Creamy White Chili (Tina)

1 can chicken breasts or 2 chicken breasts (cut into 1-inch cubes)

1 medium onion chopped

1 1/2 tsp or 2 cloves of garlic

1 Tbls vegetable oil

2 cans (15 1/2 oz each) great northern beans, rinsed and drained

1 ½ cups water (if using canned chicken I use the broth from chicken and about ¾ c water)

2 tsp chicken boulion

2 cans (4oz each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne

1 cup (8oz) sour cream

1/2 cup heavy whipping cream

In a large saucepan, sauté chicken (if using uncooked chicken), onion and garlic in oil until chicken is no longer pink and onions are soft.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat: simmer, uncovered, for 30 minutes.  This is where I add canned chicken.  Stir in sour cream and cream.  Remove from heat.  Serve immediately. Yield: 7 servings

Chocolate Peanut Butter Bites (Becki)

3/4 cup brown sugar

1 pound confectioners' sugar

8 Tbsp butter

2 cups peanut butter

1 cup peanuts

12 oz. semisweet chocolate chips

1 Tbsp butter

1. Mix first 5 ingredients together. Pat into an ungreased jelly-roll pan, about 15x10x1 inch. Flatten top with a rolling pin.

2. Melt chocolate chips and butter in the top part of a double boiler over simmering water (or use microwave). Spread chocolate on peanut butter mixture.

3. Cut into bite-size squares. Chill for 15 to 20 minutes. Remove from pan. Serve chilled.

Makes 50 or more bites

Meaty Pasta Casserole (Becki)

1 pkg. (16 oz) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14 1/2 oz. each) Italian diced tomatoes
1 jar (25.6 oz) Italian sausage and garlic spaghetti sauce
1 jar (16 oz.) chunky mild salsa
1 pkg. (8 oz.) sliced pepperoni, chopped
1 cup (4 oz.) shredded Swiss cheese, divided
4 cups (16 oz.) shredded Mozzarella cheese, divided
1 1/2 cups shredded Parmesan cheese, divided
1 jar (26 oz.) three-cheese spaghetti sauce

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushroom, onion and green pepper over medium heat until meat is no longer pink; drain. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni. Divide half of pasta mixture between two greased 13-in. x 19-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheese. Cover one and freeze. Bake the other covered at 350 for 25 minutes. Uncover and bake about 10 minutes longer or until cheese is melted.

Cake Mix Cookies (Becki H)

1 box cake mix

2 eggs (or equiv. of powdered eggs and water)

1/2 c. oil

chips of choice or raisins, craisins, nuts, etc.

Mix everything together.  Bake at 350 for 8-10 minutes.  Let sit on pan 1 minute before removing to a cooling rack.

Pumpkin Cookies

Super Easy, Super Yummy, Pumpkin Cookies

1 box carrot cake mix or spice cake mix
15oz. pumpkin puree
1 tsp. cinnamon (more or less, if you like)
1/2 bag white chocolate chips

Mix everything together and drop on a greased cookie sheet.  Bake at 375 for 15 min for large drops or 9 min for small drops.  You could frost with cream cheese frosting, but the chips are enough to make it yummy without frosting.

6 Week Menu Planner

You can save these images and print them out. Just remember to print landscape for best results.

Pomodoro Tutti……….from Mimi’s cucina

Serves 4-6

7 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion – Diced
1 28oz Can Crushed Tomatoes
Salt to Taste
8 Grinds Black Pepper, or to taste
1 Tablespoon Dried Basil
________________________________________________________________________
In a large sauté pan over medium high heat:
Heat olive oil. Add onion – reduce heat to medium and sauté for 8 minutes. (Onions should be golden in color – so reduce heat if needed) Add tomatoes, salt and pepper and dried basil, simmer for 20 minutes.

Before beginning, put pasta water on to boil. Hold at simmer until ready to drop the pasta into water. Raise to the boiling point and add a good handful of salt. Time this step so that pasta and sauce are ready at the same time. Reserve a cup of pasta water. Drain pasta. Put pasta pan back onto low heat and put a couple of ladles of sauce in bottom of pan. Add pasta and remaining sauce. Toss to coat. Pasta will absorb sauce and be soooo tasty. Add some of the reserved liquid to loosen the pasta.

Serve with fresh parmigiano and a drizzle of extra virgin olive oil.

Great Whole Wheat Pizza Crust (Karina Andersen)

1 cup water

1-2 T olive oil
3 cup flour (usually 1/2 white and 1/2 whole wheat)
2 ¼ tsp yeast
1 t salt
1 T Italian seasoning (opt.)
1 t sugar

Bread Machine: Load ingredients in order in your bread machine. Set to dough cycle. When done, knead and roll out in a bit of flour and place onto baking stone/sheet. Let rise a few minutes.

Fluffy Pistachio Jello Salad (Shiloh)

Fluffy Pistachio Jello Salad
1 box of pistachio pudding
1 carton of Cool Whip (or generic brand)
1 can crushed pineapple, drained
1-2 cups of mini marshmallows
Mix pistachio pudding with Cool Whip.  Stir till it all turns green!  Then
add pineapple and marshmallows.  Stir and then chill.  Enjoy!

Peach Crisp (Shiloh)

Peach Crisp
(based on the Fruit Crisp recipe found in "Better Homes and Gardens New
Cookbook", c. 1989, pg. 125)
2 cans of peaches, drained and cut into bite-size pieces
½ c. regular rolled oats
½ c. packed brown sugar
¼ c. all-purpose flour
¼ tsp. cinnamon
¼ c. margarine or butter

Put peaches in the bottom of a glass pie plate.  Mix remaining ingredients
(in a separate bowl) using a pastry blender until mixture resembles course
crumbs.  Spread mixture over peaches.  Bake at 375 degrees for 30 to

35 minutes or until topping is golden.

Notes:  I make this recipe all the time, and I don't bake it but I do
microwave it.  You can microwave it for 5 to 7 minutes.
Also, you can make this recipe before church and cover it with plastic wrap
and then refrigerate it.  When you get home from church, just take the
plastic wrap off and microwave it while you eat your dinner. It's quick and
easy.

Scalloped Potatoes (Shiloh)

Scalloped Potatoes
(from "Better Homes and Garden New Cookbook," c. 1989, pg. 403)
¼ c. chopped onion
2 Tbsp. Margarine or butter
2 Tbsp. all-purpose flour
1 ¼ c. milk
3 medium potatoes, peeled and thinly sliced (3 cups)

For sauce, cook onion in margarine till tender.   Stir in flour, ½ tsp.
salt, and 1/8 tsp. pepper.  Add milk all at once.  Cook and stir till
thickened and bubbly.  Remove from heat.  Place *half*  the sliced potatoes
in a greased 1-quart casserole.  Cover with *half *the sauce.  Repeat
layers.
Bake, covered, in a 350 degree oven for 35 minutes.  Uncover; bake 30
minutes more or till potatoes are tender.  Let stand for 5 minutes.  Serves
4.

*Cheesy Scalloped Potatoes:*  Prepare as above, *except* reduce salt to ¼
tsp.  Stir ¾ cup shredded *American cheese* into thickened sauce till
melted.  If desired, sprinkle ¼ cup shredded American cheese over top before
serving.

Cheesy Corn on the Cob (Kristi H)

Cheesy Corn on the Cob

Boil corn on the cob for about 10 minutes
Right out of the hot water spread cream cheese all over the corn... as thick as you like.
Then, roll the corn in shredded mozzarella until it's covered.
Last of all, drizzle Taco Bell Mild Hot Sauce (or El Pato or your favorite) all over. It's YUMMY!

This is a Hansen family recipe. I'd never had it before I was married and Adam requested it one day. You could eat this with some grilled polish sausage or hot dogs or hamburgers... etc., but we get filled up just on the corn because we like it so much we each eat 2... even the kids (without the hot sauce).

An Awesome Cook...

We're so lucky to have Emily join us with her pie making expertise! Check out ALL of her awesome recipes at onelovelylife.com. Before I checked out her site I thought (because she's a master of pie making) that I'd find lots of complicated recipes that I'd never have time to make... but I was wrong! I want to make them all! Plus, she's got more than just recipes. Now I want to make new decorative pillows for my bed or couch or SOMEWHERE!

Crab Pasta Salad (Kristi H)

I've always made this without pasta, but decided to try some and liked it!

2 1/2 cups elbow macaroni, cooked
1 pkg. imitation crab meat, flaked
2 med. tomatoes, chopped
1 small cucumber, chopped
1 heaping tablespoon mayonaise
1 teaspoon ranch salad dressing mix (or to taste)
other spices you may like, to taste (garlic, celery salt, onion powder, lemon pepper, etc.)  *optional

Mix everything together and taste.  If it's too drab, sprinkle some more ranch mix on or add some of your other favorite spices.  Sometimes a tiny sprinkle of sugar brings out the other flavors. 

This always tastes better the next day, but is still great as soon as it's finished.  If you remember, make it the night before.

Lemon Bars (Teresa H)

Lemon Bars

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

---Mix well then pat into a 10x15 inch sheet-cake pan.

---Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

---Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

and bake 20 minutes longer or until topping is set.

---Remove from oven, dust with powdered sugar. When cool, dust with powdered sugar again.

---Cool and cut into squares.

Lemon Bars from the Lion House cookbook (Robin B.)

1/2 cup butter or margarine, softened
1/4 cup plus a few Tbsp. powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.

The Best Chocolate Chip Cookies (Karina A)

-1 cup brown sugar
-1/2 cup oil
-3 cup flour
-1 tsp. vanilla
-1 1/2 cup chocolate chips
-1 tsp. baking powder
-1 cup sugar
-1/2 cup margarine (cold)
-1 tsp. soda
-1 tsp. salt
-2 eggs

Cream oil, margarine and sugars. Add eggs and beat until fluffy. Add remaining ingredients. Bake at 350 degrees for 8-10 minutes.

Spicy Chicken and Black Bean Enchiladas (Robin B.)

2 Boneless, skinless chicken breasts, chopped
1 tsp. Chili powder (sometimes I use a little less of each spice)
1/2 tsp. Cumin powder
1 (15oz.) can black beans, drained
1/2 cup sour cream, plus more for garnishing
1 (10oz) can enchilada sauce (use hot for really spicy enchiladas!)
8 flour tortillas (sometimes I use 10)
1 cup Colby Jack cheese, shredded, plus more for garnish
Chopped tomato, lettuce, and black olives for garnish

Heat oven to 375. Cook chicken in a large skillet, then add spices and beans, cooking on medium for 2-3 minutes or until heated through. Remove from heat and stir in half cup sour cream.
To assemble each enchilada, spread 1 Tbsp. Sauce on tortilla, place a third cup bean mixture in center of tortilla and sprinkle with 1 Tbsp. Cheese. Roll up and place seam side down in greased 13X9 inch baking pan. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil and bake 15 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake 3-5 minutes or until cheese is melted. To serve, garnish with desired toppings.
Meatless version: use an additional can of black beans, omit chicken.
Make ahead version: Prepare as directed, cover and freeze. Bake at 375 for 60-70 minutes. Again, sprinkle cheese on at end, uncover, and bake a few more minutes.

Slow Cooker Lasagna (Shiloh)

Yields: 10 servings

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

Directions:

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover, and cook on LOW setting for 4 to 6 hours.

Angel Hair Pizza (Shiloh)

(from The Friend, December 2000)

1 package (7 ounces/198 g) angel hair pasta
1 egg
1/2 cup milk
1/2 teaspoon salt
1 jar (14 ounces/397 g) spaghetti sauce
2 cups grated mozzarella cheese
pepperoni
green peppers, in thin strips

1. Boil the pasta according to the package directions; drain.
2. In a large bowl, beat the egg, then stir in the milk and salt. Add the drained pasta and stir well.
3. Spread the pasta mixture on a 14″ (35.5 cm) greased pizza pan and cover it with spoonfuls of the spaghetti sauce. Sprinkle cheese over the sauce and add the pepperoni and green peppers to form holly berry clusters (see illustration).
4. Bake at 325° F (160° C) for 20�25 minutes. Remove from the oven and let cool for 5 minutes.
5. Cut the pizza into triangular slices and serve.

Spaghetti Carbonara (Teresa H)

Spaghetti Carbonara

Serves 4 | Prep time: 30 min. | Total time: 30 min.

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Ingredients

1 Pound spaghetti
8oz. bacon (8 slices), cut 1 inch thick crosswise
salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber

Note: I added a clove of garlic to the egg mixture and 1/2 tsp oregano and basil for flavor boost.

Simple Tomato Sauce (Robin B.)

This recipe is from an America's Test Kitchen cookbook. We love the flavor, it can be frozen also. This is super fast. I also have taken little spoons of tomato paste from a 6 oz. can and frozen them to have on hand for this recipe.

1 (28oz.) can diced tomatoes
4 medium garlic cloves, minced (I use the pre-minced that is sold in a jar.)
1 Tbsp. tomato paste
1 tsp. olive oil
1/8 tsp. red pepper flakes
1 Tbsp. minced fresh basil leaves (I used dried.)
salt and ground black pepper (I only used pepper.)
Pulse the tomatoes in a food processor until mostly smooth (I used my blender). Cook the garlic, tomato paste, oil and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. (I do this until it's just really hot, the paste doesn't seem to "brown" to me.) Stir in the pureed tomatoes and cook until the sauce is thickened, about 20 minutes. Stir in the basil and salt and pepper to taste.

Broccoli Pasta Salad (Robin B.)

1 head broccoli, raw, cut up
1 lb. pasta, cooked and rinsed in cold water, then drained
1/4 cup red onion, chopped
10 strips of bacon cooked and crumbled
1/2 cup Cheddar cheese
1/2 cup cashews or almonds
Mix all of this together and then top with dressing.

Dressing (mix these together):
2 Tbsp. sugar
1/3 cup balsamic dressing
1 package dry Italian dressing mix

Ceviche Recipe (??)

Another link ...

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226783

Homemade Cheese (Shiloh/Christena/David M?)

A link to a homemade cheese recipe from someone Shiloh knows...

http://homesicktexan.blogspot.com/2009/10/homemade-cheese-queso-blanco.html

Homemade Oreo Cookies (Karina A)

-1 box devil's food cake mix
-3/4 cup butter, softened
-2 eggs
-1 8oz. pkg cream cheese, softened
-1/2 cup butter
-2 TBSP vanilla
-2 c. powdered sugar

In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased cookie sheet and bake at 350 for 7-9 minutes. Cool.

To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Enjoy! These are some of my favorites!

Triple Chocolate Cookies

From Food Network Kitchens Prep Time: 20 min Inactive Prep Time: 2 hr Cook Time: 15 min Level: Easy Serves: 24 cookies Ingredients 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 8 tablespoons unsalted butter (1 stick) 6 ounces bittersweet chocolate, finely chopped 2 large eggs 1 large yolk 1 cup firmly packed light brown sugar 2 teaspoons pure vanilla extract 6 ounces semisweet chocolate chips 6 ounces white chocolate chips Directions Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350 degrees F (or 325 if convection option is available). Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Mint Brownies (Robin B.)

I just found this in a Real Simple magazine. Other mint brownie recipes use a homemade brownie but this recipe speeds up the process.

Bake a brownie mix as directed on box, cool completely.

Mix 3 cups confectioner's sugar, 3 Tbsp. milk, 6 Tbsp. softened butter, 1/2 tsp. peppermint extract, and a few drops of green food coloring. Spread on brownies. (It says to refrigerate first but I have moved right on to the chocolate layer without any problems. Just don't press down hard when spreading the chocolate.)

Melt 3 squares of unsweetened chocolate with 4 Tbsp. butter. Spread evenly over the top. Refrigerate to set. I have found these keep best in the refrigerator.

Peach Topped Cheesecake (Anna G)

Peach Topped Cheesecake

Prepare graham cracker crust:
· 1 1/4 Cup crushed graham crackers
· 2 Tablespoons sugar
· 5 Tablespoons melted butter

Mix graham cracker crumbs, butter, and sugar thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs evenly along the bottom and sides of the pie plate. Bake in a 350 degree oven for 10-15 minutes. (Underdone is better than overdone because it will bake more with the cheesecake.)

Cheesecake filling:
· 2 packages of 8 oz cream cheese (at room temperature)
· 3/4 Cup sugar
· 2 eggs
· 2 teaspoons lemon juice
· 1 teaspoon vanilla

Beat all ingredients together well and pour into the graham cracker crust. Bake at 350 degrees for about 50 minutes. Baking time is approximate. Cheesecake should look puffy and may have a few cracks on top. Also, you may need to cover the outside edge of the crust so it doesn't get overdone.

Cool cheesecake to room temperature (may be slightly warm but not hot).

Peach glaze topping: (This is also great with strawberries or raspberries)
· Half a small package of peach gelatin
· 1/2 Cup sugar
· 1 Tablespoon corn starch (heaping)
· 1 Cup water

Mix glaze ingredients in a small saucepan before you turn on the heat. Bring to a boil and stir until thickened. Remove from heat and let cool slightly.

Cut fresh or frozen peaches into thin slices and arrange on top of the cooled cheesecake. Pour the glaze over the top. It should completely cover the peaches (if it doesn't the fruit not covered may turn brown). Put in the refrigerator and chill for a couple of hours.

Lasagna (Robin B.)

I saw this recipe on the Today show several years ago. They were doing a Mother's Day segment on favorite recipes. We have enjoyed it ever since.

1 lb. Sausage (ground beef/turkey work fine)
1 clove garlic, minced
1 lb. Canned crushed tomato
12oz. tomato paste
1 Tbsp. Basil
3 cups cottage cheese (low fat is fine)
½ cup Parmesan cheese
2 Tbsp. Parsley flakes
2 eggs, beaten (can use 1)
½ tsp. Pepper
1 lb. Mozzarella (thin sliced or shredded, less is fine)
10-12 lasagna noodles

In a medium saucepan brown meat until cooked through. Add garlic, tomatoes and paste, and basil. Add a little water to tomato paste can, swish, and add to pot. Simmer for 20 minutes, stirring occasionally. In the meantime cook noodles according to package directions. Drain.
Combine cottage cheese, parmesan, parsley, eggs and pepper in a bowl.
In 9X13 pan layer four to five noodles overlapping slightly and then layer half the sauce, half of the cottage cheese mixture, and half of the mozzarella cheese. Repeat the process again starting with the noodles. Bake at 375 for 30 minutes or until bubbly.

Pecan Pie (Teresa H)

Pecan Pie (Passed down the gererations—Teresa Horton, Diana Wongwai, Tressie Holler)

Yield: One 9" pie

1 9inch pie tin lined with your favorite pie crust

1 ½ cups pecan halves

1 cup K-roll syrup (light or dark)

1 tsp vanilla

¼ tsp Salt

4 Tblsp Sugar

3 Tblsp Flour

2 Eggs (beaten)

3 Tblsp Butter

· In blender, mix eggs, sugar, flour, salt and vanilla.

· In small sauce pan bring syrup and butter to a boil over medium heat. Keep stiring to avoid burning. Remove and cool slightly.

· Add hot mixture to blender and blend until light in color.

· Pour into chilled pie shell that has been lined with the pecan halves.

· Place in 350* F oven on middle rack.

· Bake for 50-55 minutes. Pie is done when a knife inserted into center of filling is clean when pulled out.

(you may want to cover crust edges with foil if they darken too much for your taste. It will depend on your oven.)

Tip: I like to make sure all pecans are covered with filling so they are coated even after they float to the top during cooking.

Butterscotch Pumpkin Pie (Amber)

Makes: 12 servings Prep: 10 minutes Bake: at 425 degrees F for 25 minutes; 350 degrees F for 35 minutes Cook: 5 minutes 1 package (15 ounces) refrigerated rolled double crust pastry 3/4 cup butterscotch chips 1/2 cup heavy cream 1 can (15 ounces) solid pack pumpkin puree 1 egg plus 1 egg yolk 1/4 cup sugar 1 tsp. pumpkin pie spice 1/4 tsp. salt 1/4 tsp. ground ginger Pinch ground nutmeg Whipped cream or whipped topping, for serving Directions 1. Heat oven to 425 degrees F. Unroll one of the pastry crusts and fit into a 9-inch round pie plate. Refrigerate until ready to fill. 2. In a small saucepan, combine butterscotch chips and heavy cream. Heat over medium heat about 5 minutes, whisking occasionally, until smooth. Let cool slightly. 3. Meanwhile, whisk pumpkin puree, egg and egg yolk, sugar, pumpkin pie spice, salt, ginger and nutmeg. Slowly whisk in butterscotch mixture until incorporated. Spoon into crust-lined pie plate, and spread smooth. 4. Bake at 425 degrees F for 25 minutes, then reduce oven temperature to 350 degrees F and bake an additional 35 minutes, until crust is browned and pie puffs slighty, covering edge of pie with foil if browning too quickly. Cool at room temperature on a wire rack. Serve with whipped cream or whipped topping, if desired.

Triple Layer Chocolate Mud Pie (Dena)

Ingredients

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

2 cups cold milk

2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

BEAT milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

REFRIGERATE 3 hours. Store leftovers in refrigerator.

Banana Cream Pie Variation (Robin)

1 small package vanilla instant pudding mix
1 cup milk
1 small container heavy cream
1 homemade graham cracker crust, baked and cooled
3 bananas sliced
Mix pudding and milk. In another bowl beat cream until stiff. Mix cream and pudding together. Layer bananas in bottom of crust and put cream mixture on top. Refrigerate.

Easy Chocolate Raspberry Cheesecake Pie (Robin)

1 (6 oz.) chocolate pie crust
6 oz. Cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
3 Tbsp. Lemon juice
1 tsp. Vanilla
1 cup fresh or frozen raspberries
Heat oven to 350. Arrange berries over crust. Beat cream cheese and sweetened condensed milk, gradually add egg, lemon juice and vanilla. Mix well. Pour over fruit, bake 30-35 minutes or until center is almost set. Cool. Top with glaze and then refrigerate.

Chocolate glaze:
¼ cup heavy or whipping cream
¼ cup semi sweet chocolate chips
Heat on low until melted and slightly thickened, pour over pie, chill.

10 Easy Steps to Delicious Canned Peaches

10 Easy Steps to Delicious Canned Peaches

Supplies

Fresh peaches, form but not hard or mushy

Two large pot

Sugar

Pre-washed and sterilized 1 quart jars and lids (about 11-12)

Funnel

Water bath canner with lifting rack

Fresh Fruit Powder (Citric Acid & Vitamin C) OR Lemon juice

Step 1

Inspect your peaches and make sure they are firm, but not hard or mushy. If they are hard, you can put the peaches in a brown paper bag for a day or two and they will soften up.

Step 2

Prepare your syrup for the jars. In one of the large pots, for light syrup, combine 2 cups sugar and six cups water. Add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. For Medium syrup, use 3 cups sugar and 6 cups water. For heavy syrup, use 4 cups sugar and 6 cups of water.

Step 3

Wash the peaches in water in the sink and put into a colander.

Step 4

Bring another pot of water to a boil. Put peaches in the water for one minute. Remove from boiling water and put into a large bowl or pot of cold water and ice for several minutes. This will help make it very easy to peel the peaches.

Step 5

Peel the peaches and cut out any brown spots or mushy areas. Cut the peaches in half, quarters, or slices. Make sure to remove the pits and scoop out the red center where the pit was.

Step 6

Put peaches into a bowl. Sprinkle 1/4 cup Fruit Fresh Powder or 1/4 cup lemon juice. Stir peaches to coat.

Step 7

Put sliced peaches into boiling pot of syrup for about 5 minutes. This is called "The Hot Packed Method." Doing this will make the peaches less likely to float in the jars, will reduce bubbles, and will produce brighter colored fruit in the jar.

Step 8

Fill the sterilized jars with the peaches making sure to leave 1/2 inch space from the top. When the jar is filled, use a ladle to fill the jars with the prepared syrup. Make sure to leave 1/2 inch at the top. Next, tilt the jar slightly and run a table knife or rubber spatula between the peaches in the jar to release any trapped air bubbles.

Step 9

Screw the lids onto the jars. Make sure to screw them on tightly, evenly and firmly. Do not overtighten.

Step 10

Put jars into the water bath pot. Make sure the tops of the jars are covered with at least one inch of water. Process or boil jars for 20 minutes, but no more than 30 minutes.

After the jars have been processed for 20 minutes, lift the jars out of the water and let them cool overnight on hand towels on top of your counter. Once cool, check the jars to make sure the lids have been sucked down. To check, just press gently in the center with your finger. If it pops up and down, it is NOT sealed. If not sealed, replace with a new lid and reprocess the jar while it is still hot in the canner.

Canning Facts----It will take about 5 peaches to fill a one quart jar. About 7 1/2 pounds of peaches are needed to fill a canner of 7 quarts. A bushel weighs about 48 pounds and yields 16-24 quarts.

Strawberry Freezer Jam (Shiloh)

Strawberry Freezer Jam (makes 5 cups)

2 c. crushed strawberries
4 c. sugar

Mash fruit with a potato masher (or use a blender). Measure fruit into a bowl. Measure sugar into a separate bowl. Stir sugar into prepared fruit. Mix well and let stand for 10 minutes. Stir occasionally.

Stir 1 box pectin and 3/4 c. water in small saucepan. (Pectin may start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly untili sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. (Use 1 to 2 cup size containers that have tight lids. Make sure to wash and rinse plastic containers before filling.)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Rolo Cookies (Shiloh)

Rolo Cookies
*I originally got this recipe from Tiffany H.

Cream:
1 c. butter, softened (Tiffany recommends real butter.)
1 c. sugar
2 tsp. vanilla
1 c. brown sugar
2 eggs

Sift:
1 tsp. baking soda
3/4 c. cocoa
2 1/2 c. flour

40-48 Rolos

Combine sugar, butter and brown sugar. Add vanilla and eggs. Beat well. In a separate bowl combine flour, cocoa and baking soda. Combine dry ingredients with sugar mixture. Unwrap the Rolos. Take about 1 Tbsp. of dough in your hand. Put Rolo in the center and form dough around it.

Chop 1 c. of nuts (almonds, pecans, etc.). Mix nuts with 1 c. sugar. Dip dough balls in nuts and sugar.

Cook at 375 degrees for 7 to 10 minutes. (Can take 4 oz. of bark chocolate-the white kind- and drizzle melted chocolate on top. Let dry.)

Hot Fudge Pudding Cake (LaRein M)

Hot Fudge Pudding Cake 1 cup flour ¾ cups sugar 2 tablespoons cocoa 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 2 tablespoons melted shortening or margarine 1 cup finely chopped nuts (optional) Measure flour, sugar, cocoa, baking powder and salt into bowl. Blend in milk, shortening and nuts. Pour into greased square 9x9x2 inch pan. (Batter should be brownie batter thick). Topping: 1 cup brown sugar ¼ cup cocoa 1 ¾ cup hot water Stir brown sugar and cocoa together. Sprinkle over batter in pan. Pour hot water over all. Bake 45 minutes at 350º This makes a wonderful chocolate sauce on the bottom, with cake on top. Serves 9 Note: Can be doubled and served in 9x13 pan. I don't double the cocoa, in the topping and use 2 ½ cups water. Serve with whipped cream or cool whip. Best if served slightly warm. Yummy!

Chocolate Eclair (LaRein M)

CHOCOLATE ÉCLAIR 1-16 oz box graham crackers 2- 3-½ oz packages instant vanilla pudding mix 3 cups milk 1- 8 oz package cream cheese, softened 1-8 oz carton non-dairy whipped topping (Cool Whip) (I use a 12 oz carton and save some for the frosting) 1 3-½ oz package chocolate instant pudding for frosting Line 9x13 pan with one layer of graham crackers. Beat pudding with milk and cream cheese until stiff. Fold in whipped topping. Pour ½ of mixture over crackers. Place another layer of graham crackers on top and add remaining pudding mixture. Top with another layer of graham crackers. Follow directions on box of chocolate pudding for pie. I use the same mixer bowl I used for the vanilla pudding, and just mix very well. Add some whipped topping if you wish. Pour over the top of the last layer of graham crackers. Chill several hours or overnight. Try using all low fat ingredients. Delicious!! Experiment with different kinds of puddings… white chocolate, banana, etc. This is great to take to work or church parties.

Chocolate Sticky Buns (Kimberli D)

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!

Chocolate Mousse Cake Supreme with Giant Chocolate Curls (Kimberli D)

Cake:

1 Package Pillsbury Plus Devil's Food Cake Mix

1 cup Sour Cream

3/4 cup water

1/3 cup oil

3 eggs

Filling:

1 teaspoon unflavored gelatin

2 Tablespoons water

1 cup whipping cream

1/3 cup chocolate flavored syrup

Glaze:

6 ounce package (1cup) semi-sweet chocolate chips

6 Tablespoons butter or margarine

Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. remove from pans. Cool completely. In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In another small bowl, beat whipping cream at highest speed with mixer just until it begins to thicken. Gradually add chocolate syrup and gelatin; continue beating until soft peaks form. In a small saucepan, heat chocolate chips and butter over low heat, stirring constantly until chocolate is melted. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally. To assemble cake, place one layer of cake on a serving plate. Spread with half of filling; top with second layer cake. Spread with remaining filling; top with remaining cake layer. Spread glaze over top and sides of cake. Garnish with 12 Giant Chocolate Curls. Store in refrigerator. Makes 12 servings.

To Make Giant Chocolate Curls:

Cut 12 4 1/2 inch squares of heavy aluminum foil. Melt 4 ounces (4 squares) semi-sweet chocolate with 2 teaspoons shortening. Using the back of a teaspoon, spread layer of chocolate over foil to within 1 inch of each edge. Refrigerate 3 to 4 minutes or until chocolate is just set but not hard and brittle. If desired, sprinkle lightly with powdered sugar. Bring 2 edges of foil together to form a cone shape, crimping edges together. (Do not overlap chocolate.) Refrigerate about 30 minutes or until firm. Working with one at a time, carefully remove foil; keep remaining curls refrigerated. Use to garnish cake.

Paula Deen's Deep Dark Chocolate Truffle Cake (Tara C)

Paula Deen's Deep Dark Chocolate Truffle Cake
(Flourless cake)

Prepare a 9 inch spring form pan by lining the bottom with parchment paper so it hangs over and then close the latch to hold the paper in place and secure sides. Spray with some non-stick cooking spray. Pre-heat oven to 325 F.

• 8 oz. semi-sweet chocolate (Ghirardelli)
• 8 oz. dark chocolate (I used 60 % cocoa Ghiradelli for this one)
• 2 cubes butter
• 1 1/4 cup sugar
• 6 eggs, separated

Separate eggs, yolks in one bowl, egg whites in another. Set aside. Break up chocolate in a microwave safe bowl and add butter. Melt in the microwave for 30 second internals, stirring in between until completely melted and smooth. Whisk in sugar until combined. Then add the egg yolks to the chocolate mixture, one at a time, whisking after each one.

Now, in a medium bowl, beat the egg whites on high with an electric mixer. Beat for several minutes until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared spring form pan, and bake for 1 hour.

It will rise pretty high in the oven, but when you take it out to cool it will fall, hard :)
Cool on the counter for at least an hour and for at least 4 hours in the fridge before removing from spring form pan.

It is definitely worth the wait and amazingly rich and chocolaty. Bon Appetit!