Stuffed Cherry Pepper

put following in a food processor

hard provolone or parmesan cheese
prociotto from deli
salt and pepper
little bit of olive oil

stuff in pepper and bake 350 until hot

Swirl Sugar Cookies

3 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks soften butter
1/1/2 cups white sugar
2 eggs
2 tsp vanilla

bake 350 for 8 minutes

to make pinwheel swirl do the following

color half of the dough blue green or red

wrap up both doughs and refridgerate about 1 hour or even freeze

roll out dough on heavily floured surface and flour the dough heavily

lay out one roll over the other, can use water to wet bottom later so it sticks as you place top later

then cut the dough into a rectangle shape cutting off the uneven edges

roll the dough into a log and cover with round sprinkles

freeze or refridgerate until hard

cut into slices using floss, a knife will squish the dough

enjoy after baking with some yummy eggnog

Corn and Cheese Chowder

Ingredients:

• 4 Tablespoons butter (1/2 stick)
• 1/2 sweet onion, diced
• 3 slices bacon, diced
• 1 red bell pepper, diced
• 1 can corn, drained (Can also use creamed corn)
• 1/4 cup All-purpose flour
• 3 cups chicken broth (I used Swanson 100% natural, 99% fat free, no MSG, 14oz cans)
• 2 cups half-and-half
• 2 cups shredded Monterey Jack cheese
• 1/4 cup green onion, sliced
• Bread Bowls (1 per person)

Instructions

1. In large pot, melt butter over medium-high heat.
2. Cook onions for a few minutes, then add in bacon and diced bell peppers. Cook until soft. Add in corn and cook another couple minutes.
3. Sprinkle flour over mixture, and stir. Then add in broth and simmer for 3-4 minutes.
4. Reduce heat to low, then stir in half-and-half, and cover to thicken. Simmer about 15 minutes.
5. Stir in cheese and green onion (I saved a few to garnish).
6. Once cheese is melted, salt and pepper to taste.
7. Serve in bread bowls and enjoy!

Vanilla Yogurt

1 Gallon of milk
1 cup of plain yogurt

cook 1 gallon of yogurt on high in a crock pot for 3.5 hours.  Then let cool for 3 hours.  Then mix 1 cup of warm milk with plain yogurt and then add back to warm milk.  Wrap crockpot with a blanket or towel and let sit out for 8-12 hours.  Then refrigerate and enjoy!

Add vanilla and brown sugar to make it vanilla yogart.

Some people even add maple syrup or honey and fresh fruit!

Double Chocolate Chip Frappe

Zesty Italian Chicken, Veggies, and Potatoes

Fresh green beans chicken breasts thick or thin cut in half, 6 small red potatoes quartered. 

Throw in a 9x12 pan, sprinkle a whole packet of zesty Italian dressing mix over everything, drizzle with 1 stick melted 

butter. Bake at 350 for an hour covered with tin foil same whether chix is thin or thicker.

Cowboy Casserole

1 packet taco seasoning
2 lbs ground beef
1 celery stalk
1 onion
1 can tomato sauce
2 cups cheese shredded
2 cups frozen super sweet white corn
1 can black beans

1.5 cups flour
1 tsp baking powder
1/2 cup butter melted
1 cup whole milk

saute onion celery and beef and then drain
add taco seasoning, tomato sauce, corn and beans
place in big casserole dish
top with cheese

mix together topping...flour, baking powder, melted butter, and milk
top over casserole and bake 350 degrees for 40 minutes.

Garlic Crusted Chicken

chicken breasts
savory garlic herb soup mix
3/4 cup mayonaise
1/4 cup parm cheese
1/4 cup bread crumbs

mix soup mix mayo and parm cheese together and top raw chicken
top with bread crumbs and bake 400 degrees for 20 minutes or so.

Corn Beef Soup

Soften carrots and onion in 3 tbsp butter. Add 1/4 cup flour. Cook for a minute. Add 3 cups beef broth. Add 1 cup milk. Add corned beef. (U can add diced cooked potatoes if desired)  Added a few slices of swiss cheese Recipe by Kathryn Walker

Lemon Cream Scones

Ingredients

• 3 tbsp sugar
• zest and juice from 2 lemons
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold and cut into chunks
• 3/4 cup heavy cream, plus extra for brushing
• 1/4 cup sifted powdered sugar

Instructions

• 1
  Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper.
• 2
  In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
• 3
  Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
• 4
  Measure 1/4 cup of the lemon juice and pour into bowl, along with heavy cream. Mix until dough just comes together. It should be thick but still moist.
• 5
  Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
• 6
  Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
• 7
  While scones are cooling, combine 1/4 cup powdered sugar with remaining lemon juice to form a thick glaze. Drizzle or brush over tops of scones.

on sugar mountain http://onsugarmountain.com/

Jumbalaya

INGREDIENTS:

2 tablespoons peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces andouille sausage, sliced into rounds 1 pound boneless skinless chicken breasts, cut into 1 inch pieces 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon file powder 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth

DIRECTIONS:

1.	Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2.	In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.	Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Grandma's Crumb Coffee Cake

1 box pillsbury golden butter cake mix or yellow cake mix
4 eggs
1/4 cup softened butter plus 1 Tbs of oil
1 cup water
1 Tbs vanilla

mix and bake 350 for 20 minutes.  Make sure 1/2 sheet cake pan or jelly roll pan is greased and floured

Topping

4 cups flour
1 cup sugar
4 sticks soft soft butter
1/3 cup brown sugar
3 Tbs cinnamon
salt
3 Tbs vanilla

mix with your hands until crumbly but not floury.  spread with hands over entire cake.  will stick together a bit.  Bake for additional 20 minutes and let cool on cooling rack.  Top with powdered sugar!