Broccoli Salad (Serves 10-12)

2 heads fresh broccoli
1 c. cheddar cheese, grated
1 bunch green onions, sliced
1 lb. turkey bacon, diced & fried

Directions
Cut broccoli into small bite-size pieces. Add all other ingredients in bowl and mix

Sauce:
              1 1/2 c. Miracle Whip
              1/4 c. Red Wine vinegar
              1/4 c. sugar

Mix together well and toss with salad.

Chicken Stew w/Stuffing (Serves 8)

6 potatoes, diced
1 onion, diced
4 chicken breasts, diced
1 tsp. salt
2 cans cr. Chicken soup
6 carrots, sliced
4 celery stalks, sliced
2 cans chicken broth
1/2 tsp. pepper
1 box Stove Top Stuffing

Directions
Place all ingredients (except soup and stuffing) in large pot. Add enough water to cover. Cook until vegetables are tender. Add soup and cook to boiling.
Prepare stuffing and spread on top. Remove from heat and allow to sit for 5 minutes before serving.

NOTE: May be cooked in Crock pot on LOW 8-10 hours or HIGH 6-8 hours.

Ginger Bread Cookies (Makes 6 doz.)

1 c. sugar
3/4 c. oil
1 c. molasses
1/2 c. hot water

Combine together well. (Rinses molasses out of cup with hot water)
Add:
              2 eggs
Mix together the following:
              1 tsp. soda
              1 tsp. cinnamon
              6-7 c. flour (use 1/3 whole wheat)
              1/2 tsp. salt
              1 heaping tsp. ginger

Directions
Add dry ingredients to wet ingredients and mix well.
Refrigerate dough. Roll out and cut with cookie cutter.
Bake at 350º for 10 minutes.

Snickerdoodles (Makes 3 doz.)

Cream:
               1 1/2 c. sugar
               2 eggs
               1 c. butter
               1 tsp. vanilla
Mix in:
               3 c. flour
               1/2 tsp. soda
               1/2 tsp. salt
               1/2 tsp. cream of tartar
Mix in separate bowl:
                4 Tbs. sugar
                2 tsp. cinnamon

Roll cookie dough into 1" balls. Roll in cinnamon/sugar. Place on greased cookie sheet 2" apart.
Bake 375º for 8-10 minutes.

VARIATION: Add toffee chips to dough while mixing.

Fudgey Brownies (Serves 12)

4 oz (4 bars) Hershey's Unsweetened Baking Chocolate
3/4 c. butter
3 eggs
1 c. flour
2 c. sugar
1 1/2 tsp. vanilla
1 c. chopped nuts (opt.)

Directions
Preheat oven to 350º. Grease 9x13 pan. In large microwave-safe bowl, place chocolate and butter. Melt. Add sugar. Blend well. Add eggs and vanilla. Mix. Add flour and nuts. Mix well. Pour in pan and bake 30-35 minutes.

Nestle Toll House Chocolate Chip Cookies (Makes 5 doz.)

2 1/4 c. all-purpose flour
1 tsp. salt
3/4 c. granulated sugar
2 large eggs
1 c. Nestle Toll House Semi-Sweet Chocolate Morsels
1 c. chopped nuts (opt.)1 tsp. baking soda
1 c. butter, softened
3/4 packed brown sugar
1 tsp. vanilla extract

Directions
Preheat oven to 375º.
Combine flour, soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto ungreased cookie sheets.
Bake for 9-1 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

HIGH ALTITUDE (5,200 ft): Increase flour to 2 1/2 c. Add 2 tsp. water with flour and reduce both sugars to 2/3 c. each. Bake for 8-10 minutes.

Easy Ranger Cookies (Makes 2 doz.)

1/2 c. butter, softened
1 egg
1 pkg. Better Crocker Oatmeal Cookies Mix
3/4 c. Rice Krispies
1 tsp. water
1/2 c. flaked coconut

Directions
Cream butter, water and egg. Add cookie mix, coconut, and Rice Krispies .

Bake on ungreased cookie sheet at 375º for 10-12 minutes.

Grandma May's Applesauce Cookies (Makes 6 doz.)

1 c. Shortening
4 eggs
2 tsp. Soda
2 tsp. Cinnamon
1 tsp. cloves (opt)
2 c. Chocolate chips
2 c. Sugar
4 1/2 c. flour
2 tsp. salt
2 tsp. nutmeg
2 c. applesauce

Directions
Cream shortening, sugar and eggs. Mix dry ingredients and to cream mixture along with applesauce.
Drop on greased cookie sheet. Bake at 375º for 10 minutes.
Makes soft, fluffy cookies.

Spanish Rice (Serves 6-8)

Put enough Oil in large frying pan to cover bottom.

Add:
             2 C. uncooked rice and brown
Add:
             1/2 C. chopped onion; brown over medium heat
Add:
              4 C. water
              1 can stewed tomatoes
              4 bouillon cubes
              2 pinches of salt, pepper, & garlic salt

Directions
Stir. Cover and cook on low heat until water is gone - about 15 minutes.
Stir and serve.

Hamburger & Potato Hot Dish (Serves 8)

1 lb. hamburger
4-6 potatoes, sliced
1 can cr. Chicken soup, diluted with 1/2 can of milk
Salt & Pepper to taste
1 onion, diced
4 carrots, grated
Potato chips, crushed

Directions
Brown meat, onion, salt, and pepper in skillet. Heat soup. Alternate layers of potatoes, carrots, and meat; cover with soup. Repeat layers until all is used.
Top with potato chips
Bake at 350º for 1 1/2 hours.

Chicken Tetrazzini (Serves 6-8)

3 Tbs. butter
1 C. celery, chopped
1 can crm Chicken Soup
6 oz. Spaghetti noodles
Salt & Pepper
1 medium onion, chopped
2 c. Cooked chicken, chopped
1 can mushrooms
1/2 C. Milk

Directions
Cook spaghetti. Sautè onion and celery in butter until clear. Combine soups, milk and seasonings. Place all ingredients in casserole dish and mix together well.
Bake 30 min. in oven or 15 min. in microwave. 

Creamy Italian Chicken (Serves 4)

4 boneless chicken breasts (frozen)
8 oz. cream cheese, softened
1 can mushrooms
1 C. Italian salad dressing
1 can crm Chicken soup, undiluted
Hot cooked rice or noodles

Directions
Place chicken in Crock-Pot and pour salad dressing ove chicken. Cover and cook on low for 3 hours.
In small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken and cook 1 hour longer. (Serve over rice or noodles)

Sweet and Sour Chicken (Serves 6)

4-6 Chicken breast cut in strips
1/2 C. flour
1 C. Cornstarch
1 Tbs. Garlic Salt
1 Egg
2 Tbs. Milk

Sauce

1/4 C. Chicken Broth

2 Tbs. Soy Sauce

1/4 C. Ketchup

3/4 C. Sugar

Rice

Directions
Heat oil in a pan. In large Ziploc bag, mix flour cornstarch, and garlic salt. Place chicken in bag and shake. Beat egg and milk together. Dust floured chicken off, then dip in egg mixture and cook in oil. Sauce: Put in a pan and slowly heat until it all disolves, while stirring. Place chicken in sprayed baking dish, pour sauce over chicken, and top with chipped green onions, green peppers, and onions. Bake uncovered at 350º for 30 min. Serve over rice (If you put the chicken spread out in the pan then it will burn. Make sure chicken fits tight in the pan. And always double the sauce recipe so we can have some to pour over our serving at the table. Oh, and the amount of garlic salt is a guess of about how much I put in, if it is too much or not enough than you can fix it next time)

Beef Roast

1 Packet onion Soup mix
1 Roast
Water

Directions
Put roast in a roaster pan, add water and onion soup mix, cover with lid. Put in oven on 250º for 3 hours. Pull roast apart and put back in water and soup mix. Then put it back in the oven for another hour. (This gives the roast a really good flavor and makes it juicy.)

Parmesan Chicken (Serves 4)

4 Chicken breasts
1 C. Milk
1. Parmesan cheese
1 bag of croutons crumpled
1 Stick of butter melted
1/2 tsp. Minced Garlic
4 tsp. Lemon Juice

Directions
Mix cheese and crumpled croutons together in bowl. Dip Chicken in milk and then in crouton, cheese mix and place in sprayed baking dish. Dump remaining croutons on top of chicken. Mix melted butter, garlic, and lemon juice and pour over top of chicken and croutons. Cover and Bake at 350º for 45 min. (I have found that if you cut the chicken in half before you start and then make it fit perfect into pan then the chicken is juicier and tastes better.) 

BBQ Cups

1 lb. Ground Beef
1/2 C. BBQ Sauce
1 Can of refrigerator biscuits
Shredded Cheese

Directions
Brown the meat, drain. Add BBQ Sauce and set aside. Spray muffin pan, and place in muffin cups, pressing dough up the sides of the cup. Spoon meat into cups. Sprinkle with Cheese. Bake according to directions from the biscuits.

Easy Chicken for a crowd

8-10 raw chicken breasts or tenders
swiss cheese slices
1 cup sour cream
1 can crm of chicken soup
1 can crm of celery
10-12 TB orange juice, prepared
Seasoned Crutons
Melted Buttter

Directions
Lay raw chicken in 9x14 pan. Layer cheese slices over the top. Mix soups, sour cream and oj and pour over top. Place seasoned crutons on top and drizzle with melted butter. Bake covered at 350º for 2 hours or until chicken is cooked through. Bake for last 10-15 minutes uncovered to brown crutons.

Orange Dream Machine (Corinne's Favorite Smoothie)

Orange Dream Machine Smoothie Recipe:

Ingredients:

2 scoops frozen vanilla yogurt
2 scoops orange sherbet ice cream
1/2 cup low-fat milk (soy or rice is fine)
1/2 cup orange juice
1/8 cup - 1/2 cup of ice (not too much is needed)

Directions:

Add all ingredients to blender and, well...blend.

Difficulty: Easy
Prep/Cook: 5 minutes
Serving: 1

Butterfinger Cake

Now, I'm sharing the Butterfinger Cake.

And honestly, I cannot choose a favorite from all of those cakes. 

Maybe I just love cake too much. 

These are all so good in their own special ways. 

And all these cakes (except for the Twinkie Cake) start off with a boxed cake mix, then are jazzed up to make them even more special.

And if I'm being perfectly honest, that's probably what I love the most. 

It's so easy to make, everyone thinks it's delicious and I look like a supah-star to my family.

Ingredients:

1 box marble cake mix

(ingredients listed on back of cake mix box - eggs, oil & water)

1 can (14 oz.) sweetened condensed milk

1 jar (12 oz.) caramel topping

1 large bar (or a handful of snack size bars) Butterfinger candy

1 (8 oz.) tub whipped topping, thawed

chocolate syrup to drizzle on top (optional)

Directions:

Preheat oven to 350F degrees

Spray 9x13 baking pan with nonstick cooking spray.

Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box.

When it comes out of oven, allow to cool for just a few minutes.

In a medium bowl, combine sweetened condensed milk with caramel topping. 

 Now, start poking holes in the cake with a fork. Really get in there and stab that sucker. 

You want plenty of crevices for the caramel mixture to go into.

Drizzle caramel mixture over cake.

Looking good already!

Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake. 

Then sprinkle with crushed Butterfinger candy.

Keep cake in the fridge until ready to serve (because of the whipped topping).

If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in!

Cook's Notes: This cake is also very good if you use a Devil's Food Cake mix.

Enjoy!

Whopper Cake

This is Whopper, as in malted milk balls, not the grilled kind found at Burger King.

That would be a bit weird.

If you love the flavor of Whoppers, then you will really enjoy this cake.

I think malted milk is an underused ingredient. I mean, back in the day, you couldn't go into any self-respecting soda shoppe or ice cream shop without seeing the words "Malt" somewhere on the menu.

We love to make Chocolate Malts at home these days. 

Fortunately, we also have a couple of good shops near us that still make the old-fashioned malts.

You can also add malted milk powder to chocolate chip cookies for an incredible flavor.

This cake is not only easy but it is given a boost of flavor from good ole malted milk that gives it that yummy and unique taste.

Ingredients:

1 box Milk Chocolate Cake Mix

1 1/2 cups chocolate malted milk powder, divided

1 cup water

1/2 cup vegetable oil

3 eggs

1 tub (8 oz.) whipped topping (like Cool Whip)

1 cup Whoppers malted milk balls 

Directions:
Preheat oven to 350F degrees
Spray 13x9 baking pan with nonstick cooking spray with flour
In a medium bowl, combine cake mix with 3/4 cups malted milk powder.
Add in eggs, oil and water and stir until combined.
Pour batter in baking pan.
Bake for about 38-40 minutes (until a toothpick inserted in the middle comes out clean)
Allow cake to cool completely before making topping.

For the topping
In a medium bowl, combine whipped topping with 3/4 cup malted milk powder.

Stir until completely incorporated and no longer grainy.

 Spread topping on top of cooled cake.

Put one cup of malted milk balls into a ziploc bag and zip it up.

Pound with a rolling pin (or other hard object) to crush Whoppers.

(This is a very good stress reliever, by the way)

Sprinkle finished cake with crushed malted milk balls.

Enjoy!

Garlic Breadsticks~Two Ways

Raise your hand if you love Olive Garden breadsticks.

I know! Me too! I love when they are warm and buttery and garlicky.

Did you know you can make something very similar at home and it is not as

 hard as you might think?

Now, I want all of you who are intimidated by working with yeast to pay attention. 

You can do this!

They only real key here is to have fresh, active yeast and to knead your dough until smooth and elastic. If you can do that, then you can have fresh breadsticks. And the buttery sauce that you spread on top. Oh. My. Word. You can put as much or as little of it on as you like. They won't do that at Olive Garden for you!

I'm going to share two recipes today. The first one is the "made from scratch" version 
and my hubby swears they taste better than Olive Garden's version.
The second recipe is the cheater version. They don't taste exactly like the "from scratch" breadstick but they are super tasty and are a perfect (and easy!) way to dress up some premade breadsticks.

Ingredients:

1 1/2 cups very warm water
1 package active dry yeast (2 1/4 tsp.)
4 1/4 cups all-purpose flour

2 tablespoons unsalted butter, melted

2 tablespoons sugar

1 tablespoon salt

Garlic Butter topping:

1/2 stick unsalted butter 

1 teaspoon garlic powder

1 teaspoon table salt

Directions:

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
In the bowl of your stand mixer or medium-sized bowl, combine flour and salt. Add yeast mixture and melted butter to flour mixture. 

Mix with dough hook attachment on stand mixer or stir with a wooden spoon until fully combined.

Knead dough for a few minutes just until dough is smooth and elastic.

Spray baking sheet with nonstick spray.

Pull off pieces of dough and roll out into strips.

The first few times I made this, I pulled off way too much dough for each breadstick. So pull off smaller size pieces 
than you would think you'd need. Remember these are going to double in size!

Cover the dough with plastic wrap sprayed with nonstick spray (so dough doesn't stick to it from the inside) or cover with a clean kitchen towel. Put in a warm place to rise. 
I like to preheat my oven to about 150F degrees and then turn it off once it has warmed. 
I'll put my breadsticks in there because it is a nice, warm and draft-free place for the bread to rise.

Once they have doubled in size, remove sheet from oven and 
preheat oven up to 400F degrees.

Once it has reached temperature, take plastic wrap off of breadsticks and put in the oven.

While they are baking, make butter topping.

Microwave butter until melted and add garlic powder and salt, stir until combined.

  

After 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for another 6-7 minutes. Immediately upon removal from the oven, brush the other half of the butter on the sticks.

Allow them to cool for a minute or two, and enjoy!

Now, for the quick version. Don't have time to make bread from scratch? This next recipe takes everyday canned breadsticks, and turns them into something special, and it only takes a few minutes! 

Ingredients:
1 tube (11 oz.) Breadsticks
1/2 stick butter, melted
1 teaspoon garlic powder
1 teaspoon table salt

Directions:
Preheat oven to 375F degrees
Spray cookie sheet with nonstick spray

(I don't twist the dough like the directions on the package suggest. I keep them flat.)

Lay breadsticks out on cookie sheet (about an inch apart)

Bake breadsticks according to package directions (about 10-13 minutes).
While baking, make the garlic butter topping. Melt butter in small bowl and whisk in garlic powder and salt. Stir until combined.

When breadsticks are done, using a basting brush, coat breadsticks liberally with garlic butter.  Serve warm! 

Cook's Note: I love to make this quick version to serve with marinara sauce. Or to serve with pizza and spaghetti. If you like, you can even sprinkle a bit of dried oregano on these!

Enjoy!

Wendy's Chocolate Frosty

Did I get your attention with the word "Frosty"?

If you live anywhere near a Wendy's fast food restaurant then you know

 what I'm talking about.

The sweet treat that isn't really ice cream and it's not quite a milkshake. It's in the 

in-between zone. And it must be eaten with a spoon as well as the occasionally slurping from the cup as it begins to melt.

I'm one of those folks that likes my dessert right after dinner. I think it's the whole salty and sweet combination that I love. Gene, on the other hand, likes his dinner to marinate in his stomach for a few hours before he is ready to dive into dessert. But whenever we go to Wendy's to pickup lunch or dinner, I can usually convince him to have one of these treats right after we eat. Yay me!

And then it occurred to me, I need to learn to make these at home. With some help from an ice cream maker, you can make this special delight at home with only TWO ingredients. Yes, that is it. Two ingredients and 25 minutes is all it takes until you are in chocolate-y goodness heaven.  Amen.

Ingredients:

1 quart Chocolate Milk

1 can (14 oz.) Sweetened Condensed Milk

Directions:

In a medium bowl, whisk together chocolate milk and sweetened condensed

 milk until combined.  

Pour into canister of ice cream maker and freeze according to your ice cream maker's directions. I turn my ice cream maker on before pouring. This helps to prevent the liquid from sticking to the sides right away.

Cook’s Note: I have a 1 ½ quart ice cream maker and this recipe works perfectly for this size. If your ice cream maker is larger, you may want to double the recipe. 

My ice cream maker bowl must be completely frozen before use. I cover it with plastic wrap (so it doesn’t form ice crystals on the bowl) and freeze for at least 24-48 hours.  When I’m ready to use it, I pull off plastic wrap, pop it into position and turn it on. Then I pour the mixture into the bowl as it is turning. It takes about 25 minutes for it to set up to a frosty consistency.
Serve in cups with a spoon!

 Yes, this is Christmas plastic wrap. And yes I am using it in the summer. I got it for really cheap after Christmas and I got a lot of it. That's my excuse and I'm sticking to it. 

Get it? I'm sticking to it.  Tap, tap, is this thing on?

Enjoy!