and dressing, toss.

Chicken Con Broccoli (Olive Garden Style)

2lbs boneless skinless chicken breasts
4 tsps extra virgin olive oil
9 ounces pasta
2 cups heavy cream (I have substituted milk, and it is fine)
4 Tablespoons butter (I don't use this much,
I use 2-3 because I don't want
all the butter, but it is fine either way)
4 teaspoons garlic, minced
4 teaspoons cornstarch
2 cups broccoli florets
1 cup parmesan cheese (I might use a little more because I like it cheesy)
1/2 tsp crushed red peppers
black pepper ( like white pepper,
because it doesn't add any color)
salt

cook broccoli.
In a medium saucepan, cook the chicken in
the olive oil, letting each side
brown.
Leave remaining oil drippings in pan,
setting chicken aside for now.
In salted water, boil the pasta, not quite all the way
(it will simmer
later).
Drain the pasta and put back into pot.
In the remaining oil from the chicken,
over medium heat, brown the garlic,
with butter.
When caramelized add cream and cornstarch,
and stir well.
Heat until sauce thickens, stirring occasionally. 

Add salt, pepper,cheese and red peppers.

When prepared, add the sauce to the pasta
and toss until well coated.
Chop chicken into cubes, toss with pasta,
add broccoli.

I usually wind up adding more cheese and
milk to keep it creamy when it is
warmed up again.
Enjoy! Serves 6 people.

Bread Sticks

Butter Dippers
1/3 cup butter
2 1/2 cups flour
4 teaspoons sugar
2 teaspoons salt
1 1/3 cup milk
Melt butter in small bowl. Mix toether all other ingredients and make a soft dough. Roll out into large rectangle. Cut into 1x4 inch strips. Dip each strip into the butter and place on a cookie sheet. Bake 450 for8-10 mins.

Shawna's Caramel Frosting

CARAMEL FROSTING:
INGREDIENTS
1/2 cup butter
1 cup packed brown sugar
1/4 milk
2 cups sifted confectioners' sugar

DIRECTIONS
1. Melt butter in a saucepan, stir in the brown sugar. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while. Return to heat and bring to a boil again.

2. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

I smothered this caramel goodness over an apple spice cake I made (pregnancy craving #619). It is divine.
I would frost sugar cookies, vanilla cake or even chocolate cake with it. I would add it to sandwiches and serve it over pasta...it's that good.

Lynette's Chocolate Chip Cookies

1 3/4 c. shortening
1 c. white sugar
1 c. brown sugar
4 eggs, well beaten
4 c. flour
2 tsp. baking soda
2 tsp. salt
1 tsp. vanilla
12 oz. chocolate chips

Cream shortening and sugars together, then add beaten eggs. Sift together dry ingredients. Add to creamed mixture and mix well. Add vanilla and chocolate chips. Bake at 375 for 8-10 minutes. Makes 4-6 dozen.

Carol Jean's Hot Fudge Sauce

4 T. Cocoa
2 cups sugar
1 can evaporated milk
4 T. flour
4 T. Butter
Mix above ingredients and boil for 2 1/2 minutes. Then add 2 tsp. vanilla and serve warm.

Stephanie's Cake

Butter Cake

1 Pkg. Duncan Hines White cake mix (or yellow, if you have it on hand, white is better if you are coloring the marble part)

1 C. milk at room temp.

1/2 C. real butter, melted (I usually put milk & butter in microwave & heat them together. It is OK if milk gets hot.

3 extra large eggs, room temp (if right from frig, put in bowl of hot water to warm slightly--it makes your cake rise more)

2 tsp. real vanilla

1 C. (or more) real chocolate chips or 8 OZ semi sweet chocolate, melted. I use Ambrosia or Ghiardelli.

Add cake mix to milk & butter and add eggs & vanilla. Don't put eggs in first with hot milk or they will scramble! Put eggs on top of cake mix in bowl. Mix until very thick & creamy & well blended, around 3 minutes on med. mixer speed. Remove about 1 1/2 C. batter to separate bowl. Add melted chocolate to larger portion & stir until blended.

You can bake in layers--I used 2 9" pans for Natalie's cake or 3 8" pans or a 13 X 9. I line with waxed paper and do not grease sides of pan. Divide chocolate batter between pans then drop plain batter over in spoonfuls. Swirl lightly & bake at 325 of using dark or glass pans, 350 if shiny pans, until slightly pulls away from pan & set in center.

After you take the cakes out of the oven, let cool a few minutes then poke with a fork all over top of cake about 1" apart. Using a pastry brush, brush Chocolate syrup (like the kind used in coffee drinks--I use Toriano Chocolate Milano from Smart & Final) all over cake. You don't want to soak it, just add moisture to the layers. Let cool in pans, then turn out & cool completely. If you brush too much syrup the layers will crumble so better to be frugal & add more than have cake mush.

Even layers if necessary & frost generously with Chocolate sour cream frosting below. Best served at room temp. although some people like cold cake, I am not a fan.

Chocolate sour cream frosting

This recipe makes a lot of frosting so you can use a thick layer. If you don't want it so thick, leftover freezes beautifully. Just thaw in frig & remix before using. Tastes just like it did fresh. (If you get a craving for chocolate & need a quick fix--a spoonful of frozen frosting is divine--tastes better if no one sees you eating it!)

2 C. good quality semi sweet chocolate (see above for my preferences)

1/2 C. real butter

1 C. sour cream

2 tsp. vanilla

1/2 tsp salt (do not omit--adds the perfect dimension to chocolate)

5 1/2 cups powdered sugar, sifted after measuring if needed

Melt chocolate & butter together. Let cool slightly, then add sour cream, vanilla & salt. Blend until combined then add 1/2 of powdered sugar. When well mixed, add balance of sugar. If it is too thick, add a tablespoonful of sour cream. You want a creamy but fairly stiff consistency so you can swirl on sides & top. The more you beat it, the lighter it becomes. I like mine dark so stop when it is all combines smoothly.

Marinade for Chicken

1 c. sprite
1 c. soy sauce
1/2 c. oil
1 tsp. garlic

Marinate for at least three hours. This is really yummy and super easy! You can BBQ chicken or bake it.

Spinach and Chicken Pasta Casserole

A healthy meal that my family loves. I use whole grain penne pasta to make it healthier.

10 oz. tubular pasta (I use Penne)
10 oz. frozen chopped spinach, thaw or fresh spinach torn up
2 T. vegetable oil
2/3 c. chopped onion
2 garlic cloves, minced
1 lb. chicken breast cooked and cubed
2 cans of diced tomatoes with juice
3 T tomato paste
1 1/4 tsp basil
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/2 c. parmesan cheese, divided

Cook pasta according to directions, drain, and set aside. Place spinach on paper towels if you're using frozen and squeeze out moisture. Coat a large nonstick skillet with cooking spray; add oil and place over med high heat until hot. Add onion and garlic; sautee until tender. Add chicken, tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer, uncovered, five minutes, stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 c. cheese in a bowl. (I always use more cheese). Spoon into a 9x13 inch baking dish coated with spray and sprinkle with more cheese. Bake 350 for 20 minutes.

Layered Fruit Salad

Fruit:

2 cups cubed fresh pineapple

1 pint fresh strawberries, hulled and sliced

2 kiwi fruit, peeled and sliced

3 medium bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

1 pint blueberries

Sauce: 2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp. grated orange peel

1/2 tsp. grated lemon peel

1 tsp. pure vanilla extract

In a sauce pan, bring to boil all ingredients for sauce except vanilla; simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit. Cover and refrigerate several hours. 10-12 servings.

Chicken Salad

I usually have to double or triple this recipe.

1/3 c. diced celery
1/4 c. finely chopped green onions
1/4 c. reduced-fat mayo
3 T chopped fresh parsley
2 T plain nonfat yogurt
1 T fresh lemon juice
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1 (2 oz jar diced pimento) optional ( I hardly ever put this in)
1 3/4 cups chopped cooked chicken breast (about 3/4 pound)

Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill. Spoon into rolls. Yield 2 cups.

Rachel's Chocolate Chip Cookies

These are my go-to cookies to make. This recipe makes a lot!!
2 cups shortening
4 eggs
1 1/4 c. sugar
1 1/4 c. brown sugar
Cream all of the above together then add:
4 c. flour
1 1/2 tsp. salt
3 tsp. soda
2 tsp. vanilla
3 c. oats
Chocolate chips to your liking
Bake at 350 degrees 8-10 minutes.

Stuffed Mushrooms

6 oz. Canadian bacon, diced finely
2 T. butter
1 medium onion, diced finely
2-3 cloves minced garlic
1 c. chopped fresh spinach
2 c. shredded Cheddar, Gouda or other cheese
3/4 c. bread crumbs
2 T. basil
salt and pepper to taste
24-30 mushroom caps

Preheat oven to 400 degrees. Saute in skillet Canadian bacon until crisp; drain fat off. Put your bacon in a mixing bowl, then melt butter in same skillet slowly. Add onion and garlic and saute about three minutes, then add spinach; cook until wilted. Add ingredients of skillet to the mixing bowl. Cool slightly, then stir in cheese, bread crumbs, and basil. Seaon with salt and peeper. Destem mushrooms and place caps on a baking sheet. Mound about 2 tablespoons of mixture into center of each mushroom cap. Bake for 8-10 minutes. Serve hot.

Reese's Peanut Butter Squares

1 c. butter
1 c. brown sugar
1 c. white sugar
1 c. peanut butter
1 c. quick oats
2 eggs
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla

Cream butter and sugars. Add eggs, peanut butter, and vanilla. Beat well. Add dry ingredients. Spread on greased jelly roll pan or large cookie sheet. Bake at 350 for 12-15 minutes. Cool and spread a thin layer of peanut butter, then ice with chocolate icing. Cut into finger size slices.

Suzanne's Mormon Fluff

1 small cook and serve vanilla pudding
1 small raspberry Jello
1 small tapioca pudding

Mix the three packets above with three cups of water and bring it to a boil. Pour into a bowl and let it sit in your frige overnight. Right before serving, mix in a 16 oz tub of Cool Whip and fresh fruit like bananas and raspberries or strawberries.

Ali's Banana Cream Supreme

24 (2 1/2 inch) graham cracker squares
1/2 c. melted butter
1/4 c. sugar
1 (12 oz) pkg. whipped topping
1 small pkg. vanilla instant pudding
1 c. sour cream
1/2 c. milk
3 bananas
8 strawberries
3 kiwis
1/2 c. pecans (optional)

A springform pan works best, but can be made in large pie pan or 9 x 13 inch pan. Crush the graham crackers and mix with butter and sugar for the crust. Spread in pan and crack down. Whip pudding and milk together. Stir in sour cream and whipped topping until mixture is smooth. Spread 1/2 of the pudding mixtrue on top of the crust. Cut some fruit and lay it on top of the pudding, followed by the other half of the pudding and more sliced fruit. Pecans are spread on top if so desired.

Homemade Strawberry Ice Cream

2 cups sugar
2 envelopes of unflavored gelatin
6 cups half and half
6 beaten eggs
2 cups whipping cream
3 T vanilla
4 cups sliced strawberries
1/4 c. sugar
red food coloring (optional)

In a large sauce pan, mix sugar and gelatin. Pour in half and half and cook until sugar is dissolved over medium heat. Do not boil. Add one cup of this to the beaten eggs and return all to sauce pan. Cook about two more minutes, but not boiling. Removed from heat and stir in whipping cream and vanilla and food coloring. Cool completely.
Add sugar to sliced strawberries and with a pastry blender, mash them slightly. Add to cool custard. Pour into a 4-5 quart ice cream maker and follow manufacturer's instructions.

Ashlie's Homemade Chocolate-Orange Ice Cream

3 cups whole milk
1/4 cup brown sugar
3 egg yolks
peel of one orange
Cook together to make a custard, but do not boil. When it is finished cooking, remove the orange peel.
Add to cooked custard:
1 can sweet condensed milk
1/4 c. cocoa
3 oz of chocolate chunks

Pour into ice cream maker and follow the instructions for your machine.

Chicken Chimichangas

Flour Tortillas
a jar of salsa
about 4 c. of cooked chicken, chopped
1/2 of a small onion
1 1/2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
cheddar cheese, grated

Combine 1 1/2 c. salsa with chicken, onion, cumin, oregano and salt in a large saucepan and cook, stirring often until most of the liquid is evaporated. Spoon1/3 c. into tortilla and top with cheese, then roll up and place seam side down on a baking sheet. Spray with vegetable oil and bake 425 degrees for about 10 minutes or until crispy. Top with cheese, salsa and sour cream and enjoy.

Yummy Meatloaf

2 pounds lean ground beef
1 cup seasoned bread crumbs
2 c. grated Monterey Jack cheese
6 T. ketchup
2 eggs
1 tsp. celery salt (I use garlic salt too)
1/2 tsp. pepper

Combine the ingredients until well combined. Put into loaf pan and squirt ketchup over the top. Bake at 375 for about an hour or until cooked through.

Pam's Fruit Dip

1 can sweet and condensed milk 1 8 oz package of cream cheese Or Neufchâtel cheese (which is less fat) 1 tbsp packed brown sugar pinch :) of fresh ground cinnamon 1/2 tsp fresh lime juice (I bet lemon would be good too) Cream milk and cheese until smooth. Add the rest of the ingredients. The secret? Chill over night or at least a few hours before serving. The longer the ingredients have to blend together the better. Really good with apples, bananas and strawberries or any kind of fruit.

Chicken and Dumplings

2 T. vegetable oil
4 boneless chicken breasts
1 small onion, chopped
2 ribs celery, thinly sliced
4 cups plus 1/2 c. water
1 bay leaf
3 chicken bouillon cubes
1 tsp. salt
pepper to taste
1 lb. bag baby carrots
1/3 c. flour

Dumplings
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 T. chopped fresh parsley
2/3 c. milk
1 large egg
1 T. vegetable oil

Heat the oil in a large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly, then add 4 cups of water, 1 can chicken broth,bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Add the carrots to the pot, cover and simmer for 10 minutes or until the carrots are tender. Whisk together the flour and the remaining 1/2 c. water in a medium bowl until smooth. Add the mixture to the simmering saucepan. Cover and continue to simmer. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. Made a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded Tbsp. of batter into the simmering broth. Cover and simmer for another 13-15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Serve over rice.

Chili Burgers

2 lbs. lean burger...browned. Add 2 T. flour to browned meat and drain excess fat. Add 1 chopped onion and 1/3 of a green pepper chopped (optional) cook together then add:
1 can tomato sauce
1 cup tomato juice
2 T. vinegar
1/2 c. ketchup
1/2 tsp. mustard
1 1/2 T. Worcestershire sauce
4 T. brown sugar
salt and pepper to taste
2 T. beef bouillon granules
1 -30 oz can chilli beans
Cover and simmer slowly for 2 hours to thicken. Add chili powder to taste and serve on buns.

Amber Egbert's Homemade Ice Cream

Combine:
6 beaten eggs or egg beaters
3 cups milk
2 cups granulated white sugar
1/4 tsp. salt (no more or won't freeze)
1 quart half and half cream
1 can evaporated milk
2 small pkg (or 1 large) Jello Instant Pudding you choice
5 tsp. vanilla
Pour into 4 quart ice cream freezer. Should come just below the fill line--if not, don't add it all! Pack outside with rock salt and crushed ice. Start it up and keep adding ice as needed. At about 20-25 min. check to see if it's stating to thicken and if it is add the mix-in stuff. After completely done, remove paddle, replace lid, and pack in ice until ready to serve. YUM!
Choices: White chocolate pudding/frozen raspberries
Cheesecake pudding/frozen strawberries
pistachio pudding/fresh sliced bananas
butterscotch pudding/crushed butterfingers
chocolate pudding/crushed candy bars
vanilla pudding/refrigerated cookie dough

Peggy Honey's English Toffee Bars

1 cup soft butter
1 cup brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
6 oz semi-sweet chocolate chips
chopped walnuts
Cream butter and brown sugar. Add egg and vanilla and mix well. Stir in flour and salt then spread in a greased 9 x 13 baking pan. Bake at 325 degrees for 15 minutes until lightly brown around the edges. Remove from oven, sprinkle with chocolate chips and spread when soft enough. Sprinkle with chopped walnuts. Cool completely and cut into 2 inch squares.

JELL-O Cake

1 box white cake mix
1 box jello (any flavor)
Whipped cream
Bake cake according to package directions and allow to cool. Use a fork to poke holes all over the cake. Mix jello with one cup boiling water. Pour over cake and refrigerate until set. Frost with whipped cream and keep refrigerated.

Chocolate Mint Brownies

4 eggs
2 c. sugar
1 tsp. vanilla
1 c. flour
4 squares unsweetened chocolate
1 cup butter.
Beat eggs. Add sugar and vanilla; beat well. Melt chocolate and butter and add to mixture. Add flour. Bake in a 9 x 13 pan at 375 for 20-25 minutes. Cool.
Mint Frosting: Mix 4 T. butter, 2 c. powdered sugar, a few drops of green food coloring and peppermint extract. Add a few drops of milk if needed to make spreading consistency. Spread on brownies chill one hour.
Chocolate topping: Melt 6 T. butter and 6 oz. chocolate chips over low heat, stirring constantly. Pour over brownies and chill until firm.

Julie Berg's Monster Cookies

1 lb. butter
3 lb. peanut butter
2 lb. brown sugar
4 cups white sugar
1 dozen eggs
1 T. vanilla
1 T. maple syrup
8 tsp. baking soda
5 lbs. oats
1 lb. chocolate chips
1 lb. M&Ms

I usually cut this recipe in half. Mix together in order listed with mixer. Transfer to a very large bowl. Then add oats, chips and M&Ms. Stir till mixed well. Drop by ice cream scoop onto cookie sheet. Bake at 350 for 8-11 minutes or until done.

Rachelle's Perfect Chocolate Cake

1 c. sifted, unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. softened butter
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
In a medium bowl, combine cocoa with boiling water, mixing with a wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350. Grease well and lightly flour three 9 x 1 1/2 " layer cake pans (rounds). In a large bowl of electric mixer, at high speed beat butter, sugar, eggs, vanilla, scraping bowl occasionally until light, about 5 minutes. At low speed, beat in flour mixture in fourths, alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over beat. Divide evenly into pans; smooth the top. Bake at 25-30 min. or until surface springs back. Cool ten minutes, loosen and set on racks to cool. You can put frosting or whipping cream between the cake layers.
Frosting:
1 pkg. 6 oz. semi sweet chocolate chips
1/2 c. light cream
1 c. butter
2 1/2 c. powdered sugar
Combine chocolate chips, cream, butter and stir over med. heat until smooth. Pour into a bowl with a wire whisk blend in powdered sugar. Set the bowl in a bigger bowl with ice in it. Beat with the wire whisk until the frosting holds its shape. This is a little labor intensive but so worth it when you get to eat it!!

Chillie

2 15 oz. cans kidney beans
1 medium green bell pepper
2 medium onions
2-3 cloves garlic
4 T. olive oil
1 1/2 pounds ground chuck (or one pound)
1 1/2 -2 T. mild chili powder
1 T. cumin
1 1/2 T. flour
3 c. chicken or beef stock
1 tsp. salt
1 28 oz can crushed tomatoes in puree
1 T. Worcestershire sauce
1-2 T. steak sauce, such as A-1
1/2 -2 cups additional stock, tomato juice or water if needed.

1. Drain the liquid from the canned beans. Rinse the beans well in a colander or sieve and set them aside.
2. Chop the green pepper and dice the onions.
3. Brown the hamburger and drain and put the cooked hamburger in a big pot.
4. Pour a few tablespoons of oil in the empty skillet and add the onions and peppers and saute them for about 6 minutes over medium heat. Stir in the minced garlic and cook two minutes more.
5. Sprinkle the chili powder, cumin and flour over the vegetables in the skillet and saute for one minute more, stirring nonstop. Stir in one cup of the chicken stock and cook for one minute. Transfer the contents of the skillet to the meat pot, along with the salt, crushed tomatoes, Worcestershire sauce, and steak sauce. Stir in the remaining two cups of stock and the beans.
6. Gradually bring the chili to a low boil, stirring it occasionally. Reduce the heat slightly and cook the chili, covered, at a gentle simmer for 1 to 1 1/2 hours, stirring occasionally. When done, the chili should be thick, but still somewhat soupy. If it starts to get too thick, add some extra stock or tomato juice, or water.
7. Serve with sour cream, cheese or onions if desired.

Corn Bread

1 c. corn meal from a box
1 c. flour
1/4 c. sugar
1 T. baking powder
1 tsp. salt
1 c. milk
1/3 c. vegetable oil
1 egg, lightly beaten

Combine cornmeal, flour sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl, mix well. Add milk mixture to flour mixture; stir just until blended. Pour into grease 8" square pan. If you have a sweet tooth, add 1/4 c. honey, reducing milk to 3/4 c. or 3 T. sugar
Bake in a preheated 400 degree oven for 20-25 minutes or until wooden pick inserted in the center comes out clean. Serve warm.

Sauce for Spare Ribs

1/4 c. honey
1/4 c. ketchup
1/4 c. vinegar
1/4 c. orange juice
2 garlic loves, minced
1 T. Tabasco sauce
1/2 tsp. salt
Heat all of the above in a sauce pan until boiling. Reduce heat and simmer 5 minutes. You can brush ribs with this if you are BBQing or just pour it over spare ribs in a crock pot.

Pumpkin Loaf

1 cup sugar
3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
3 eggs
2/3 c. pumpkin
walnuts

Mix together. Grease and line with wax paper in a jelly roll pan. Pour and spread mixture. Sprinkle with chopped walnuts. Bake at 375 for 15 minutes. Put on a linen towel and peel off the wax paper. Roll in towel; cool for 2 hours.

Filling: 8 oz. cream cheese, 2 T butter, 1 c. powdered sugar, 3/4 tsp. vanilla
Whip together. Unroll the pumpkin loaf Spread filling. Roll and refrigerate for one hour before cutting. Enjoy!

Sweet Pork Salad similar to Cafe Rio

Sweet Pork
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add…

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice
1 c. uncooked rice
1 tsp. butter
2 cloves of garlic
1 tsp. lime zest
1 can (16 oz) chicken broth
1 1/4 c. water
Cook all of the above in a rice cooker or how you would normally cook rice. When it it finished, pour 2 T. lime juice, 2 tsp. sugar and 3 T. chopped cilantro over it and mix well.

Salad Dressing
1 7 oz can Salsa Verde
4-5 fresh tomatillos, cut up.
1 1/2 pkg. Hidden Valley Ranch dry mix
1 c. sour cream
1-2 seeded jalepenos (optional)
1 T. sugar
juice of one lime
handful of cilantro
salt and pepper
blend it all in a blender. Will keep for about three weeks in the fridge.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Just start with a warmed tortilla on your plate then add the rice and beans, lettuce, pork, salad dressing and salsa or guacamole if you want.

Shellie's Lemon Poppyseed Cake

1 lemon cake mix
1 lemon pudding (the small size)
4 eggs
3/4 c. water
3/4 c. oil
1 tsp. lemon flavoring (I use freshly squeezed lemon juice)
2 T poppy seeds

Mix with a beater and bake in a greased and floured pan at 350 for 25-30 minutes. I use a bundt pan then drizzle frosting over it made of lemon juice, powdered sugar and a little melted butter.

Two-Tone Finger Jell-O

Kids love this!!! (Adults do too)

1 large box of Jell-O, any flavor
1 small box of Jell-O, same flavor
4 envelopes of Knox gelatin
3 cups boiling water
half pint whipping cream

Mix dry ingredients. Add boiling water and dissolve well. Add whipping cream straight from carton. Pour into 9 x 13 pan. Put in fridge. Separates and cools in about an hour.

Maja Cake (Chocolate Chip Cake)

2 sticks butter
1 T. margarine
3/4 c. sugar
1 1/3 c. flour
4 eggs
3-4 tsp. baking powder
chopped nuts
chocolate chips

Mix all ingredients. Bake in a bundt pan at 350 dgrees for 50 minutes.

Ashlie's Mini Black Bean Cakes

Cakes:
1/2 c. bottled salsa
2 tsp. ground cumin
2 (19 oz) cans black beans rinsed and drained
1 c. dry breadcrumbs, divided
1/4 c. thinly sliced green onions
1/2 tsp. salt
cooking spray
Toppings:
1/2 c. sour cream
1/4 c. green onions
1/4 c. diced peeled avocado
1/4 c. diced plum tomato
1 tsp. fresh lime juice

1. Preheat oven to 375
2. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 c. bread crumbs, 1/4 c. green onions, and salt.
3. Divide black bean mixture into 24 equal portions, shaping each into a 1/2 inch-thick patty. Place 1/2 c. breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375 for 14 minutes turning after 7 minutes.
4. To prepare toppings, combine sour cream and 1/4 c. green onions. Combine avocado, tomato and juice. Top each patty with 1 tsp. green onion cream and 1 tsp. avocado salsa.

Ashlie's Chocolate-Orange-Chocolate Chip Cookies

1 c. sugar
2/3 c. butter softened
1 T. grated orange peel
1 egg
1 1/2 c. flour
1/3 c. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 c. chopped pecans
1 pkg. chocolate chips (one cup)
1/3 c. sugar
1 tsp. grated orange peel
Heat oven to 350 degrees. Mix 1 cup sugar, the butter, 1 T grated orange peel and the egg in large bowl. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips. Roll dough into 1 1/2 inch balls. Mix 1/3 c. sugar and 1 tsp. grated orange peel. Roll balls of dough in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2 inch thickness with bottom of glass. Bake 9-11 minutes or until set. Cool slightly; remove from cookie sheet.

Ashlie's Apricot-Cream Cheese Braid

Dough:
1/2 c. granulated sugar
1/3 c. butter
1/2 tsp. salt
1 8oz carton low-fat sour cream
4 1/2 tsp. dry yeast
1/2 c. warm water
2 large eggs, lightly beaten
4 c. flour
Filling:
2/3 c. peach or apricot preserves
1/4 c. granulated sugar
1 tsp. vanilla
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1 large egg, lightly beaten
Cooking spray
Glaze: 1 1/2 c. powdered sugar
2 T. fat-free milk
1 tsp. vanilla

1. To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat, and cool. Dissolve the yeast in warm water in a large bowl, and let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups and level with a knife. Gradually stir four into sour cream mixture (dough will be soft and sticky). Cover dough and chill overnight.
2. To prepare filling, combine preserves and next 4 ingredients in a medium bowl, beat with a mixer at medium speed until mixture is well blended.
3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll each portion into a 12 x 18 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion jelly-roll fashion, and pinch seam and ends to seal.
4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 "X"s in top of each loaf with scissors. Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in size.
5. Preheat oven to 375 degrees.
6. Place 1 baking sheet in oven. Bake at 375 for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
7. To prepare glaze, combine powdered sugar, milk, and 1 tsp vanilla, stirring with a whisk. Drizzle warm loaves with glaze. Yield: 4 loaves, 10 slices per loaf.

Chewy Coc-Oat-Chip Cookies

1 c. butter softened
1 1/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
2 T. milk
2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. Quaker oats uncooked
2 c. chocolate chips
1 c. chopped nuts, optional

1. Heat oven to 375
2. Beat together butter and sugars until creamy.
3. Add eggs, milk and vanilla, beat well.
4. Add combined flour, baking soda and salt; mix well.
5. Stir in oats, chocolate pieces and nuts; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 9-11 minutes for a chewy cookie or 12-13 for a crisp cookie.
8. Cool one minute on cookie sheet; remove to wire rack. Cool completely

Apricot-Honey Chicken Poupon

4 chicken breasts, boneless, skinless
1/3 c. honey mustard or dijon mustard
3 T. apricot preserves
1 tsp. ground ginger

Combine honey mustard, apricot preserves and ginger. Brush over chicken as you grill it.

Marinated Salmon

2/3 plus 1/4 c. Italian Dressing
3 T. soy sauce
1/2 tsp. ground ginger
4 salmon steaks
For marinade, combine Italian dressing, soy sauce and ginger. In large, shallow non aluminum baking dish or plastic bag, add salmon and 2/3 c. of the marinade; turn to coat. Cover, or close bag and marinate in refrigerator, turning occasionally, up to 30 minutes. refrigerate remaining 1/4 c. marinade. Remove salmon, discarding marinade. Grill or broil salmon, turning once and brushing occasionally with refrigerated marinade, until salmon flakes. Serve with cucumber salsa.

Cucumber salsa:
1/4 c. Italian dressing, 1 T. soy sauce, 1 large cucumber peeled, seeded and diced, 2 chopped green onions, 1/8 tsp. red pepper flakes and 1 T. minced fresh parsley or cilantro.

Chocolate Angel Pie

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped nuts
1 1/2 tsp. vanilla
1 pkg (4 oz) Baker's German Chocolate
2 T. water
1 cup. sweetened whipped cream
1 Heath candy bar

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until stiff peaks hold. Fold in nuts and 1/2 tsp. vanilla. Spread in 8 in pie plate, building up sides. Bake at 300 degrees for 50 minutes. Cool.
Melt chocolate in water over low heat, stirring constantly. Cool until thickened. Add remaining tsp. vanilla. Fold in half of whipped cream. Pile into meringue shell. Chill 3 hours. Put rest of whipped cream on top. Grate candy bar on top.

Pavlova

This is an Australian dessert that is easy to make and very yummy.

Ingredients:
4 egg whites at room temperature
1 cup sugar
1 tsp. white vinegar
1 tsp. vanilla
1/2 T cornstarch

Preheat oven to 250 degrees. Beat egg whites until they start to from soft peaks. Gradually add sugar, beating constantly. Continue beating until mixture forms stiff peaks. Fold in vinegar, vanilla, and cornstarch. Mound meringue on greased cookie sheet. Indent with back of spoon to form a bowl shape. Bake for 1 1/2 hours. Turn oven off and allow meringue to dry in cooling oven. Place meringue on serving plate. Fill with fresh fruit, ice cream or whipped cream.

Heather Staker's Orange Chicken

Boneless, Skinless Chicken breasts
1 onion thinly slice
1 6 oz can orange juice concentrate
1 juice can of water
1/4 c. brown sugar
1/2 tsp. nutmeg
2 T cornstarch

Spread onions generously over the surface of the chicken breasts arranged in a 9 x 13 pan. Combine orange juice, water, brown sugar, nutmeg and cornstarch. Pour over chicken. Cover with foil and bake at 325 degrees for one hour or until tender. You may want to uncover chicken for final 15 minutes to brown.

Shake N' Bake Chicken

This is a CopyKat recipe that is supposed to be just like Shake N' Bake

2/3 c. crushed plain corn flakes
1 T. whole wheat flour
1 1/4 tsp. garlic salt
1/2 tsp. dried minced onion
1/4 tsp. paprika
1/4 tsp. ground mustard
1 dash of sugar

1- 1 1/2 lbs. chicken pieces

Roll chicken in milk or beaten egg then roll in Shake N' Bake. Bake in a greased pan for about 40 minutes at 350 degrees.

Quiche Lorraine

1 unbaked 9" pastry shell
Filling:
8 strips bacon
1 1/2 c. diced Swiss cheese
1/4 c. diced ham
1 1/2 c. light cream
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. White pepper
4 eggs
Fry bacon until crisp and drain. Crush bacon over bottom of pie shell. Sprinkle Swiss cheese and ham over bacon in pie shell. Place cream, spices and eggs in blender container; cover and run on high sped until thoroughly mixed. Pour over bacon, ham and cheese in pie shell. Bake in preheated oven at 350 degrees for about 30 minutes or until top is golden brown and mixture is set. Serve warm. Servings 4-8 depending on if main dish or side dish.

French Strawberry Glace Pie

Make Baked Pie Shell of desired size.
1 quart strawberries
1 cup water
1 cup sugar
3 T. Cornstarch
1 pkg. 30z cream cheese, softened

Wash, drain, and hull strawberries. Simmer 1 cup strawberries and 2/3 c. water about 3 min. Blend sugar, cornstarch and remaining 1/3 c. water; add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Spread cream cheese over bottom of cooled baked pie shell. Save out 1/2 c. choice berries; put remaining 2 1/2 cups berries in baked pie shell. Cover with cooked mixture and garnish with the 1/2 c. berries. Refrigerate until firm--about 2 hours. Serve with sweetened whipped cream or ice cream.