Microsoft Word - Cook Off Winner Recipes.docx

2009 Beef/Pork Dishes

Bacon Jalapeno Pizza

(Crust)

4 pkg Shawnee Mills Pizza Crust Mix

2 c warm water

Mix together. Let set in warm place for 5 minutes. Roll out on floured surface. Bake at

425 degrees until crust is slightly brown.

Prego spaghetti sauce

Mozzarella cheese

Bacon (cooked and chopped)

3 jalapenos

Spread sauce on crust. Sprinkle with cheese, bacon, and sliced jalapenos. Top with more

cheese. Bake at 425 degrees until cheese browns and is bubbly (25-30 minutes).

˝Bodacious Ball

˛ Brisket

Trim all visible fat from a packer trim brisket. Wash the brisket off and place on several

large sheets of overlapping heavy duty foil. In a small mixing bowl combine the

following ingredients:

½ c sugar

¼ c paprika

2T plus 2t salt

2T pepper

1T plus ½ t garlic powder

Cover the brisket thoroughly with the rub. Wrap foil securely around the brisket. Cook

either in the over or in a smoker at 250 degrees for 6 to 8 hours or until the brisket

reaches the desired tenderness.

Beef Enchilada

2 lbs ground beef

1 pkg corn tortillas

1 can green chilies

8 oz picante sauce

2 cans cream of chicken soup

2 soup cans of milk

2c shredded cheese

1 can black olives (optional)

Mix green chilies, picante sauce, cream of chicken soup, and milk. Warm to blend. Layer

beef, sauce, and tortillas in a 9x13 casserole dish until all are used. Bake at 350 degrees

for 45 minutes. Cover with cheese and olives and heat until cheese is melted.

Beef Enchiladas

20 corn tortillas

2 lb ground beef

1 pkg taco seasoning

1 lb velveeta

1 small can cream of chicken

1 small can green chilis

1 can chicken stock

8 oz shredded fiesta blend cheese

Oil-canola

Lettuce

Tomatoes

Sour cream

Heat enough oil in a skillet to lightly fry corn tortillas. Drain oil from tortillas after

frying. Brown ground beef, drain oil and then add taco seasoning. In large bowl mix

velveeta, cream of chicken soup, green chilies and chicken stock. Heat oven until warm.

In a 13x9 pan place tortillas filled with taco meat and rolled up. Pour cheese mixture over

tortillas. Then sprinkle with shredded cheese. Bake in 350 degree oven until cheese is

melted and bubbling. Garnish with lettuce, tomatoes, and sour cream.

Mexican Chef Salad

1 lb ground beef

1 c grated cheese

8 oz 1000 Island dressing

9 oz pkg taco dortitos crushed

4 tomatoes diced

1 chopped onion

1 can kidney beans

1 head grated lettuce

Hot sauce to taste

Brown ground beef and drain. Add kidney beans and simmer for 10 minutes and then add

other ingredients.

Mexican Meat Balls

1 ½ lb hamburger meat

1 c picante sauce divided

½ c finely crushed corn chips

1 medium onion finely chopped

1 egg lightly beaten

½ t cumin

1 t salt

½ c shredded cheddar cheese

Mix meat, ½ c picante sauce, chips, onion, egg, cumin, and salt. Shape into balls about 1

½ inch diameter. Bake in 350 degree oven for 15 minutes until done. Sprinkle cheese on

top of balls. Serve with additional picante sauce.

Smoked Brisket

Rub:

Brown sugar

Garlic powder

Salt

Pepper

Chili powder

Rub brisket and smoke for 12 hours. Enjoy with your favorite BBQ sauce.

Ham and Hash brown Casserole

1 16 oz carton sour cream

1 can cream of mushroom soup

1 32 oz pkg frozen hash browns

2 c cubed ham

8 oz shredded cheddar cheese

¼ c chopped onion

½ c melted butter

2 c corn flakes

1 c shredded Mozzarella cheese

In a large bowl, combine sour cream and soup. Stir in frozen hash browns, ham, cheddar

cheese and onion. Pour mixture into 13x9 baking dish. Combine crushed corn flakes and

butter. Sprinkle over potato mixture. Bake for 30 minutes at 350 degrees. Sprinkle with

shredded mozzarella cheese and bake an additional 20-25 minutes.

Smoked Brisket

8-10 lb brisket

2 c apple juice

Seasoned meat tenderizer

Salt

Pepper

Garlic

Mesquite wood

In apple juice put 1/8 cup tenderizer and mix with. Inject the mixture into brisket all over.

Fat side up rub fascicle with salt, pepper, and garlic mix. Smoke 8-10 hours.

Red River Rocks

1 lb peeled red river rocks (calf fries)

6 eggs

½ gallon milk

3 c flour

3 T howery

ˇs seasoning salt

2 T garlic salt

2 T creole seasoning

2 T onion powder

2 T salt

2 T black pepper

Mix eggs and milk together. Marinate peeled red river rocks in mixture for 3 hours.

Combine dry ingredients for batter. Cover peeled red river rocks thoroughly in batter.

Heat oil in 350 degrees and cook red river rocks until golden brown.

Beef/Pork Enchilada Casserole

5 lbs ground beef

½ c onion diced

2 pkg taco seasoning

2 cans ranch style beans, drained

2 lbs velveeta, Mexican style

2 cans rotel

2 pkg soft taco size flour tortillas

2 12x28 roasting pans

Brown ground beef with onions, drain; mix in taco seasoning dry (do not add water).

Separate meat mixture into 2 pans, 1/3-2/3 ratio for 1 pan meat/beans and 1 pan meat

only. Add ranch style beans to pan with /13 of meat mixture. Melt velveeta and rotel, set

aside. Spoon meat mixture into tortilla and top with a small amount of cheese mixture;

roll and place into 12x18 roasting pan. Top with remaining cheese mixture and bake at

350 degrees for 15 minutes.

Sausage casserole

1 lb sausage

1 small onion chopped

1 med green pepper chopped

1 can cream style corn

1 can tomato soup

1/3 c chopped green olives

1 can water

1 small can parmesan cheese

7 oz cooked spaghetti

Brown sausage and drain. Add all other ingredients except cheese. Place in 13x9 pan.

Sprinkle cheese on top. Bake at 350 degrees for 1 hour covered with foil. Remove foil for

the last 15 minutes to brown.

Teriyaki Pork Chops

¼ c teriyaki marinade

1 T soy sauce

3 medium garlic minced

Boneless pork chops

Marinate in the refrigerator for 30 minutes.

Mexican Casserole

1 lb ground beef

1 large can cream of mushroom soup

½ c chopped onion

1 can chopped green chilies

½ c milk

Shredded cheese

Corn tortillas

Preheat oven to 350 degrees. Brown ground beef. Drain, rinse, and sprinkle generously

with garlic powder. Combine milk and soup. Spray bottom of pan with cooking spray.

Lay corn tortillas across bottom of pan. Cover tortillas with beef. Add can of chilies to

beef and stir. Pour soup mixture over beef. Cover with shredded cheese. Add corn

tortillas on top. Spray lightly with cooking spray. Sprinkle with cheese. Bake uncovered

for 30 minutes at 350 degrees.

Cowboy Casserole

1 large bag of nacho flavored Doritos

1 ½ lb hamburger meat

½ small onion

1 can of cream of mushroom soup

1 can of rotel

1 can ranch style beans

1 pkg of taco seasoning

Shredded cheese

Cook hamburger and onion, then add all the other ingredients except for cheese and

Doritos. Layer bottom of pan with Doritos, hamburger mixture, and then cheese; repeat

steps. Bake in oven at 350 degrees until cheese is melted.

Morning Sausage and Waffle Casserole

¼ stick butter

12 egg-o homestyle frozen waffles

16 oz sausage browned and crumbled

2 ½ c shredded cheddar cheese

Custard:

1 dozen eggs

2 ½ c whole milk

½ c real maple syrup

½ t salt

¼ t pepper

Put oven rack in middle position and heat oven to 375 degrees. Arrange waffles in a

single layer on a baking sheet. Bake until crisp (about 10 minutes for each side). Butter a

½ steamer tray and layer half of the waffles, half of the sausage, and half of the cheese.

Repeat a second layer. Prepare custard by whisking ingredients in a medium mixing

bowl. Pour mixture over layers. Cover with plastic wrap. Add weights on top. Refrigerate

overnight. Adjust oven rack to middle and heat to 325 degrees. Let casserole stand at

room temperature for 20 minutes. Uncover and sprinkle remaining cheese on top. Bake

until edges and center are puffed (25-35 minutes). Cool for 10 minutes. Cut into 12

pieces and serve.

BBQ

-Slow cook roast in cooker with onion soup mix over night

-When done, debone and chop

-Add BBQ sauce & heat

-Serve on buns

Grilled New York Strip

8 oz. New York Strip

Marinade Pan

Grill Mates Steak Rub

Grill Mates Montreal Steak Seasoning

Marinate at your own preference

Indian Tacos

Self Rising Flour

Milnot & Very Warm Water

Mix into a nice dough ? pat out into fry bread and fry in hot oil. Top with Taco meat,

lettuce, tomato salsa, cheese, and sour cream

Enchiladas

5 lbs hamburger meat

1 ½ lbs cheese

5 enchilada mix packs

2 large cans Tomato sauce

40 Flour Tortillas

4 Family Size Cans Wolf Brand Chili

Brown meat, mix enchilada mix and tomato sauce together, pour in 1 ½ lbs cheese. Heat

for 10 minutes. Pour Some sauce in bottom of pans. Roll mixture into flour tortillas and

put chili on top and sprinkle the rest of cheese on top. Bake at 375 degrees, until cheese is

melted.

Lasagna

4 Large Boxes of Noodles

2 c. oil

48 oz. Tomato Sauce

Basil to Taste

Salt and Pepper to taste

1 c. Sugar

10 lbs hamburger

3 King Size Prego Sauce

4 lg. container of cottage cheese

62 oz. shredded cheese

Mix Prego Sauce and Tomato, Basil, Salt, and Sugar. Boil noodles until they are soft in 2

large foil pans. Put some sauce in first, then layer noodles, sauce, cottage cheese,

shredded cheese with four layers. Bake for 1 ½ hours at 350 degrees, then sprinkle cheese

over the top, and cook until melted and serve with garlic bread and salad.

Fajitas With Guacamole

Marindade:

2 lbs flank steak

1 orange juiced

2 limes juiced

4 T EVOO

2 clove of garlic chopped

3 chipotle chilies in adobo sauce chopped

3 T cilantro chopped

1 t cumin

1 t salt

2 bell peppers thinly sliced

1 large onion chopped

Flour tortillas

Marinate flank steak 2-4 hours in a zip-lock bag. Charcoal steak until medium doneness.

Slice across the grain thinly. Cook peppers and onion until limp. Combine and serve with

warm tortillas.

Guacamole:

5 ripe avocados

4 limes juiced

½ small onion chopped

1 small clove of garlic chopped

1 serrano chile chopped

1 handful cilantro chopped

Salt and pepper

EVOO

Halve and pit avocados. Scoop out flesh. Mix with remaining ingredients in a food

processor. Serve with fajitas.

Enchilada Casserole

10 lbs ground beef

2 large onions chopped

2 28 oz cans enchilada sauce

8 10 ¾ oz cans cream of mushroom soup

6 1/25 oz packets taco seasoning

1 20.8 oz pkg flour tortillas

4 lbs shredded cheddar cheese

Brown ground beef with taco seasoning sprinkled on dry and chopped onions. Mix

together meat mixture, enchilada sauce and soups. Add cheese. Cut flour tortillas into 4

sections. Layer in casserole dish starting with sauce then following with tortillas. Bake at

350 degrees for 30 minutes.

2009 Chicken/Fish Dishes

Smokin Chicken

1 stick melted butter

1t season salt

1t creole seasoning

1t chili powder

1t garlic salt

½ c garlic marinade

Wash and pat dry whole roasting chicken. Mix injectable ingredients Inject chicken all

over. Place chicken in smoker at 225 degrees for

3-3 ½ hours.

Hawaiian Chicken

6 boneless skinless chicken breasts

1 egg beaten

Cornstarch

Dip chicken in egg. Roll in cornstarch. Fry until golden brown on both sides. Place in

casserole dish. Top with sauce.

Sauce:

¾ c sugar

½ c vinegar

4T ketchup

2T soy sauce

2t garlic

Pour sauce over chicken. Bake at 400 degrees for 1 hour turning chicken ever 15 minutes.

Serve over rice. Multiply by 15 to serve 100 for Falls Creek.

Poppy Seed Chicken

3 pkg boneless skinless chicken breasts

3 large containers of sour cream (3 lbs each from Sams)

30 cans of cream of mushroom soup

2 small containers of poppy seeds

20 pkg ritz crackers

5 sticks butter

Cook chicken in seasoned water (chicken bouillon, garlic salt, and onion powder). Cut

into bite size pieces. Mix chicken, sour cream, soup, and poppy seeds together. Mix

together crushed crackers and melted butter. Take 3 large baking pans and divide cracker

mixture into thirds. Place a little over half of each of the cracker mixture into the bottom

of each pan. Top with 1/3 of chicken mixture. Place remaining cracker mixture over

chicken. Bake at 350 degrees for 30 minutes. Serves 100.

Chicken Salad

3 bags boneless skinless chicken breasts

1 bag red apples

1 container red seedless grapes

2 celery stalks

2 lb pecan halves

1 gallon mayo

Cook chicken breasts in season water (chicken bouillon, garlic salt, and onion powder)

and let cool. Cut chicken into small pieces. Cut apples into bite size pieces and grapes

into ½ or ¼. Chop celery, toast pecans in oven at 350 degrees for 2-3 minutes and chop

into small pieces. Mix together in large pan with mayo. Serve on crescent rolls, bed of

lettuce, or make into wraps. Serves 100.

Green Chili Enchiladas

1 chicken or 1 pack roast or 5-13 oz cans of chicken

1 28 oz can of green chili enchilada sauce

3 c shredded cheese

6 oz cream cheese

12 tortillas

8 green onions or 1 med onion chopped

16 oz sour cream

¼ c cilantro and lemon pepper to taste and garlic

Roast meat, let cool, and pull apart. Pour 12 oz green chili enchilada sauce over meat and

simmer for 45-60 minutes. Add green onions and cream cheese until melted. Take off

heat, put 1 cup cheese in meat mixture. Heat 12 tortillas in microwave for 1 minute. Fill

each tortilla with meat mixture and roll. In baking pan, put 1 cup green chili enchilada

sauce and the rest of meat mixture and 2 cups sour cream. Pour over the rolled enchiladas

and sprinkle with cheese. Bake 30-40 minutes at 350 degrees. Serves 20.

Chicken Pot Pie

2 10 3 oz potato soup

2 16 oz can veg all (drain all but half of one can)

2 c diced chicken cooked

½ c milk

½ t thyme

½ t pepper

2 frozen pie crusts thawed

Combine ingredients and pour into prepared pie crusts. Cover and top with crust. Crimp

edges to seal. Slit top crust and brush with beaten egg. Bake at 375 degrees for 40

minutes.

BBQ Chicken

4-6 chicken breasts

2 T Grill mates chicken rub

1 jar Kraft BBQ sauce

1 c Italian salad dressing

2 c French dressing

Mix together. Marinate overnight and cook over hot coals.

Italian Grilled Chicken

6 chicken breasts

1 large bottle of Italian dressing

1 t Italian seasoning

Salt

Pepper

Garlic powder

¼ c parmesan cheese

Peppers

Onion

Squash

2 T butter

Mix dressing, seasoning, salt, pepper, garlic powder, and parmesan cheese together in a

small bowl. Place chicken in Ziploc bag. Pour dressing mixture over chicken and

marinate overnight. Sauté onions, peppers, and squash, in butter. Cook chicken on grill

and top with sautéed vegetables.

Smoked Turkey Legs

Equal parts of seasoning salt, cavenders greek seasoning, 2 one chachere ˇs creole

seasoning. Put 1/8 inch water in baking dish. Coat turkey legs with seasoning. Place in

baking dish and bake for 45 minutes at 350 degrees. Remove and place in smoker for 1

hour.

Fried Chicken

40 lbs boneless skinless chicken breasts

2 gallons buttermilk

Salt

Pepper

Garlic powder

Mix together

10 lb flour

Salt

Pepper

Garlic powder

Dredge above in dry ingredients and deep fry until done.

Chicken Spaghetti

3 lb spaghetti

8 c canned chicken

10 cans cream of mushroom soup

4 cans rotel

Cheddar cheese

3 Sautéed onions

8 sticks of butter

Cook spaghetti. Sauted onions. Mix in large bowl all other ingredients. Place in large pan

with spaghetti. Cook. May need to mix in some chicken broth as needed. Sprinkle cheese

on top.

K-Bobs

Marinated pork and chicken (soy sauce, pineapple juice, ginger, rice wine vinegar, brown

sugar)

Bell peppers

Onions

Pineapple slices

Marinate meat 24 hours. Assemble on skewer. Grill.

Mama Dee

ˇs Chicken Strips

8-10 boneless skinless chicken breasts cut into 1-1 ½ in strips

5 lb flour divided in half

2 sleeves of Saltine crackers crushed fine

Salt and pepper to taste

1 quart buttermilk

1 c milk

4 eggs

1-2 gallons cooking oil

Heat cooking oil in deep fryer to 350 degrees. Salt and pepper chicken strips generously

and set aside. Mix buttermilk, milk and eggs, set aside. Divide flour into 2 large

aluminum trays. Add crushed cracker crumbs to second tray. Roll chicken strips in plain

flour, dip in milk mixture and dredge in flour/crumb mixture. Deep fry until deep golden

brown.

Chicken Enchiladas

4 cans evaporated milk

4 cans cream of chicken soup

12 ˇ large flour tortillas

Shredded cheddar cheese

Chicken taco seasoning

¼ t celery seed

Minced onion

3-4 chicken breasts

Boil and shred chicken. Mix soup, milk, onion, celery seed, and taco seasoning and heat

in a pan on the stove until warm. Spread sauce on tortilla; top with cheese and chicken.

Roll and place in pan. Cover with cheese and remaining sauce. Bake at 300 degrees for

15-20 minutes or until cheese is melted.

Chicken and Dumplings

Cook chicken in a large pot. Cook with about 3 quarts of water. Season with salt and

pepper. Cook until tender. Debone the chicken.

Dumplings:

2 c flour

¼ t baking soda

¼ t salt

1 ½ c cooled chicken broth

Mix well; roll onto floured board of waxed paper. Cut into strips; drop into hard-boiling

chicken and broth. Cook until done, about 10 minutes.

Velveeta Chicken

1 whole chicken or 4 chicken breasts

1 box chicken stove top stuffing

1 8 oz velveeta cheese

1 can cream of celery soup

½ soup can milk

Bake or broil chicken until fully cooked, then cool and debone. Prepare stuffing mix as

directed on box. Mix soup, milk, and cheese in saucepan or microwave until cheese is

melted. Layer chicken and soup mixture (or just add chicken to soup mixture if desired).

In desired ovenproof pan of adequate size. Spread stuffing on top. Heat uncovered 30

minutes at 350 degrees.

King ranch chicken

1 ¾ c margarine

3 ½ c green peppers chopped

4 ½ c onions chopped

10 cans cream of mushroom soup

10 cans cream of chicken soup

8 cans rotel tomatoes

16 c fajita strip chicken

70 corn tortillas or tortilla chips

14 c shredded cheddar cheese (3 lbs)

Cook onion and pepper in margarine. Add soups, chicken, and rotel. Alternate with chips

and cheese for three layers. Bake 40 minutes.

General TSO Chicken

2 large garlic cloves

2 ½ c chopped onions

24 oz chili sauce

½ c beef broth

2 T tomato paste

1 t paprika

¼ t black pepper

1 T brown sugar

5 oz sweet and sour sauce

Put the above ingredients in crock pot for 4 hours on high. Fry 8 pounds of chicken

nuggets. Toss nuggets in sauce. Serve immediately.

Mexican Casserole

3 chicken breasts

1 can cream of chicken

1 can cream of mushroom

1 can cream of enchilada sauce

1 can rotel sauce

1 can milnot

1 bag of tortilla chips

3 c grated cheddar cheese

Bake chicken breasts at 350 degrees until tender (30 minutes). Mix next 5 ingredients.

Add cubed chicken. Slightly crush tortilla chips and pour into a 9x13 pan. Pour mixture

over chips. Bake 30 minutes at 350 degrees. Add 3 cups cheese last 5 minutes of cooking

time.

Chicken Spaghetti

6 lbs spaghetti

8 26 oz cans Cream of Chicken Soup

1 lg bag mozzarella cheese

Salt and pepper

Cook Spaghetti until tender. Drain until spaghetti is just covered in water. Add soup, stir

until blended. Add cheese, salt and pepper to taste. Serve with Salad and Garlic Bread.

Chicken and Rice

4 Family size cream of chicken soup

2 Family size cream of mushroom

6 boxes chicken flavor Rice a Roni (family size)

48 oz. of real mayo (not miracle whip)

6 chicken breasts

In a large skillet, fix Rice-a-Roni as instructions on the box. Boil the chicken breast, and

set aside to cool. In 2 large foil pans, mix 2 cans of cream of chicken and 1 can of cream

of mushroom and 24 oz of mayo. Once the Rice-a-Roni is cooked, pour it into the foil

pans. Cut chicken into small pieces. Mix all ingredients together. Place in oven at 350

degrees for 30 minutes.

Chicken Spaghetti

4 Chicken Breasts, cooked and cubed

2 cans of Cream of Chicken Soup

1 bell pepper diced

1 can diced tomatoes

Cooked spaghetti noodles

Mix together, add more cream of chicken soup if desired creamy. Heat in oven at 350

degrees for 30 minutes or until bubbly.

Shrimp Scampi Linguini

1 lb linguini

4 T butter

4 T EVOO

1 shallot or small onion

5 garlic cloves sliced

20 large shrimp

Kosher salt and black pepper

½ c white wine

1 lemon juiced

¼ c finely chopped parsley leaves

For pasta:

Cook pasta according to directions, drain 1 minutes before done, reserve 1 cup of pasta

water.

Meanwhile:

In a large skillet, melt 2 tablespoons of butter in 2 tablespoons of olive oil over medim-

high heat. Sauté onion and garlic until onion is translucent 4-5 minutes. Season shrimp

with salt and pepper. Add them to the mixture until pink (if shrimp is already pink, omit

this step). Set aside. Add wine and lemon juice and bring to a boil. Add remaining butter

and EVOO. When butter had melted, add everything (onion mixture, pasta, pasta water,

and parsley). Let cook 2 minutes and serve.

Chicken Casserole

2 ½ boiled, skinless, boneless, chicken

1 can chicken broth

1 can golden cream mushroom soup

1 can cream of chicken soup

1 can chopped green chilis

1 t chili powder

2 c shredded cheese

1 bag tortilla chips

Spray bottom of 9x14 pan with cooking spray

? heat soups, broth, chilies, and seasoning

in large pan

? layer crushed chips, shredded chicken, soup, cheese ? repeat layers from

chips. Bake in a pre-heated 350 degree oven for 30 minutes.

Easy Alfredo Sauce

1 qt half and half

1 c butter

3-8 oz pkg cream cheese

2 c milk

3 c parmesan

1 ½ T garlic powder

¼ t ground black pepper

Melt butter, add cream cheese, and garlic and whisk until smooth. Add milk and half-n-

half a little at a time, whisking out any lumps. Stir in parmesan and pepper. Remove from

heat when it reaches deserved thickness/consistency. Sauces thickens quickly

? just add

milk to thin. Serve with fettuccini. Sauce coats 5 lbs pasta.

2009 Side Dishes

Hash brown Potato Heaven

10 lbs frozen hash browns

10 c shredded cheese

10 c sour cream

5 large cans mushroom soup

2 sticks butter melted

Mix all ingredients in a large pan. Bake in 2 counter pans at 350 degrees for 40 minutes.

Refrigerator Rolls

3 ½ c warm water

2 eggs unbeaten

4T dry yeast

1 stick butter

1c sugar

12 c flour sifted

2t salt

2T softened butter

Pour warm water into a large bowl. Sprinkle yeast over the water; add sugar and salt; stir

to dissolve completely. Add egg, soft butter, and half of the flour. With electric mixer at

medium speed, beat very hard for 2 minutes or until smooth. Gradually add 1 cup flour

beating hard after each addition. Using hands, work remaining 2 cups of flour into dough.

Continue working dough with hands until double in bulk (If you have a heavy duty

mixer, you do not have to work the dough with your hands). Punch down dough and

refrigerate. Store in refrigerator 1-3 days; punching it down once a day. For rolls, bake at

450 degrees for 12-15 minutes. For break bake at 350 degrees for 30 minutes.

Roasted Potato Salad

4 c quartered unpeeled small red potatoes

1 c miracle whip

4 slices bacon crispy crumbled

2 hard cooked eggs chopped

¼ c sliced green onions

¼ t salt

¼ t pepper

Heat oven to 425 degrees. Place potatoes on a baking pan sprayed with pam. Bake 30-35

minutes, or until potatoes are tender and golden brown. Stir once. Mix dressing, bacon,

eggs, onion, salt, and pepper in a large bowl. Add potatoes; mix lightly. Served warm or

chilled.

Dr. Pepper Rice

2 c Dr. Pepper

¾ t salt

½ t ginger powder

2 c minute rice

2 T butter

½ c chopped toasted pecans

Combine Dr. Pepper, salt, and ginger powder; bring to a boil. Add rice and butter; cover.

Turn off heat. Let sit for 15 minutes, keeping warm. Add toasted pecans and toss lightly.

Scalloped Potatoes

20 lb potatoes peeled and sliced thinly

40 oz bottle of ranch dressing

½ gallon milk

Salt and pepper

Garlic powder

4 sticks of butter

2 c flour

Top with 10 c shredded cheddar cheese

Bake at 350 for 5 hours.

Corn Salad

2 cans Mexican corn drained

½ c chopped bell pepper

½ c chopped green onion

½ c mayo

Mix all together, cover, and chill.

Green Pea Casserole

1 pkg frozen peas

1 jar diced pimentos

1 can sliced water chestnuts

2 cans cream of celery soup

½ c margarine melted

½ c chopped onions

Mix all ingredients. Pour into 9x13 baking dish that has been sprayed with pam. Bake at

375 degrees for 30 minutes. Sprinkle with 2 cups crushed ritz crackers and ½ cup

shredded cheese. Bake for 5-10 minutes longer.

Pepper bacon green beans

3 cans whole green beans

½ pkg peppered bacon

Cut bacon in half. Wrap 8-9 beans with a ½ strip of bacon and place in 9x13 pan.

Sauce:

1 stick butter

1 c brown sugar

1 t minced garlic

1 t soy sauce

Melt all of sauce ingredients together and pour over bean clusters. Cover and refrigerate

overnight or for at least 4 hours. Bake at 350 degrees for 30-40 minutes.

Broccoli Salad

1-2 stalks broccoli (chop into chunks)

½-1 c chopped onion

Salt and pepper to taste

5-10 pieces of bacon (fried crispy and crumbled)

1 c peanuts

1 c raisins

Mix together, add dressing, and serve.

Dressing:

1 c mayonase

1-3 t vinegar (white or apple cider)

1-3 t sugar or 3-6 packets artificial sweetener

Pour over broccoli mixture when ready to serve.

Hot Rolls

For 5 pounds of dough:

Put in bowl first and let it begin to work for about 10-12 minutes.

½ c yeast

1 ½ qt water at 90 degrees

1 ½ c sugar

¾ lb shortening

Add:

1 ½ c powdered milk

5 lb flour

1 ½ T salt

Mix with bread hook 8 minutes. Roll out half of dough on a floured surface to ½ inch

thick. Cover with melted butter and cinnamon sugar mix. Roll up jelly roll style. Cut into

1 inch slices. Place on cookie sheet. Set in warm place to rise. When doubled (at 2 hours)

cook in a 350 degree oven for 12-15 minutes or until golden brown. Cool for 5 minutes.

Glaze:

2 lb powdered sugar

½ c melted butter

2 T vanilla

½- ¾ c warm water

Mix well. Brush glaze over cinnamon rolls.

Coleslaw

Dressing:

Mix this first and put in refrigerator for about 1 hour before mixing into slaw mixture.

½ c oil

½ c sugar

1/3 c apple cider vinegar

Packet of dry seasoning inside of Roman chicken noodles

1 ½ lb of shredded cheese

4 finely chopped green onions

1 pkg roman chicken noodles broken into pieces

1 small pkg slivered almonds toasted.

Mix together in large bowl. Mix the dressing into the slaw just before serving.

French Fried Potato Chips

Potatoes

Cooking Oil

Lawry

ˇs

ˇ Salt

Ranch Dressing

Ketchup

Waffle Cut potatoes, and deep fry at 300 degrees for 3 minutes. Drain on paper towels.

Sprinkle with Lawry

ˇs salt. Enjoy with your favorite dip.

The Cheeziest Potatoes

¼ c butter

¼ c flour

Dash of pepper

2 t salt

2 ½ c milk

1 ½ c shredded velveeta cheese

6 peeled, sliced potatoes

Melt butter in sauce pan. Stir in flour, salt, and pepper until smooth. Stir in milk, and

cook until slightly thick. Add cheese, stir until smooth and melted. Put potatoes in a

greased 9x13x2 baking dish. Pour sauce over potatoes and bake uncovered at 350 degrees

until potatoes are tender

Double Baked Potatoes

Homemade or instant bashed potatoes

Bacon bits

Butter

Pepper

Sour cream

Cheese

Garlic

Put in hot baking dish and heat at 350 degrees until

Quick Salad

8 oz cream cheese

¾ cup sugar

1 lg can crushed pineapple, drained

10 oz frozen strawberries, thawed

3-4 sliced bananas

2 cups cool whip

Cream first two ingredients together. Add next four ingredients into cream cheese

mixture. Fold in cool whip, and top with nuts. Freeze overnight, Thaw a little, and serve.

Stuffed Jalapeno Peppers

18 jalapeno peppers (2 1/2-3 inch in length, cut in half lengthwise

1 ? garlic clove, pressed

1 package (8 ounces) fat-free cream cheese, softened

1 cup (4 oz) reduced fat shredded sharp cheese

¼ cup light mayonnaise

½ teaspoon dried oregano leaves

2 egg whites

1 tablespoon skim milk

3 cups corn flake cereal, crushed

Salsa (optional)

Preheat oven to 350 degrees. Cut each pepper in half lengthwise. Remove seeds and

membranes. Press garlic. Add cream cheese, cheddar cheese, mayonnaise, and oregano,

mixing well. Fit Easy accent recorater with open star tip and fill with cream cheese

mixture. Pipe about 1 tablespoon mixture into each pepper half to fill. Highly wisk egg

whites and milk together using 10 ˛ whisk. Finely crush corn flakes in sealed plastic bag

using pizza roller. Dip each pepper half into egg mixture, then into corn flake crumbs to

coat. Place pepper halves, filled side up, on 13 ˛ stone. Spray peppers with vegetable oil.

Bake 30 minutes or until peppers are tender.

2009 Late Night Snack

Chex Mix

1 box crispix

½ box wheat chex

½ jar dry roasted peanuts

1 box cheezits

1/3 box plain cheerios

12 oz canola oil

3 T worchestershire sauce

2 ½ -3 t Tabasco

3T garlic powder

3T lawry

ˇs seasoned salt

Mix all dry ingredients in roasting pan. Mix oil and seasonings together and pour over

dry ingredients stirring constantly. Bake at 225 degrees for 1 ½ hours, stirring every 15

minutes. Turn out on paper towels to cool.

Creek Balls

Crush 1 box oreos. Mix in 1 8 oz block of cream cheese and refrigerate for 1 hour. Mold

into balls. Dip in 20 oz melted white almond bark.

Salsa

2 serrano peppers

8 jalapeno peppers

1 large strong white onion

1 bunch of cilantro

Juice from 3 ½ lemons

2 8 oz can diced tomatoes

1 28 oz can crushed tomatoes

4 ½ oz jar minced garlic

2t salt

Combine in a food processor and mince.

Winning Bean Dip

2 cans refried beans

8 oz cream cheese

1 small can diced green chilies

½ c shredded cheddar cheese

Mix together and heat.

Homemade Salsa with a Twist

5 diced onions

1 c qualepenos (seeded and diced)

4 c bell peppers mixed colors (seeded, diced, or pureed)

1T sugar

1T salt

1 ½ T cayenne pepper seasoning

3 small cans tomato sauce

1 large pablano pepper (seeded, diced, or pureed)

6 annehein peppers (seeded, diced, or pureed)

7-8 chili peppers (seeded, diced, or pureed)

2 habernero peppers (seeded, diced, or pureed)

2 lemons (peeled, seeded, and pureed)

2T lemon juice

IMPORTANT NOTE: You must wear cooking gloves as not to get hands blistered from

peppers.

Place all ingredients in large stove top cooking pot; bring to hard boil over medium-high

heat stirring continuously until it thickens. Reduce heat and boil for 30 minutes.

Meanwhile, prepare jars and lids by placing a rack to the bottom of a water canner,

carefully place your jars inside and pour water over them. Heat the water but do not boil

it. Be sure water covers the jars and covers them; keep jars hot until you are ready to use

them. In a small sauce pan, place the flats (lids) for use as well. Working with one jar at a

time, carefully fill jars with funnel until half inch headspace is left. Remove air drops,

place flat on, then ring be sure to close tightly but do not break jar. Place jar in canning

pour water over until covered like before. Then gradually heat the water until boiling.

Once boiling starts, set timer for five minutes; carefully remove with jar lifter and place

on dry towel laid out on counter or table. Cool and store.

Yippe!! Dipee!!

Cream together:

2 tubs caramel apple dip

2 8 oz pkg cream cheese

Stir in:

1 16 oz mini chocolate chips

1 8oz finely chopped pecans

Refrigerate until ready to serve. Serve with fresh fruit slices of graham crackers.

Dawn

ˇs Salsa

6 large Roma Tomatoes chopped

½ large onion chopped

¼ c bell pepper chopped

2 jalepeno pepper seeded and chopped

Juice of 1 lime

1 t salt

1 t garlic salt

½ t cumin

½ t mrs. Dash

2 T cilantro

1 T seasoned salt

Mix all together; let stand in fridge for a few hours.

Peanut Butter Cornflake Cookies

1 c sugar

2 ¼ peanut butter or dark chocolate peanut butter

4 c cornflakes

1 c light corn syrup

In a large pot combine sugar and corn syrup over low heat and stir until dissolved.

Remove from heat and stir in peanut butter. Stir in cornflakes and drop by spoonfuls onto

was paper or cookie sheet and cool. Makes 2-2 ½ dozen.

Cinnamon Chips

Flour tortillas

Cinnamon

Sugar

Hot fudge sauce

Cut flour tortillas into eighths and fry. Place in a bowl of cinnamon and sugar and shake

to cover. Drizzle with hot fudge sauce and serve with vanilla ice cream.

Rocky Road Cookie Bars

Chocolate chip cookie

1 c butter

¾ c firmly packed brown sugar

¼ c granulated sugar

1 t vanilla

1 large egg

½ t baking soda

2 c flour

1 pkg chocolate chips

Chocolate frosting:

2/3 c cocoa

1 stick butter

1 t vanilla

V3 c milk

Cream together butter and both sugars, add in eggs, vanilla, soda and beat. Stir in flour

and then chocolate chips. Spread in a 9x13 baking dish and bake at 375 degrees for 10-15

minutes. Top with 1 bag of small marshmallows and drizzle with chocolate frosting.

Cinnamon Rolls

1 pkg dry yeast

3 T sugar

1 c warm water

2 T oil

1 egg

1 stick butter

1 t salt

3 ½ c flour

1 T cinnamon mixed with ¾ c sugar

Glaze topping:

1 c powdered yeast

Can milk to thin

Dissolve yeast in warm water. Add sugar, salt, oil and beaten egg. Add flour and mix. Put

in large lightly greased bowl. Let rise until doubled. Melt butter. Roll out dough on

lightly floured board. Brush on melted butter and sprinkle with /12 sugar and cinnamon.

Rollup and cut with sharp knife. Place on greased pans. Let rise until doubled. Bake at

325 degrees until light brown. Ice with glaze and serve warm.

Breakfast Bubble Bread

24 frozen dinner rolls

1 c packed brown sugar

1 small pkg butterscotch pudding mix

¼ c sugar

1 t cinnamon

½ c chopped pecans

½ c melted butter

Arrange frozen rolls in bundt pan. Sprinkle with mixture of brown sugar and dry pudding

mix. Sprinkle with mixture of sugar and cinnamon. Top with pecans. Pour melted butter

over all. Let rise uncovered overnight. Bake 350 degrees until golden brown. Let stand in

pan for 10 minutes.

Strawberry tornado

1 box german chocolate cake mix

1 stick of butter

1 8 oz cream cheese room temperature

1 box powdered sugar

1 pint of strawberries

32 oz of whipped cream

Mix cake as box directions. Place in greased pan. Mix butter and cream cheese until

creamy. Add powdered sugar, place mix on top of cake mix. Bake at 350 degrees for 30-

40 minutes.

Taffy dip

¾ c brown sugar

¼ c sugar

8 oz cream cheese softened

2 T vanilla

Blend well. Chill if desired

Crumbly apple cobbler

4 c peeled and sliced apples

1 c sugar

2 t cinnamon

¼ c flour

Combine apples, sugar, cinnamon, and flour and place in a 9 ˛ pie plate or 8 ˛ square pan.

Crumb topping:

½ c butter softened

¾ c sugar

¾ c flour

Combine in blender or by hand until it becomes crumbs. Spread over top of apples. Bake

at 350 degrees for 1 hour until done and lightly browned. Serve with ice cream or cool

whip if desired.

Deer Jerky

1 lb ground deer meat

1 T salt

1 t pepper

1 t paprika

½ t crushed red pepper flakes

Mix all ingredients thoroughly. Use ˝jerky work ˛ to make strips. Dry for 5 hours in a

dehydrator.

Berry Christian Crunch

1 super size bag captain crunch cereal

2 pkg almond bark (white)

Melt almond bark as directed on package. Pour cereal into melted chocolate and toss until

well coated. Drop by spoonfuls onto wax paper. Let firm up before serving. Yields 5

dozen.

Spidey Nighty Bars

4 c cheerios

2 c rice krispies

2 c dry roasted peanuts

2 c plain m&ms

4 T butter

1 ½ pkg marshmallows

1 c peanut butter

Stir cheerios, rice krispies, peanuts, and m&ms. Cook butter, marshmallows, and peanut

butter on low heat until melted. Mix cereal mixture with butter mixture. Spread in lightly

greased 9x13 ˛ pan.

Brownie Goody Bars

6 betty crocker brownie mix

6 cans betty crocker whipped frosting, vanilla

4 ½ c pecans, chopped

18 c rice krispies

6 c peanut butter, creamy (can substitute with marshmallow cream)

6 pkg chocolate chips

Bake brownies according to instructions (line pan with foil for easier cutting). Let cool

completely. Frost brownies and sprinkle with pecans. Refrigerate while making cereal

mixture. Melt peanut butter and chocolate chips over low heat. Pour over cereal in large

bowl and evenly coat. Spread over frosted brownies. Keep cool until serving.

Breakfast Casserole

4-6 leftover baked potatoes (cubed)

1 dozen eggs scrambled

Cooked sausage crumbled

Cooked bacon crumbled

Shredded cheese

Salt and pepper to taste

In 9x13 pan layer potatoes, salt and pepper to taste. Layer in sausage, bacon, and top with

cheese. Bake at 350 degrees until cheese is melted.

Strawberry-Banana Sundae Pizza

1 pkg refrigerated sugar cookie dough

1 pkg cream cheese softened

1 container frozen whipped topping thawed

2 bars milk chocolate candy

2 medium bananas sliced

1 can pineapple tidbits, drained

½ c strawberry ice cream topping

Preheat oven to 350 degrees. Lightly sprinkle pan with flour. Shape cookie dough into a

ball in center of pan. Using lightly floured roller, roll out dough to a 14 inch circle, about

¼ inch thick. Bake 16-18 minutes or until lightly golden brown. Cool 10 minutes.

Carefully loosen cookies from pan and cool completely. In bowl, microwave cream

cheese on high 30 seconds or until softened; whisk until smooth. Add whipped topping;

whisk until smooth (mixture will thicken). Spread cream cheese mixture over cookie to

within ½ inch of edge. Coarsely chop chocolate bars. Sprinkle chocolate over pizza.

Arrange bananas and pineapples over pizza. Spoon strawberry topping evenly over fruit.

Kansas Redneck Cinnamon Popcorn

Microwave popcorn

Hot tamales

Make popcorn per box instructions. Mix in candy. Instruct redneck eaters to eat together

for maximum taste.

Fruit Dip

1 lg bottle marshmallow cream

1 8oz package cream cheese

Set cream cheese out to soften, and use hand mixer to blend. Let sit in fridge until chilled,

serve with any fruit.

Spicy Pretzels

2 pkgs Hidden Valley Ranch dressing mix

2 tsp red pepper

1 T Garlic Salt

1 T Lemon pepper

1 ½ cups oil

Mix ingredients and pour over 2 lbs of small pretzels. Mix thouroughly. Pour spicy

pretzels on wax paper and allow to dry

Crispix Bars

1 box of crispix cereal

5 snickers bars

1 stick of butter

1 large bag of mini-marshmallows

1 c mini chocolate chips

Melt butter and three snickers bars. When melted start adding marshmallows a little at a

time. When that is al mixed, start adding cereal a little at a time. When all mixed add the

other two snickers bars (cut into bite size) and one cup of chocolate chips. Pour mixture

into a 9x13 pan (greased) and wait about 30 minutes to cut into squares.

Cheesy Pizza Monster

1-3 section yeast

2 c warm water

1 c milk

1/3 c sugar

1 ½ t salt

9-10 c flour

Using a big steel of plastic bowl prepare the starter. Place yeast in bowl. In separate pan,

heat water and milk until warm. Add sugar and salt to water/milk mixture. Stir to

dissolve; then add to bowl with yeast and mix. While stirring gradually add in 2 cups of

flour. Allow starter to rest 5-10 minutes gradually add 4 cups of flour to starter until

dough begins to pull away from bowl. Knead into a ball. Add flour as needed to form

ball. Cover and let rise until double in size. 30 minutes-2 hours. Punch down; lay on

floured surface knead out spray ½ sheet pan lightly with pam. Should be thicken than

pizza dough. Apply pizza sauce with seasonings. Top with cheese. Bake at 350 degrees

for 25 minutes until done.

Easy Pizza Crust

For each 16 ˛ pizza:

1 pkg rapid rise yeast

1 t white sugar

1 c warm water

2 ½ c bread flour

2 T olive oil

1 t salt

Pre heat oven to 450 degrees. Dissolve yeast in water with sugar. Let stand until creamy

about 10 minutes. Measure flour and salt into a bowl. Make a well in the center of flour.

Pour yeast mix in along with oil. Mix until smooth. Turn out and knead for 3-4 minutes.

Form a smooth ball. Coat in cooking oil and let rest for 5 minutes. Transfer crust to pizza

pan coated with cooking spray and dusted with corn meal. Press to edge from center out.

Prebake at 450 degrees for 10 minutes or top and bake 15-20 minutes.

Toppings:

White Alfredo Florentine:

½ c easy alfredo sauce

Parmesan

Dust with garlic powder

Spinach

Mushroom slices

1 lb mozzarella

Veggie:

½ c ragu pasta sauce

1 t oregano

½ c parmesan

1 lb mozzarella

Bel pepper

Onion

Olives

Broccoli

Tomato

Mushrooms

Ham:

½ c ragu pasta sauce

1 t oregano

½ c parmesan

1 lb mozzarella

ham

2009 Desserts

Bartlesville Butterfinger Cake

6 Devil

ˇs food cake mixes

6 cans sweetened condensed milk

6 jars caramel ice cream topping

18 butterfinger candy bars

3 large 16 oz with 3 small 8 oz tubs cool whip

Prepare cake mixes according to directions. Bake 2 mixes in 3 ˛ counter pans. Poke holes

with end of wooden spoon in cake while warm. For each counter pan pour 2 cans of milk

into holes. Then pour 2 jars of caramel ice cream topping (remove lid and microwave to

soften). Crumble 5 butterfingers over top of cake. Frost cake with 1 large and 1 small

container of cool whip; garnish with 1 candy bar. Refrigerate overnight.

Chocolate Heath Cake

1 chocolate cake mix

1 can sweetened condensed milk

1 jar caramel sundae topping

1 large cool whip

1 bag Heath chips

Bake cake as directed on box. While still hot, use a straw or wooden spoon and poke

holes all around the cake. Pour condensed milk and caramel all over it. Let completely

cool. Cover with cool whip. Sprinkle with a whole bag of heath chips on top. Refrigerate

until ready to serve.

Choco-Peanut Butter Dream

2 small boxes chocolate instant pudding

3 ½ c cold milk

1 8 oz pkg cream cheese softened

1 c creamy peanut butter

2 c powdered sugar

4 c heavy whipping cream

Crushed peanuts (optional)

Chocolate syrup (optional)

3 graham cracker crusts

Prepare pudding as directed for pie on box. Put equal amounts into crust and chill.

Combine cream cheese, peanut butter, powdered sugar and whipping cream. Beat

together until smooth. Top pudding mixture and chill until firm. Serve topped with

crushed peanuts and chocolate syrup. Makes 3 dishes.

Banana Split Cake

Yellow cake mix

Strawberries

Bananas

Chocolate cake mix

Cool whip

Chocolate syrup

Cherries

Almonds

Mix yellow cake mix according to instructions adding 3 mashed bananas. Bake according

to instructions. Mix chocolate cake mix and bake according to instructions. Cool. Spread

a layer of cool whip or whipped topping on top of the chocolate cake. Top with sliced

strawberries. Flip yellow/banana cake on top of chocolate cake; frost with whipped

topping. Sprinkle almonds and top with cherries. Drizzle with chocolate syrup.

Blissful Bars

Preheat ovens to 350 degrees and grease two 9x13 pans. Prepare a family size box of

brownie mix 4 packages according to directions substituting 2 cups of applesauce for the

oil. Pour into pans. Mix the following and marble the brownie mix before baking.

Cream together:

3 8 oz pkg cream cheese

2 c sugar

2T vanilla

3 eggs

After marbling the brownie mixture with the cream cheese mixture, sprinkle on the

following: 1 large bag of mini chocolate chips and 1 16 oz bag chopped pecans. Bake for

30-35 minutes or until center does not jiggle.

Ooey Gooey Chocolate Cake

1 pkg chocolate cake mix

1 pt sour cream

1 pkg instant chocolate pudding

1 small bag chocolate chips

¾ c oil

4 eggs

1 c water

Spray crock pot with pam. Mix all ingredients then pour into crock pot. Cook on low for

6-9 hours. Serve with ice cream.

Banana Pudding

1/3 c flour

¾ c sugar

¼ t salt

2 c rich milk

3 egg yolks beaten

1 ½ t vanilla

4 bananas

Vanilla wafers

Mix flour, sugar, and salt. Mix eggs and milk, add to dry mixture. Cook over medium

heat until thick and smooth. Cool until warm. Add vanilla. Layer vanilla wafers, bananas,

and pudding ending with pudding. Crush some vanilla wafers finely and sprinkle over

pudding.

Peach Cobbler

2 readymade pie crusts

5-6 c of sliced peaches

¾ c sugar

1 T flour

¼ c cinnamon

2 T butter

Lay pie crusts on bottom of pan. Mix peaches, sugar, flour, and cinnamon together and

pour over pie crusts. Put pieces of butter on top of peaches. Lay second pie crust on top.

Spread with butter and sprinkle with cinnamon and sugar. Bake at 350 degrees for 30-40

minutes.

Banana Fluff Pudding

2 small boxes instant vanilla pudding

2 c cold milk

1 small can eagle brand

1 small cool whip

3 bananas

Vanilla wafer cookies

Mix together pudding, milk, and eagle brand. Set aside for 5 minutes. Fold in cool whip.

Add bananas. Layer in pan cookies and pudding. Top with cool whip.

Sundae Cake

Yellow cake mix

Quart of vanilla ice cream

Bananas

Maraschino cherries

Prepare yellow cake as directed and place in freezer overnight. Ice top of cake with quart

of vanilla ice cream. Place in freezer until frozen solid. When ready to serve, slice

bananas on top of ice cream. Place maraschino cherries on top of bananas. Drizzle with

chocolate and pineapple topping (or any topping you desire). Serve immediately.

Apple Dumplings

1 stick margarine

1 ¼ c sugar

1 t cinnamon

4 granny smith apples

Crescent rolls

1 can Mountain dew

In a sauce pan melt margarine, sugar, and cinnamon. Core and peel apples. Roll each

quarter apple in a crescent roll; place in a greased cake pan. Top with butter mixture then

pour 1 can of mountain dew around the sides. Bake at 350 degrees for 45 minutes until

golden brown.

Peanut Butter Cream Pie

Bake 2 pie shells or use graham cracker crusts.

8 oz cream cheese softened

2 c powdered sugar

Cool whip

Blend until fluffy with mixer. Add 1 ½ cups crunchy peanut butter. Mix with the above.

Add 16 oz cool whip. Pour into shells and chill.

Chocolate Icebox Pie

1 graham cracker crust

½ c hot fudge dessert topping

1 8 oz tub cool whip

1 ¼ c milk

1 pkg instant chocolate pudding mix

1 pkg instant vanilla pudding mix

Remove 2 T fudge topping. Spoon remaining onto crust, spread, and add half of cool

whip. Freeze for 10 minutes. Beat which whisk milk and both pudding mixes. Stir in

remaining cool whip and put in crust. Freeze for 4 hours. Top with remaining fudge

topping.

Sopapilla Cheesecake

1 ½ c sugar

2 t vanilla

1 t cinnamon

2 cans crescent rolls

2 pkg cream cheese

1 stick butter

In a 9x13 pan spread out 1 can of crescent rolls on the bottom. Mix cream cheese, 1 cup

sugar, and vanilla. Spread cream cheese mixture onto crescent rolls. Cover mixture with

second can of crescent rolls. Heat butter, ½ cup sugar, cinnamon, and vanilla to a boil.

Pour butter mixture onto top of crescent rolls. Bake at 350 degrees for 30 minutes or until

golden brown.

Cherry Soda Cobbler

2 cans sugar free cheeries

2 boxes cake mix

1 stick butter

1 can pepsi

Put 1 box cake mix (dry) on bottom of cake pan. Pour 2 cans of cherries on top of cake

mix top with second box cake mix over the top. Pour 1 can of soda on top and bake at

350 degrees until done.

Heath Bar Cake

1 box German Chocolate cake mix

1 jar smuckers caramel ice cream topping

1 can sweetened condensed milk

1 tub cool whip

Heath bars

Mix cake mix and bake according to package directions. While still hot, punch holes with

meat fork. Pour over hot cake the sweetened condensed milk and caramel topping. Let

cake cool. Spread with cool whip and sprinkle heath bars over all. Refrigerate until ready

to serve.

Chocolate Éclair Cake

1 box graham crackers

2 small boxes French vanilla pudding mix

4 c milk

1 12 oz tub of French vanilla cool whip

1 tub chocolate fudge icing

Mix pudding and milk together. Fold in cool whip. In a 9x13 pan layer bottom of pan

with graham crackers. And half of pudding mixture. Add another layer of graham

crackers, add rest of pudding mixture. Add another layer of graham crackers. Put

chocolate fudge icing tub in microwave to melt. Pour over cake and spread. Refrigerate

overnight.

Black Forest Cake

1 devil

ˇs food cake mix

1 can cherry pie filling

1 T almond flavoring

2 T vanilla

8 oz whipped topping

1 pkg French vanilla instand pudding

Chocolate sprinkles

Maraschino cherries

Bake cake according to directions in 9x13 pan. Mix pie filling and almond flavor. While

cake is still warm, poke top with fork and spread cherry pie filling over cake. While cake

cools, mix pudding and vanilla flavoring. Fold in whipped topping. Spread mixture over

cake, covering cherry pie filling. Decorate with chocolate sprinkles and maraschino

cherries. Cover and refrigerate.

Cherry-Chip Limeade Cake

1 cherry chip cake mix

½ c water

1/3 c oil

3 eggs

½ can frozen limeade concentrate, thawed

Mix and bake as directed, adding additional time as needed.

Buttercream frosting:

2 sticks butter at room temperature

5 c confectioners sugar sifted

¼- ½ c seven up

1 T lime concentrate

Place butter in large mixing bowl. Blend until light and fluffy. Add sugar, seven up, and

lime concentrate. Blend with mixture until sugar is incorporated for 1 minute. If too stiff,

add more seven up about 1 T at a time.

Best Ever Chocolate Layer Cake

2 pkg semi sweet baking chocolate

2 pkg chocolate cake mix

2 pkg chocolate instant pudding and pie filling

8 eggs

2 c sour cream

1 c oil

1 c water

2 8 oz tubs of frozen whipped topping

1 ½ t almond extract

1 pkg sliced almonds

Preheat oven to 350 degrees. Spray 3 12 inch cake pans with cooking spray. Chop 4 of

the chocolate squares and set aside. Beat cake mix, eggs, sour cream, 1 t of almond

extract, oil, and water in a large mixing bowl on low speed until moistened. Beat on

medium speed for 2 minutes. Stir in chopped chocolate. Spoon mixture equally into

prepared pans. Bake 35-40 minutes or until wooden toothpick inserted in centers comes

out clean. Cool in pans on wire racks for 10 minutes. Loosen cakes from sides of pans

and invert onto racks, gently remove pans and cool cakes completely.

Place frozen whipped topping and remaining chocolate squares and remaining /12 t

almond extract into microwavable bowl. Microwave on high for 1 ½ minutes or until

chocolate is completely melted and mixture is smooth, stirring after 1 minute. Let stand

15 minute to thicken. Place 1 layer on serving plate, spread small amount of frosting on

layer, top with second layer and repeat. Spread top and sides of cake with remaining

frosting, garnish with sliced almonds.

Orange Brownies

1 ½ c flour

2 c granulated sugar

1 t salt

1 c butter, softened

4 eggs

2 t pure orange extract

1 t orange zest

Pre heat oven to 350 degrees. Grease a 9x13 pan. Stir together flour, sugar, and salt. Add

butter, eggs, orange extract, and orange zest. Beat until well blended. Bake for 30

minutes or until light and golden brown. Allow to cool and pierce with a fork. Spread

frosting.

Orange cheese frosting:

1 8 oz pkg cream cheese

4 T butter

1 lb powdered sugar

2 T orange zest

2 T orange juice

Whip butter and cream cheese together. Add powdered sugar gradually until all

combined and smooth. Beat in orange zest and juice. Spread over brownies.

Chocolate Pie

Double pie crust:

2 c flour

1 t salt

2/3 c plus 2 T shortening

6 T ice cold water

Cut shortening into flour and salt; add water until dough cleans sides of bowl. Roll out on

floured counter and put into cake pan. Cook at 475 degrees until lightly browned.

Filling:

3 c sugar

2/3 c corn starch

2/3 c cocoa

2 dashes of salt

Combine in saucepan 3 c water a little at a time until cocoa and sugar is dissolved. Bring

to large bubble boil. Boil for 1 minute. Stir mixture large spoon at a time in to a bowl

with 3 beaten egg yolks. Beat, add more mixture, beat, until half is in egg mixture, return

to pan, stir, put back on stove. Bring back to a boil. Boil for 1 minute. Remove from heat.

Add 5 tablespoons of butter and 2 tablespoons of vanilla. Stir until well mixed. Pur into

pan with crust.

Topping:

1 pint whipping cream

Whip until starts to stiffen. Add 2 teaspoons vanilla and 1 cup of sugar. Beat then cover

top of pie filling.

Oreo mint truffles

1 pkg chocolate sandwich cookies

8 oz cream cheese softened

16 oz chocolate candy coating

½ c chopped andes mints

Crush cookies to fine crumbs in food processor. Add cream cheese; mix until well

blended. Stir in mint pieces. Roll cookie mixture into 1 inch diameter balls. Chill until

firm. Dip the balls in chocolate and place on wax covered baking sheet. Refrigerate until

serving.

Strawberry Jello Shortcake

1 white cake mix

1 tub of cool whip

1 ½ box strawberry jello

2 c sliced strawberries

Lightly pam bottom of cake pan, baking cake as directions. Let cool completely. Using a

table fork, pierce holes all over cake. Mix jello as per directions and pour evenly over

cake, allowing jello to soak into cake. Cover tightly with foil and refrigerate for 3-5

hours. Top with cool whip topping and garnish with strawberries.

Cream filled chocolate cupcakes

1 pkg devil

ˇs food cake mix

2 t hot water

¼ t salt

1 jar marshmallow cream

½ c shortening

1/3 c confectioner ˇs sugar

½ t vanilla extract

Ganache frosting:

1 c semisweet chocolate chips

¾ c heavy whipping cream

Decorator frosting:

2 c confection ˇs sugar

2-3 T milk

Prepare and cook cupcakes according to package directions. Cool 5 minutes and remove

to wire rack to cool completely. For filling, in a small bowl, combine water and salt until

salt is dissolved. Cool. In a small bowl, beat the marshmallow cream, shortening,

confectioner ˇs sugar and vanilla until light and fluffy; add the salt mixture. Cut a small

hole in the corner of a plastic bag; insert round pastry tip. Fill the bag, with cream filling.

Push the tip halfway into cupcake and fill each one with a small amount of filling. In a

heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip

cupcake tops into frosting; chill for 20 minutes. Beat confectioner ˇs sugar and milk for

decorator frosting. Put into plastic bag and cut a small hole in the corner. Pip on top of

cupcakes for the swirl design. Store in refrigerator. Yields 24 cupcakes.

Three Layer Brownie

6 lbs of pioneer brownie mix

3 c smooth peanut butter

8 c powdered sugar

¾ c milk

24 oz semi sweet chocolate chips

Chopped nuts (optional)

18x28 pan

Prepare brownie mix according to package. Bake. Allow brownies to cool. Mix peanut

butter, powdered sugar, and milk with mixer. Melt butter and chocolate chips in

microwave. Spread peanut butter mixture over cooled brownies (before melting

chocolate). Spread melted butter and chocolate chips mixture on top. Top with nuts.

Dirt Cake

3 c milk

2 small vanilla pudding

1 t vanilla

1 8 oz cream cheese

½ c butter

1 c powdered sugar

Mix together milk, vanilla pudding, and vanilla and let stand to thicken. Mix cream

cheese, butter, and powdered sugar together. Fold in 8 oz cool whip. Add first mixture to

second mixture. Line 9x13 in pan with half bag of crushed oreos. Layer with pudding

mixture. Top with half bag crushed oreos.

Sopapilla Cheesecake

8 cans crescent rolls

8 8 oz cream cheese

6 c sugar

4 t vanilla

2 c butter melted

Topping:

2 c sugar

4 t cinnamon

Put two packages of rolls in the bottom of a large pan. Cream sugar, vanilla, and cream

cheese together. Put this over the first layer of rolls. Cover that with the second layer of

rolls (2 cans). Pour the melted butter over the top. Mix the topping sugar and cinnamon

together and sprinkle over top. Bake at 350 degrees for 30 minutes.

Chocolate cherry mud cake

1 c sugar

1/8 t salt

3-4 T cocoa

1 c water

2 c flour

1 ½ t baking soda

1 c mayonnaise

2 t vanilla

1 can cherry pie filling

1 stick butter

Powdered sugar to dust

Melt butter on stove. Pour cherry filling into pan. Mix all other ingredients. Pour over

cherry filling then pour melted batter over that. Bake at 350 degrees for 35 minutes.

Falls creek pineapple cake

Cake:

6 yellow cake mixes

6 c water

3 c melted butter

18 eggs

Glaze:

1 lb brown sugar

1 lb butter

4 cans pineapple rings

Cake

Whisk all ingredients together. Pour into 4 13x9 metal pans sprayed with pam. Bake at

350 degrees until golden brown.

Glaze

Melt together brown sugar, butter, and pineapple juice (should be thick). Soak pineapple

rings in the glaze for a few minutes. Place pineapple rings neatly on top of cake. Poke

holes in warm cake and drizzle entire mixture over cake.

Butterfinger Blizzard

1 8 oz cool whip

1 4 oz cream cheese

4 2 oz butterfinger candy bars-crushed

Vanilla wafers

Soften cream cheese and beat until smooth. Fold in cool whip. Fold in crushed

butterfinger. Place a vanilla wafer in the bottom of a cup and fill with batter. Top with

crushed butterfinger or chocolate curls. Refrigerate.

Carmel Delight

1 ½ c flour

1 ½ sticks butter

3 T sugar

layer:

1 8 oz pkg cream cheese softened

2 c powdered sugar

4 oz cool whip

layer:

1 6 oz pkg instant vanilla pudding

1 squirt bottle carmel ice cream topping

Grease 10x14 pan. Mix first 3 ingredients. Bake 20 minutes or until brown. Cool

completely. Mix together first layer and spread on crust. Mix together second layer and

spread on first. Cover with cool whip. Top with grated heath candy bars.

Strawberry Cake

1 box white cake mix

4 eggs

1 small box strawberry jello

10 oz carton frozen strawberries (use ½ c)

¼ c water

¼ c oil

Icing:

½ bag powdered sugar

½ c butter

Remaining strawberries

Preheat oven at 375 degrees. Mix all ingredients and beat thoroughly. Grease pan and

watch closely while baking approximately 40 minutes. Don

ˇt overbake!

Icing:

Microwave butter to soften. Mix powdered sugar with butter. Add strawberries a little at

a time. Don

ˇt use too much juice from strawberries. Spread icing over cake after it has

cooled.

Peach Cobbler

1 yellow cake mix

½ c butter

3 cans peaches

½ top pumpkin pie spice

1 c brown sugar

Drain peaches and then empty into pan. Blend cake mix and butter. Sprinkle pumpkin pie

spice and brown sugar over peaches, and then sprinkle cake mixture over peaches. Bake

at 350 degrees until golden brown.

Olivet Cookies

1 c stick margarine

1 c creamy peanut butter

1 c brown sugar

1 c white sugar

Mix together.

2 eggs

1 t vanilla

1 t baking soda

½ t salt

2 ½ c flour

Mix and chill for one hour. Form into balls around a bite size snickers bar. Bake at 350

degrees for 10-12 minutes.

Chocolate Explosion

1 pkg oreos crushed

1 pkg cream cheese softened

1 pkg chocolate almond bark

Combine oreos and cream cheese until pastey or doughey. Form 1 inch thick balls. Put on

wax paper and put in the freezer. Melt chocolate. Dip cold balls into chocolate and put on

wax paper.

No Bake Fudge Cookies

2 c sugar

½ c milk

½ c margarine

3 ½ T cocoa

¼ t salt

Mix above ingredients in a pan and stir as it comes to a boil. Boil for 2 minutes. Remove

from the heat and add ½ cups peanut butter, 3 t vanilla, 3 cups quick oats. Crop by

teaspoon onto wax paper.

Peach Cobbler

4 readymade piecrust

1 peck fresh peaches

1 ½ c sugar

3 T corn starch

½ c water

1 stick butter

Peel and chop peaches. Mix corn starch with water. Add to peaches. Stir in sugar. Put 2

pie crusts in bottom of 4 quart glass pan. Add peach mixture, butter, and chopped cover

with 2 pie crusts. Sprinkle sugar on top. Cook at 350 degrees for 45 minutes or golden

brown.

Brenda ˇs Chocolate Cake

4 c. sugar

1 c. cocoa

1 tsp. salt

2 c. buttermilk, (or white milk with 4 T. Vinegar)

4 cups flour

4 tsp baking spoda

2 cups vegetable oil

4 eggs

Mix all together, when mixed well, add 2 cups of hot water. Mixture will be thin. Spray

pans with Pam spray, and bake for approximately 40 minutes at 350 degrees in two 9X13

pans. Poke holes in cake before icing.

Jello Cake

1 box of white cake mix

1 sm pkg of strawberry jello

1 lg tub of whipped cream

Bake cake in a 9x13 ˛ pan according to instructions and cool. Poke holes in rows on the

cake, and pour the warm jello mix onto the cake and chill for 2 hours. Spread whipped

cream and store inn refrigerator.

Worms and Dirt

1 sand bucket with the shovel

12-15gummy worms

1 large tub of whipped cream

1 pkg of oreo cookes

1 lg package of chocolate pudding

Layer whipped cream (2 layers), and chocolate pudding (2 layers), layer crumbled oreos

(2 layers). Top with gummy worms amongst the crumbled oreos. Serve with a shovel.

Oreo Cheesecake

1 choco cookie crust

1 c sugar

1 tsp vanilla

4 squares of semisweet chocolate (softened at room temperature)

4 eggs

20 oreo cookies (quartered)

4 pkgs 8oz cream cheese

Mix sugar, vanilla, and cream cheese. Add chocolate, then add eggs. Take ½ of oreos.

Fold into batter. Pour in crust. Top with the rest of oreos, and bake at 30 minutes until set.

Peach Cobbler

1 gallon peaches

¼ of corn starch with water make paste

4 cups brown sugar

4 sticke of sugar

Dough: ( makes 10 cobblers)

4 quarts of flour

6 cups of Crisco

4 tablespoons lemon juice

2 tablespoons salt

Roll out dough on floured table, put bottom in the oven and brown.

Mix toppings together, put in brown flour. Roll crust out and cover peaches with crust

and baste with butter. Cook until brown at 350 degrees

Chocolate Zucchini Cake

½ cup margarine

½ cup oil

1 ¾ cups sugar

2 eggs

2 tsp. vanilla

½ cup sour milk

2 ½ cups flour

½ tsp baking powder

1 tsp. baking soda

4 T cocoa

½ tsp cinnamon

2 cups shredded zucchini

1 cup chocolate chips

1 cup chopped pecans (optional)

Preheat oven to 350 degrees. Grease and flour Bundt pan. Cream margarine, oil, sugar,

eggs, vanilla, and sour milk together. Beat well. Mix in flour, baking powder, baking

soda, cocoa, and cinnamon. Add zucchini and mix well. Pour in Bundt pan. Sprinkle with

chocolate chips and chopped nuts. Bake at 350 degrees for 45 to 50 minutes. When

cooled, it can be topped with chocolate glaze.

Glaze:

1 ½ sq unsweetened chocolate

2 T margarine

1 ½ c. powdered sugar

1 tsp vanilla

3 T Boiling water

Melt chocolate and margarine over low heat, stirring contantly. Remove from heat, stir in

powdered sugar and vanilla, until crumbly. Blend in boiling water. Then add enough

water (about 2 tsps. 1 tsp at a time to form a medium glaze our pouring consistency. Pour

quickly over top of cake.

Brownie Surprise Cupcakes

2 Boxes fudge brownie mix

1 Package of Snicker Bar Mini

ˇs and/or 1 package of mars bar minis

Use either homemade or store bought icing if desired

Place cupcake paper liners in each cup, spray with pam

Follow directions for the brownie mix, and Fill each cup at least ½ full with brownie mix

Take one snickers bar and push down into each up (Brownie mix should form over

candy) Follow all cooking directions on the box. Remove cupcakes and place on rack to

cool. Depending on your taste or event, use butter cream white icing.

Strawberry Dessert

1 angel food cake

1 large container frozen strawberries

1 large strawberry jello

2 containers cool whip

Stir jello into 1 cup boiling water, add frozen strawberries and stir until defrosted. Place

in fridge until soft set. Tear up angel food cake into pieces and put in bottom of 13x9 pan.

Pour semi set jello mix over top. Add cool whip to top of jellow mix and spread to cover.

Refrigerate until cold.

Easy Strawberry Fluff

Crust:

12 honey grahams finely crushed (about 2 c)

6 T margarine melted

¼ c sugar

Mix graham crumbs, margarine and sugar; press into bottom of 9x13 pan. Refrigerate

while preparing filling.

Filling:

4 6 oz low fat yogurt-strawberry

4 3 oz jello-strawberry

4 8 oz cool whip topping

Mix yogurt and jello until jelly is dissolved and well blended. (add no water) Fold in cool

whip and spoon over crust; cover and refrigerate 4 hours until firm. Prior to serving

garnish with strawberries. Store in refrigerator.

Pineapple Delight

2 c brown sugar

1 8 oz can sliced pineapple

½ c sweet butter

1 duncan hines pineapple cake mix

Maraschino cherries

Melt butter in 9x13 pan. Then add brown sugar and mix. Drain pineapple juice and set

aside for use in cake. Place pineapple slices on brown sugar with a maraschino cherry in

each slice. Mix cake according to directions, except ? use pineapple jice with water for

required liquid. Bake at 350 degrees for 43-48 minutes; let set 5 minutes; then invert on

flat surface.

Tiramisu

1 vanilla cake mix

1 1/3 c water

2 T vegetable oil

1 t pure vanilla

Cake:

Bake at 350 degrees in 2 9x13 pans for thin layers. Bake until golden brown. Alternate

method: bake in 9x13 for 30 minutes at 350 degrees and split into layers after cool.

Syrup:

2 c strong coffee

1 c maple syrup

1 t rum flavoring

Poke holes in cake with straw and pour syrup evenly over layers.

Topping:

1 ½ c sour cream

16 oz cream cheese

½ c maple syrup

32 oz whipped cream topping

Beat cream cheese until fluffy. Blend in maple syrup and sour cream until smooth. Fold

in whipped topping. Spread on syrup soaked cakes. Chill at least 15 minutes. Just before

serving dust with sifted cocoa.