Italian Ricotta Cheese cookies

2 sticks butter

2 cups sugar

3 eggs

1 lb ricotta cheese 2 8oz containers

3 tsp vanilla

1 tsp salt

1 tsp baking soda

4 cups sifted flour

cream butter and sugar

add 1 egg at a time

drop by tsp on lightly greased cookie sheet

bake 350 10-12 minutes or until lightly brown

for icing

2-3 tsp milk

1 cup confectionate sugar

add food coloring and extracts

red anise

yellow lemon

white vanilla

green almond

make icing thick!

recipe by Grandma Ronnie

Pecan Tassies

1/2 cup butter softened
1 3oz softened cream cheese
1 cup flour
1 egg
3/4 cup packed brown sugar
1 tbsp melted butter
2/3 cup coarsely chopped pecans

for pastry mix and beat 1/2 cup butter and cream cheese
stir in flour

press a rounded teaspoon of pastry evenly into the bottom and up the sides of a 24 ungreased muffin cups
for filling beat egg, sugar and melted butter.
stir in pecans
spoon a heaping tsp into pastry lined muffin cup
bake 325 for 25-30 minutes until pastry is golden brown and filling is puffed.

Candy Cane Cookies

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
Directions

Preheat oven to 350 degrees F (180 degrees C).
Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Recipe by allrecipes

Sugar Cookie Cutouts

2/3 cup butter softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups flour

make icing with confectionate sugar and milk

beat butter and add sugar, baking powder and salt.
beat in egg, milk and vanilla
beat in as much flour as possible
divide dough in half and chill 30 minutes
roll out on lightly floured surface and cut out with cookie cutters
add icing after baked!
bake 375 7-8 minutes

ps i usually bake 6 minutes

Santa Wisker Cookies

3/4 cup softened butter
3/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups flour
3/4 cup chopped candied cherries
1/3 cup choppped pecan or walnut
3/4 cup shredded coconut

beat butter and add sugar and beat until combined
beat in milk and vanilla until combined
beat in as much flour as you can
stir remaining flour.
stir in cherries and pecans or walnuts
divide dough in half. shape each half into an 8 inch long roll: roll in coconut
wrap in plastic and chill for 2-24 hours
cut rolls into 1/4 inch slices
place slices 1 inch apart on an ungreased cookies sheet
bake 375 for 10-12 minutes or until edges are golden

Chicken Pot Pie

Ingredients

• 2 cups diced peeled potatoes
• 1 3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup butter or margarine
• 1 cup all-purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1 1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 pastry for a 9 inch double crust pie

Directions

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2. Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3. Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months

Recipe by Karen Johnson allrecipes.com

Tristan Muffin....Spiced Bean Muffins

• 2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground allspice
• 1 teaspoons baking soda
• 1 cups sugar
• 1 cups applesauce
• 1 tablespoons vanilla extract
• 1 can beans pureed

1 can peas if you want...just add to bean before pureeing

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside and puree beans and stir into dry ingredients and add apple sauce just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Chicken and Cheese Enchillatas

1 cup montery jack cheese shredded or mixed shredded mexican cheese

routissouri chicken

2 tsp chili powder

1 cup salsa

1 jar alfredo sauce

tortillas

mix alfredo sauce, salsa and chili powder

pull chicken off bone from routissouri, get about 2 cups worth of chicken

mix 1 cup of salsa mix with chicken and cheese

put 1/4 of chicken mix in center of one large tortilla

do the same for 8-10 of them

pour rest of mix on enchillatas in pan

i uses a 9x12 size pan

bake 350 for 40 minutes!

Macaroni and Cheese with Bread Crumb Top

1 box elbow pasta

6 slices of bacon

1/2 can bread crumbs

1/1/2 sticks of butter

4 cups shred cheddar cheese or any other prefferance

1/2 block of velveeta cheese block

1/1/2 cup milk

cook pasta

melt velveeta cheese and milk

melt 1 stick of butter and coat over cooked noodles

mix noodles and cheese/milk mix

add 4 cups of shredded cheese

melt 2 table spoons butter

pour and mix with bread crumbs

top over macaroni and cheese

bake 350 30 minutes covered

then broil uncovered for 2 minutes

Slow Cooked Beef Stew

1 can cream of mushroom soup

1 pack onion soup mix

1 cup water

cubed beef chunk and cubed sirloin

2 cubed potatoes

bunch of baby carrots

put in crock pot and cook on low for 8 hours

Lemon Thyme Cornish Hens

Ingredients

• 6 (20-ounce) Cornish game hens
• 1 cup lemon juice
• 3/4 cup butter or margarine, melted
• 1/2 teaspoon paprika
• 1 1/2 teaspoons dried thyme, divided
• 1 1/4 teaspoons seasoned salt, divided
• 1 1/8 teaspoons garlic powder, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375 degrees F for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear

Oreo Fudge Brownies

Giradelli brownie box mix

cookie and cream icecream

hot fudge

chocolate chips

oreos

layer oreos on bottom of pan

mix icecream some hot fudge, chocolate chips and brownie mix oil and eggs together

pour over oreos

and bake according to the directions 350 33 minutes

or

or use giradelli brownie mix and add chocolate chips to batter

cover oreos at bottom of pan

pour batter over oreos

bake 350 for 25 minutes

Cheese Kugel Pudding

1 8oz pkg wide noodles

1 cup sour cream

1/2 lb cottage cheese or riccotta

1 large egg

1/4 c sugar

1/4 c rasins

cinnamon

1t butter

boils nooodles, drain and butter. Mix all other ingrediants

bake in greased pan at 350 for 1 hour

Chocolate Chip Squares

1/4 C margarine

1 c brown sugar

1 egg

1/2 tsp vanilla

1 c flour

1 tsp baking powder

1 6oz bag chocolate chips

melt butter add sugar egg vanilla and beat until smooth

mix dry ingrediants

add chocolate chips to dry ingrediants

grease a square pan and bake 350 30 minmutes

let harden, put on plate and cut

By Mrs. Gill

Parmesan Crusted Chicken

1 cup parm cheese

1/4 cup bread crumb

garlic powder

italian seasoning

chicken breasts

1/2 cup ranch dressing

mozz, parm, romano shred cheese mix

dip chicken in egg and bread crumb parm cheese mix

heat skillet with old and saute some minced garlic

add chicken until brown

add ranch dressing and shred cheese

bake 350 about 10 minutes until cheese is melted

Ham and Corn Chowder

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1-1/2 cups fat-free milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup cubed fully cooked ham
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 can (14-1/2 ounces) diced potatoes, drained
Sour cream, shredded cheddar cheese and/or paprika, optional

Directions

In a large saucepan, combine soup and milk. Heat through, stirring frequently. Stir in the corn, ham, onion and parsley. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in potatoes; heat through. Garnish with sour cream, cheese and/or paprika if desired. Yield: 6 servings.

Recipe by Merian St. Jean Taste of Home

Strawberry Banana Muffins

Strawberry Banana Muffins Recipe:

1/2 cup (1 stick) (113 grams) unsaltedbutter, melted

3/4 cup (160 grams) light brownsugar

2 largeeggs, lightly beaten

1 teaspoon (4 grams) purevanillaextract

2 large ripe bananas, mashed (about 1 cup)

1 cup (240 ml) freshstrawberries(cut into bite sized pieces)

2 1/4 cups (295 grams) all-purposeflour

1 1/2 teaspoonsbaking powder

1/4 teaspoonbaking soda

1 teaspoon (4 grams)groundcinnamon

1/2 teaspoon (2.5 grams) salt

Strawberry Banana Muffins:Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar,eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gentlyfoldin the berries, making sure they are coated with flour. This helps to prevent the berries from sinking duringbaking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or toughmuffinswill result.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Recipe by Joy of Baking

Shephard's Pie with Ground Beef

1 lb ground beef

2 leaves fresh basil

1 chopped onion

1 tbs minced garlic

1/2 cup tomato sauce or 1 can diced tomato

1 cup peas or carrots

1 egg

1/4 cup sour cream

4 potatoes mashed

1/2 cup milk

1/2 cup shredded cheddar cheese

saute onion and garlic, add beef and basil and cook until brown.

add cooked peas and tomatoes sauce or diced tomatoes

put in casserole dish

beat cooked potatoes, milk, sour cream and egg.

top beef mixture

bake 350 15 minutes

add shredded cheese and cook 5 additional minutes

Coffee Cake

Ingredients:

• Topping:
• 1/2 cup brown sugar
• 1/4 cup sifted all-purpose flour (sift before measuring)
• 1/4 cup butter, room temperature
• 1 teaspoon cinnamon
• .
• Cake:
• 1 1/2 cups sifted all-purpose flour (sift before measuring)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 3/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Recipe by Diane Ratray about.com

Manderine Orange Muffins

1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. Salt
1/4 tsp. Allspice
1/4 tsp Nutmeg
1/2 C. sugar
1/3 C. margarine or butter flavored shortening
1 egg, beaten
1- 10 oz. can of Mandarin oranges, drained (reserve juice)
1/4 C. + 3 TBSP juice from reserved Mandarin orange juice OR 1/4 C. milk

Sift dry ingredients together.

Add 1/3 C. margarine or butter flavored shortening, cut in until the mix crumbles.

Add 1 egg, beaten, and reserved juice from reserved Mandarin oranges OR 1/4 C. milk. Add entire liquid to the dry mix. Mix just until moistened. Do not over mix to avoid dry, tough muffins.

Fold in Mandarin oranges.

Line muffin tins with cupcake liners. Fill 3/4 full with batter then top muffin with one Mandarin orange.

Bake at 350 degrees F for 20 minutes.

Dip muffin tops in melted butter and cinnamon sugar mixture for a sweeter muffin.

Recipe by Tammy Rose on Kid's Recipes

Rum Raisin Muffins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon rum extract
• 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup 2% milk
• 1 cup raisins
• 1/2 cup chopped pecans
• 1/4 cup maple syrup

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour and baking powder; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter.
• Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.

Recipe by Country Woman's Christmas

Southwestern Bean Soup

1 large onion chopped

1 tsp vegetable oil

2 cans black beans rinsed

2 cans diced tomato with garlic and onion undrained

2 cans chicken broth or 2 cups

1 can kidney beans rinsed

1 can corn

4 cloves minced garlic

1 tsp cumin

1 tsp chili powder

dash of hot sauce if desired

in pan saute onion and garlic and stir in rest of ingredients. Bring to boil ans simmer 5 minutes.

Southwestern Bean Soup

Phil's Drop Sugar Cookies

2/3/4 Cups flour

1 tsp baking powder

1/2 tsp salt

1/1/4 cups margarine

2 cups sugar

2 eggs

2 tsp vanilla

combine flour baking powder and salt

mix margarine and sugar until fluffy

beat in one egg at a time and then vanilla

slowly beat in dry mixture

bake 350 8-10 minutes

Applesauce Muffins

Makes 24 muffins

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

Directions

1. In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Recipe by Peggy Burdick

Cream of Broccoli Soup

1 pack frozen chopped broccoli

1/2 cup water

2 T flour

1 C milk

2 cup cheese

in sauce pan combine broccoli and water (cook broccoli a bit before hand)

cover and cook over medium heat about 5 minutes until veggies are tender

combine flour and milk until smooth and gradually add to vegetable mixgture

bring to boil

boil 1-2 minutes stirring constantly

remover from heat

stir in cheese, cover and stand about 5 minutes until cheese is melted

put in blender and blend it

Chicken Bruschetta Bake

1 box of stove top chicken stuffing

chicken tenders cut up into cubes

1/2 cup water

1 can diced tomatoes

2 T minced garlic

1 bag mozzarella cheese

mix stuffing, water and diced tomatoes with juice together

in casserole dish, put chicken, top with cheese then top with stuffing mix

bake 400 for 30 minutes

Cream of Potato Soup

1/1/2 Cup chicken broth

1 T butter

1 T flour

1 C milk

5 potatoes cut and cubed.

Boil potatoes

blend with broth but leave out 1 cup of potatoes out of blender

in sauce pan melt butter then add flour and then add milk

bring to boil stirring constantly

add potatoes and blended mixture

stir until heated throughout

Recipe by Better Homes and Garden Cook Book

Struesel Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Recipe by Allrecipes