Pretzel Caramel Kisses

Ingredients:

1 bag pretzels snaps or tiny pretzels

1 pkg. M&Ms

1 pkg. Hershey Caramel Kisses** (unwrapped)

Directions:

Place parchment paper on cookie sheet. Place pretzels on sheet. Place a Kiss on each pretzel and bake at 170 degrees for about 5 minutes (Kisses will look shiny, but won't lose their shape). Remove from oven and promptly place an M&M on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.

**you can use regular Kisses or Hugs. For Hug or Kisses preheat oven to 200 degrees and cook for 8 minutes.

Note: If you cook the caramel kisses at a higher temperature, they tend to crack and the caramel will end up everywhere.

Pumpkin Black Bean Soup

I made this tasty soup for our R.S. Christmas program and for Diner's Club. Second time around was even better! The cayenne pepper really does make a difference. It gave it the little kick I like.

Ingredients:

4 Tablespoons olive oil

1/2 cup onion, finely diced

2 garlic cloves, minced

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground black pepper

¼ teaspoon cayenne pepper (optional)

2 cans black beans (15 oz each), drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (16 oz) pumpkin puree

4 cups vegetable or chicken broth

Salt to taste

Optional Garnishes

Baked pumpkin seeds

Cheese

Sour Cream

Parsley

Crushed tortilla chips

Instructions

1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans, tomatoes, and 2 cups of broth. Add the puree, pumpkin and remaining broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

Adapted from Home Made Simple and Noble Pig. Picture by Laura Flowers.

Sharon's Spinach and Artichoke Dip

Ingredients:
1 cup Parmesan Cheese
1 cup Mayonnaise (be sure not to use light or fat free)
1 14oz can artichoke hearts, chopped and drained
1 8-10oz bag frozen spinach, 1 bag fresh spinach, or 1 bunch fresh spinach washed and chopped
1 Tbsp butter
1 clove garlic, minced

Directions:
In a medium to large frying pan, sauté garlic with butter for a few minutes. Add chopped spinach and sautée for about 5-10 minutes while it reduces in size.
In a separate bowl mix together Parmesan, mayonnaise and chopped artichoke hearts. Add spinach and mix well. Spread into a glass baking pan 9x13 pan.
Bake at 350 degrees for 20-25 min. Once baked, keep it warm by putting it into a crock pot on warm. Serve with cut up pieces of baguette or tortilla chips.

Ashley's Chocolate Chip Cookies

1 cup of butter (2 sticks)

1 cup brown sugar

1 cup sugar

1 tsp vanilla

2 eggs

3 cups of flower

1 tsp salt

1 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

cream together sugars, eggs, vanilla, and butter then add flower, salt baking soda mixture mix together well and add chips. i like to use 3 different kind of chips and i usually add a little more milk chocolate just cause i'm selfish and they're my favorite. bake at 350 for 8-10 minutes and enjoy

Kristin's Cake Mix Cookies

1 cake mix

2/3 cup shortening

2 eggs

Mix together. Bake at 350 for 8 to 10 minutes

Heather's Cake Box Cookies

1 pkg cake mix

1 4oz pkg jello pudding (vanilla or chocolate depending on the cake mix)

2 eggs

1/2 c vegetable oil

1/4 c water

optional: 1/2 cup chocolate chips with a chocolate cake mix

Mix together in bowl. Place dough on cookie sheet. Bake at 350 for 11 min.

Coconut Fruit Dip

**update** they now sell the cream of coconut in a squeeze bottle, so I use about 1/2 a bottle for the recipe.

Ingredients:

1 can cream of coconut (you find this in the drink mix isle, usually next to the margarita mix)

1 large pkg instant vanilla pudding (use it dry)

1 8 oz pkg cool whip (small size)

Using beaters, mix the cream of coconut and the pudding together. Let it sit in the refrigerator for about 30 min. Then add the cool whip. It can be a little grainy for a while, so it's best to make this the day before you plan to use it. I have made it up to 48 hours in advance and it's fantastic.

Italian Breaded Chicken

This is one of my favorites. It's relatively easy and VERY impressive.

Ingredients:

1/2 c Italian bread crumbs

1/2 c. Parmesan cheese

1/4 c. almond finely chopped

1 tsp salt

1/2 tsp dry Thyme slightly crushed

1/4 tsp seasoned pepper (or black pepper)

1/2 c. butter

1 clove garlic crushed well

4 chicken breast halves

Instructions:

Combine dry ingredients in a pie tin. Melt butter and garlic in a bowl. Dip chicken into butter and then the crumbs. Place on a cookie sheet and bake at 350 for 45 min. Baste with butter from the cookie sheet every 10 min. You may need to melt more butter and add it to the chicken for basting.

Amy's Apple Pie

1 cup sugar

1/3 cup flour

1 tsp nutmeg

1 tsp cinnamon

dash of salt

8 cups sliced tart apples

3 Tbsp butter

Topping:

1 cup flour

1/2 cup butter

1/2 cup brown sugar

1/2 tsp cinnamon

Place apples in a large bowl. In medium bowl combine all other ingredients. Coat apples with mixture. Place in 9 inch pie crust. Combine flour, brown sugar, and cinnamon in bowl. Use pastry cutter to blend butter into the mixture. Crumble the topping over the apples. Bake at 425 for 40 to 50 minute. You may want to place tin foil around the edges of the crust to keep them from burning.

Yield 1 - 9 inch pie

Texas Sheet Cake

Combine in bow:

2 c. flour

2. c. sugar

1/2 tsp salt

Boil:

2 sticks butter

3 tbsp cocoa

1 c water

Pour boiled mixture into dry ingredients and mix.

Add the following to the mixture:

1 cup buttermilk OR (1 cup milk plus 1 tsp lemon juice mixed together)

1 t soda

2 eggs

1 tsp vanilla

Bake at 400 for 20 min

Frosting:

Boil:

1 stick butter

3 Tbsp cocoa

6 Tbsp milk

add to

4.5 cup pwdr sugar

1 tsp vanilla

Crock Pot Chicken and Mushrooms

6 chicken breast halves

1 1/4 tsp salt

1/4 tsp. pepper

1/4 tsp paprika

1 3/4 tsp chicken bouillon granules

1 1/2 cup. sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine or vermouth

1 can evaporated milk

5 tsp. cornstarch

minced fresh parsley

1. Mix salt pepper and paprika and rub into chicken

2. alternate layers of chicken, bouillon granules, mushroooms, and green onions.

pour wine slowly over top. DO NOT STIR.

3. cover and cook on high for 2.5 to 3 hrs or on low for 5 to 6 hours.

4. Remove Chicken and vegetables.

5. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat breing to a boil for 1 to 2 minutes or until thickened.

7 Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Peanut Butter Blossoms

3 1/2 c flour

1 tsp salt

1 c brown sugar

1 cup sugar

2 tsp baking soda

4 t milk

2 tsp vanilla

1 c butter

2 eggs

1 cup Peanut Butter

combine wet ingredients, then add flour and salt mixture gradually. Shape into balls. Roll in sugar. Bake on ungreased cookie sheet at 375 for 10 min-12 min.

When done place kiss or hug in center and press down.

Jackie's Sugar Cookies

1/2 c. shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/3 c. milk
1/2 tsp baking soda
1/4 tsp salt
2 1/2 c flour
1 1/2 tsp crm of tartar

cream together shortening, sugar, and eggs. Add vanilla. Add dry ingredients alternately with milk. Bake at 400 5-7 min

Ilene's Brownies

1 tsp baking powder

2 c sugar

1 tsp salt

1 1/2 cup flour

1 c butter melted

4 eggs mixed

4 sq chocolate melted

2 tsp vanilla

1 c nuts (optional)

Mix dry ingredients together. Add butter, chocolate, and vanilla. Mix on low for 30 seconds. Then add eggs.

Bake at 350 for 25 min

Frosting:

1/4 c butter

2 c powdered sugar

2 t milk

1/2 t vanilla or mint extract

Dark chocolate top:

2 sq choc

2 tbsp butter

Spread frosting on cooled brownies. Pour dark chocolate top over frosting and spread evenly.

Jillian's Lemon Bars

Crust:

1 cup Butter softened

½ cup Powdered Sugar

2 cups Flour

Blend together in mixer, press into greased pan, bake for 15-20 minutes on 350°. Let cool for about 30 minutes.

Filling:

4 Eggs

2 cups Sugar

6 tablespoons Lemon Juice

¼ cup Flour

Mix, pour on cooled crust, bake for 30 minutes on 350°. Refrigerate for 8 hours. They actually taste best if they have been refrigerated for 24 hours.

Tequila Lime Chicken Enchiladas (Crockpot)

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies (optional)
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

2 cups grated cheese

1 pkg flour tortillas

2 15oz cans enchilada sauce

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Place chicken and sauce in crockpot set to high. Cook 4 hours. (you can also cook on low for 8 hours or place chicken in 9x13 pan and cook @ 375 for 45 min.) Shred chicken. Pour enough enchilada sauce in 9x13 pan to coat the bottom. Pour enchilada sause in shallow dish or plate and coat tortillas in enchilada sauce. Put chicken and cheese in tortilla. roll tortilla and place in pan. Once the pan is full, pour remaining enchilada sauce over enchiladas. Bake at 350 for 35 min.

Great Grandma Savage's Rice Pudding

Ingredients:

4 C. Water

1 tsp. salt

1 C. rice

1 C. raisins

4 eggs

1 can evaporated milk

2/3 C sugar

1 tsp. vanilla

1 tsp. nutmeg

Bring 4 cups of water to a boil. Add rice and salt. Let simmer for 25 minutes without a lid. Simmer for 5 minutes with a lid. Add raisins. Mix the eggs, milk, and sugar. Stir this mixture and the vanilla and nutmeg into the rice. Bring to a boil and then simmer.

Cinnamon Rolls

Make dough according to Fast Rising Rolls recipe, except. When it comes time to roll out the dough, roll into a rectangle. Usually, I make a batch of rolls with half the dough and a batch of cinnamon rolls. The rest of this recipe is using half the dough from the fast rising rolls recipe.

Filling:

1 cup sugar

1 tbsp cinnamon

1/4 cup melted butter

Mix cinnamon and sugar in small bowl. Spread melted butter onto dough. Sprinkle mixture onto dough. Roll up the dough. Cut into 12 pieces (I use dental floss to cut the dough, knives tear the dough and make my cinnamon rolls ugly.) Place rolls into a 9x13 pan. Let rise for 30 minutes. Bake at 350 for 25 to 30 minutes or until golden brown.

The best rolls ever - Fast Rising Rolls

My mom makes these on Sundays. They are my favorite:

Dissolve together in small bowl:

1/4 cup sugar

2 Tbsp active dry yeast

1/2 cup warm water

Mix in large bowl:

6 cups flour

1/2 cup powdered milk

1 Tbsp salt

For a well in the middle of the dry ingredients, then pour the following into the well:

2 cups warm water

the yeast mixture

1/2 cup vegetable oil

2 eggs, beaten

Mix until moist (dough will be sticky). Let rise 1 hour. Divide in half. Roll into circle approx. 12 inches wide. Cut into 12 sections. Roll each into crescent shape. Place on parchment paper covered baking sheet. Preheat oven to 375. Allow to rise 20 minutes. Bake at 375 for 10 to 15 minutes.

You can also make fantastic cinnamon rolls with this dough!