Chocolate Turtle Waffle Cookies

(oh now these are good - I remember having them as a kid)
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.

Almond Bark Candy

1 lb. white chocolate
1/2 c. raisins
1/2 c. almonds, chopped

Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper - this will be a thin candy. Let cool then break into pieces.

Super Easy Rocky Road Fudge

Rich and truly divine fudge! The easy way is the microwave method.

2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

LINE 13 x 9-inch baking pan with foil; grease lightly.

MICROWAVE morsels and sweetened condensed milk in large,
uncovered, microwave-safe bowl on HIGH (100%) power for
1 minute; STIR. Morsels may retain some of their shape.
If necessary, microwave at additional 10- to 15-second
intervals, stirring until smooth. Stir in vanilla extract.
Fold in marshmallows and nuts.

PRESS mixture into prepared baking pan. Refrigerate until
ready to serve. Lift from pan; remove foil. Cut into pieces.

S'mores Fudge

1-1/3 cups milk chocolate chips
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1-1/3 cups miniature marshmallows
2 graham crackers -- broken into small pieces

Line an 8-inch square pan with aluminum foil; grease foil. Cook the chips and the condensed milk in bowl in microwave until melted and smooth. Stir frequently. Let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares

Peanut Brittle

This is the best ever.

1 1/2 cup white sugar
1/ cup Karo white Sypup
1 1/2 cup Unsalted Peanuts
1 tsp. baking soda
1/4 cup water

Grease a large cookie sheet ( I use butter)
In a heavy 2- quart saucepan, Comibne sugar, syrup, and water.
Set candy thermometer in place over medium heat.
Boil until 280 drgrees.
Add the peanuts and stir contantly until 300 degrees.
Remove saucepan from heat and immediately, stir in baking soda.
Mix well and pour on cookie sheet. You have to work real fast after you mix it with the baking soda.
Cool 1 hour . With your hands snap candy into small pieces.
Store tightly, covered.

GINGER SPARKLES

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsps. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
sugar for rolling in

Cream shortening and sugar. Add egg and molasses. Blend dry ingredients together and add gradually stirring well. Roll in walnut size balls and roll in white sugar.(don't forget this step).Place on lightly sprayed cookie sheet (Don't flatten).They will spread. Bake 350 degrees till crackled and light brown 7-8 min. May look soft in middle but will cook more when taken out.

Caramels

Caramels
• 1c. (2 sticks) Butter
• 1 can Sweetened, condensed milk (8oz.)
• 1c. Light brown sugar, packed
• 1c. Light corn syrup
• Cooking spray
You will need the following:
• A good, heavy pan- preferably not a Teflon coated pan. It needs to be at least a 2 quart pan, preferably a little bigger.
• Either a wooden spoon or a metal spoon with a wooden handle (heat will travel through a metal spoon). Do not use any type of plastic spoon as it will most likely melt.
• A cake pan or cookie sheet. For thicker caramels, use a cake pan, for thinner caramels, use a cookie sheet.
• A candy thermometer.
• Wax paper for wrapping the finished caramels.
Follow these steps in order to ensure success.
1. Coat your cookie sheet or cake pan with a light coating of cooking spray. Try not to apply it too thick or the bottoms of your caramels will be greasy.
2. Combine all of the ingredients in your pan and heat over medium heat. Be sure to put the thermometer in before the mixture gets hot so the thermometer does not break.
3. Continually stir the mixture; make sure to scrape the bottom of the pan so it does not stick or burn.
4. Once the mixture begins to boil, you may need to adjust the temperature of your stove a little so as not to scorch it.
5. Boil until you reach 248 degrees which is “soft ball” on the thermometer. The caramels will be a medium amber color.
6. Immediately pour the caramels into your pre-greased cookie sheet or cake pan.
7. Allow to cool completely before cutting. If it is cold outside, I usually set them out on the porch for a half hour or so.
8. While the caramels are cooling, get your wax paper ready. I usually tear it in 6 inch pieces and then cut those in halves or thirds depending on how big you want your individual caramels to be.
9. Cut the caramels into individual sizes. When cutting, a good tip is to grease the knife you are going to use with cooking spray so it does not stick. It is also easier to use a pizza cutter; just use a knife to finish the cuts near the edges of the pan.
10. Wrap the caramels in wax paper to keep them fresh.
11. Store in an air tight container and enjoy!

Chex Muddy Buddies

1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup Skippy® peanut butter
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/4 cup margarine or butter*
9 cups Chex® cereal (any variety)


Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.

toll house pie

melt 1 cup butter (try to use the real thing - if not it has to be real margarine not spread) while it is cooling, beat 2 eggs; add 1/2 cup flour, 1/2 cup sugar, and 1/2 cup brown sugar to the egg. stir in the cool butter. stir in 6 oz. (1 cup) semi sweet chocolate chips and 1 cup walnuts. bake in an unbaked pie shell for 1 hour at 325 degrees.
don't try using this recipe without the nuts. i have substituted almonds because my brother would not eat walnuts, and that worked, but the walnuts are better. if you don't use the nuts, it just kind of sinks into a gooey sort of stuff in the pie shell.

Texas Sheet Cake

2 cups flour
2 cups sugar
1 cup butter
4 Tbsp cocoa
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk
1 tsp soda
1 tsp cinnamon
Mix and set aside your flour and sugar.
In a large pan, bring the butter, cocoa, and water to a boil. Take the pan off the burner and add the vanilla, buttermilk, soda and cinnamon, and the slightly beaten eggs. (I always add the eggs last because if you aren't stirring fast enough they can cook in the heat of the butter/cocoa mixture!) Mix in the sugar and the flour and pour all into a Pam sprayed jelly roll pan. Bake at a preheated 400' oven for 20 minutes.

Frosting

1 1/2 cups white sugar
6 Tbsp butter
6 Tbsp milk
1/2 to 1 cup chocolate chips.
Combine sugar, butter, and milk in saucepan, and bring to a boil - boil for one minute. Remove from heat and add the chocolate chips. Beat until smooth and spread over cooled cake. Yumm!

Favorite Coffee Cake

this is my mom's recipe - I love it! - I often double it!

1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)

Heat oven to 375. Grease round layer pan (9 x 1 1/2) or square pan (8x8) Blend all ingredients except Topping. Beat vigorously .....spread in pan.

Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12

Topping

Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly

Pumpkin Sheet Cake Recipe

Mix together:
4 eggs -1 2/3 cup sugar - 1 cup oil - 2 cups pumpkin (15oz can) - 2 cups flour -
2 tsp baking powder - 2 tsp cinnamon - 1 tsp salt - 1 tsp baking soda
Pour onto a greased cookie sheet and bake at 350 degrees for 20 - 25 minutes.

Frost with cream cheese icing.

Cream Cheese Frosting
Beat together one 8oz package cream cheese, softened; 1/2 cup butter, softened; and 2 tsp vanilla till light and fluffy.
Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat 1-2 additional cups powdered sugar to reach spreading consistency. Cover and store cake in refrigerator.

TACO SOUP

1lb Hamburger meat
1 can stewed tomatos (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans (undrained)
1 can diced green chilies
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
In a large pot add tomatos, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.

GERMAN PANCAKES

This fluffy pancake should be eaten
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.

Chicken Noodle Soup

YUMMY!

Ingredients:
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions:
1.
In a large stock pot, saute celery and onion in butter or margarine.
2.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.
Add noodles, and simmer for 10 more minutes.

low-fat biscotti

Here is the low-fat biscotti recipe
TOTALLY AWESOME!

my friend used dried blueberries - I used chocolate chips

3 cups Flour
1 cup sugar
3/4 tsp baking soda
1/2 cup chopped almonds toasted (I toasted mine at 350 for 10 minutes)
3/4-1 cup dried cherries (I used dried blueberries)
2TBS of melted butter (I used 3)
1tsp of almond extract
2 eggs
2 egg whites

Mix dry ingredients well, stir in remaining ingredients and mix well.

Turn dough onto lightly floured surface and knead lightly about 8 times.

Shape dough about 16 inches long and 1 inch thick.

Bake at 350 for 20-30 min until golden brown (I just waited until it was slightly browned)

Cool 10 minutes and slice diagonally into 1/2 inch thick slices and place cut side down onto cookies sheet and bake at 350 for 8 minutes until light golden brown (I sliced them thicker so it took about 12 min) The recipe said to turn them over and bake an extra 8 minutes, but I didn't want mine too dried out so I just took them out and let them cool on the baking stone until they cooled. If you like them really dry and crunchy then I bet you could cook them for 8 minutes on each side.

Clone of a Cinnabon

Clone of a Cinnabon

This is the only cinnamon roll recipe I will use! YUMMY!

The recipe is made to mix up in a bread machine - but I mix in the kitchen Aid.

Dissolve the yeast in the warm milk (I microwave milk for 1 min then add yeast) in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.

I often just buy frosting at the store and have on hand - I make these a lot mostly for other people...

INGREDIENTS:
1 cup warm milk (110 degrees
F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine
yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground
cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream
cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS:
1.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

ORANGE JULIUS

ORANGE JULIUS - a favorite around here!
Ingredients
1 - 6 oz. can frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar (or less to taste)
1 tsp. vanilla
5 - 6 ice cubes
Place all ingredients in blender. Blend about 30 seconds. Serve.

Best Sausage Gravy Recipe for Biscuits

Skillet Sausage Gravy (my favorite)

------------ --------------------------------
2 tablespoons butter
1 16-ounce package pork sausage (tube sausage- I always use Jimmy Dean)
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups milk plus… I honesty probably use closer to 3 cups
In a large skillet, melt the butter over medium-high heat and heat for 1 to 1 1/2 minutes, or until browned. Add the sausage and cook for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage. Add the flour; mix well. Add the Worcestershire sauce and milk; mix well. Cook for 2 to 4 minutes, or until the gravy thickens, stirring constantly.

Strawberry Dessert Pizza

Strawberry Dessert Pizza (made this today - definitely enjoyed it and will make it again!) - not my picture but mine still looked good

For Crust: 1/2 pound (2 sticks/1 cup/8 oz/226 g) unsalted butter 2/3 cup granulated sugar 1 large egg 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons teaspoon vanilla extract 2 1/3 cups all-purpose flour

For Topping: 8 oz. package cream cheese 1/4 cup strawberry puree (about 4 fresh very large strawberries pureed in a blender) 1 tablespoon honey 2 tablespoons granulated sugar 3 pints fresh strawberries (medium to large size strawberries)

For Glaze: (optional) 1 tablespoons honey 1 teaspoon water

For Garnish: (optional) Mint Sprigs

Instructions:

For Crust: Cream together butter and sugar with a mixer until fluffy; add egg, baking powder, salt and vanilla till mixture is smooth; add flour and mix till a smooth dough is formed. Place finished dough in between two sheet of wax paper and refrigerate for about 20 minutes.

Remove from refrigerator and roll the dough out to about a 1/4 inch thickness and in a round shape. Place the dough in a greased 12 inch pizza pan and bake in a preheated 350 degree F (180 C) oven for 25 minutes or until crust is a light brown. Cool completely.

For Topping: Combine cream cheese, puree, honey, and sugar until smooth. Spread evenly over the cooled cookie crust, leaving a 1/2 inch border uncovered. Place whole strawberries around the outside border and use sliced berries to fill in the middle of the pizza.

Garnish with mint sprigs.

To Make Glaze: Combine honey and water and brush over the top of finished pizza. Makes 8-10 servings.

Apple Enchilada Recipe

Apple Enchilada Recipe (YUM)

Ingredients
- 6 8 inch tortillas
- 21 ounces apple pie filling, 1 can
- 1/3 cup butter or margarine
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup water
- 2 teaspoons cinnamon


Directions
Preheat oven to 350° F.
Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
Bake for 20 minutes.
Any type of pie filling can be used for this recipe.

Chocolate Turtle Waffle Cookies

Chocolate Turtle Waffle Cookies
(oh now these are good - I remember having them as a kid)
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.

Mexican Chocolate Fudge Brownies

Different but good
Ingredients
1 cup butter
6 ounces unsweetened chocolate
2 cups sugar
4 egg
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup flour
2 teaspoons cinnamon
1/2 teaspoon salt
8 ounces semisweet chocolate chopped
Directions
1Preheat oven to 325 degrees.
2Line 9x13x2 inch cake pan with foil,lightly butter foil.
3Fill saucepan half full of water,bring to boil over medium high heat.
4Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.
5Stir until mixture is smooth and melted,about 5 minutes.
6Remove from heat and let cool 5 minutes.
7Add sugar,mix.
8Add eggs,one at a time,beating well after each addition.
9Add vanilla and almond extract.
10Combine flour,cinnamon and salt in small bowl.
11Add to chocolate mixture,stir to combine.
12Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.
13Do not overbake.
14Remove from oven,sprinkle chopped semi-sweet chocolate over top.
15Let sit until chocolate begins to melt,about 5 minutes.
16Spread over brownies with spatula or knife.
17Refrigerate until completely cooled and chocolate is hard,about 2 hours.
18Invert onto plate,peel foil off carefully.
19cut into bars and serve.

Black Bean and Corn Wonton Cups

Defintily enjoyed these!

36
wonton skins
2/3
cup Old El Paso® Thick 'n Chunky salsa
1/4
cup chopped fresh cilantro
1/2
teaspoon ground cumin
1/2
teaspoon chili powder
1
can (15.25 ounces) Green Giant® whole kernel corn, drained
1
can (15 oz) Progresso® black beans, drained, rinsed
1/4
cup sour cream
Cilantro sprigs, if desired
1.
Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2.
Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Virgin Strawberry Daquiri

Virgin Strawberry Daquiri (a new favorite around here)

Ingredients:
• 8 large strawberries, hulled• 3 cups chilled lemon-lime soda• 1 cup white sugar (I used less) • 4 tablespoons lemon juice• 16 cubes ice
Directions:
In a blender, combine strawberries, lemon-lime soda, sugar, and lemon juice. Add ice and blend until smooth. Garnish with a fresh strawberry.