Cafe Rio Pork

1 Pork Shoulder Roast
1 20 oz. bottle of Dr Pepper
1 cup brown sugar
2 T dry mustard
3 T cumin powder
2 T chili powder
6 cloves minced garlic
1 tsp pepper
1 can Chipotle Peppers in Adobo sauce

First, open the can of Chiles and drain the sauce into the Crockpot. Then discard the chiles (or use for something else, they are hot!) Add and mix together sugar, mustard,cumin,chili powder,garlic,pepper. Add roast and cook on High for 5 hours. Depending on the size of the roast, the cooking time will vary. After 5 hours the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks. Place back in Crockpot and cook until ready to serve. I also cooked this in the oven at 350 for three hours and I rotated and checked on it every 30 minutes. It was so good. When the Pork was done I ended up adding more Chili powder, Cumin, salt and pepper. Taste it and make sure you like the flavors before you serve.

Potato Soup

Potato Soup
10-12 potatoes (I usually only have to use 6-8)
3-4 cans chicken broth (Fill with just enough water if broth doesn’t cover potatoes)
½ c flour
½ c butter
½ c to 1 c milk or evaporated milk
1 tsp salt
½ tsp pepper

Cook potatoes in broth until almost cooked through (your fork should go through the potatoes but it shouldn’t smash it) Pour Broth in separate bowl so potatoes don’t continue to cook. Make Rue by melting the butter in pan. Once the butter is melted add the flour and stir until smooth. Add ½ c milk and broth to Rue and stir until smooth. (Don’t worry if your Rue starts to look runny, once you add the potatoes and cheese it will thicken up) Add potatoes and cheese and stir until smooth. When cheese is melted taste to see if it needs more cheese. Add salt and pepper or more or less to your liking.

What is really good is sautéed onions and garlic in the soup as well. You can sauté the onions and garlic in the butter you will just want to add 1 Tb spoon of butter more. Once your onions are translucent add flour and follow instructions above. What’s even better is to add Bacon! Finish this off with homemade breadsticks and salad what a great meal!

This is a great base for a lot of different soups

Broccoli soup, just steam and add in with potatoes
Bacon and cheddar omit potatoes and add lots of bacon and cheese
Sausage and gravy omit potatoes and add 1 c broth and milk and cooked sausage

Pumpkin Squares

These are better than any other Pumpkin Squares you have tasted. Just make sure you don't over bake them. I can eat these for breakfast,lunch and dinner....and I have!

Pumpkin Squares
2 cups pumpkin
4 eggs
1 cup oil
2 cups flour
½ tsp salt
1 tsp soda
1 tsp baking powder
2 tsp cinnamon
2 cups sugar

Frosting
1 lb powder sugar
3 oz cream cheese
6 Tb butter
2 tsp canned milk
1 tsp vanilla

Mix pumpkin, egg, and oil. Mix dry ingredients. Mix together. Bake on greased cookie sheet. Bake at 350 for 20 to 25 min

Jambalaya

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 10 ounces polka kielbasa sausage, sliced into rounds
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 2 cups pre-cooked shrimp (optional)…thawed under water for 2-3 min.
• 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(optional)
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce (optional)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon file powder
• 1 1/4 cups uncooked white rice
• 2 1/2 cups chicken broth

First start up the rice with the chicken broth, cook as you would normal rice. Sauté chicken in oil, when almost done, add the polka kielbasa sausage, onion, green pepper, celery, garlic, and Cajun seasoning. Sauté till veggies they are slightly crisp, then add crushed tomatoes and season with red pepper, black pepper, hot pepper sauce, Worcestershire sauce, and file powder. Add the shrimp, once the shrimp is heated through add the rice. Simmer 5 min to get the flavors all mixed together. Serve and enjoy!

Thanksgiving Sweet Potatoes

6 cups sweet potatoes
3/4 cup sugar
2 eggs
3/4 tsp. salt
6 TBSP. softened butter
3/4 cup milk
3/4 tsp. vanilla

Steam peeled sweet potatoes until fork tender. Mash. Add to mixture made with remaining above ingredients. Spread in a lightly greased 13x9 pan.

Top with the following mixture:

3/4 cup brown sugar
1/2 cup flour
5 TBSP. softened butter
1 cup chopped pecans

Bake for 30 minutes at 400 degrees.

Spiced Pumpkin Waffles

I found this recipe on the Internet awhile back. These waffles are so good! It's like eating dessert for breakfast. This recipe comes from Country Living:

2 1/2 cups all-purpose flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup unsalted butter (melted)
1 tsp pure vanilla extract

Preheat waffle iron. Combine all dry ingredients in a large bowl and set aside. Whisk together all wet ingredients another bowl until smooth. While whisking, add the flour mixture and blend until smooth. Generously coat the waffle iron with cooking spray and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.

Sleeping Baby Cupcakes

These cupcakes are so easy! Mini-Nilla Wafers, food coloring faces put on in advance with a toothpick; Starbursts, microwaved for a few seconds and rolled out with a rolling pin in advance; and Teddy Grahams stuck on with a dab of icing. Ta-da!

The decorating was so easy, I even filled the cupcakes. Some had a raspberry-cream cheese filling (1/4c raspberry jam and 4 oz cream cheese, blended) baked in, others had a chocolate pudding and whip cream filling piped in. I preferred the chocolate, but fruity cream cheese stuff has a sweet place in my heart, too.

Country Style Pork Ribs

1 1/2 lbs bonesless country-style pork ribs (we found out the boneless part is important)
1 med onion, sliced
2 c tomato juice
1/2 c packed brown sugar
1/4 c cider vinegar
1/4 c ketchup
2 T Worchestershire sauce
1 t ground mustard
1/4 t chili powder

Place ribs and onion in a 3 qt crock pot. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160.

BBQ Meatballs

This is a recipe I tried out tonight. It is easy ( I love crock pots!) and kid friendly. I saw a few other meatball recipes I want to try, but they're more involved and spicier looking, perhaps more to my taste, but I have kids. This sauce was very mild, like the topping on my grandma's meatloaf.

1 egg, beaten
1/2c shredded Colby-Jack cheese
1/4c seasoned bread crumbs
1/4c finely chopped onion
2 lbs ground beef

SAUCE:
2c ketchup
2T mustard
1T brown sugar
1T cider vinegar
1T lemon juice
1T soy sauce

In a large bowl, combine egg, cheese, bread crumbs and onion. Crumble beef over micture and mix well. Shape into 1 1/2 in balls. (You can form the mixture into a 1 in thick rectangle and cut into 24 squares, which you roll into balls for equal sized meatballs.) Place in a 3 qt crock pot.

In a small bowl, combine the sauce ingredients and pour over meatballs. Cover and cook on low for 7-8 hours or until meat is no longer pink.

Green Bean Casserole

Mix:
16 oz. Sour cream
1 can cream of mushroom

In 9x13, layer french cut green beans (can use 2 cans per layer)
spread above mixture over the cheese and repeat layers.

Top with french fried onions.

Bake at 350 degrees for about 30 minutes.

Pear Sandwiches

Melt butter in skillet
Mix in pinches of nutmeg, cinnamon, and mace
Slice pears and either spread with cream cheese on bread or slice mild cheese (havarti, etc.)
Toast in skillet like a grilled cheese

Apple-Sausage Rigatoni

6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked Keilbasa sausage, halved lengthwise, cut into 1" pieces
1 1/2 golden delicious apples, cored and cut into 1/2" thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola cheese
snipped fresh basil (to sprinkle on top)

In 4 quart dutch oven, cook pasta according to directions. Drain. Set aside.

In same dutch oven, cook sausage until lightly browned. Add apples; cook stirring occasionally, until apples are lightly golden, 5-7 minutes. Stir in cooked pasta the whipping cream and cheese. Heat through. Garnish with basil. Makes 4 servings

Nutter Butter Frozen Pie

Crust:

18 Nutter Butters, crushed
5 TBSP. melted butter

Press mixture onto bottom and sides of pie pan

Filling:

8 oz. cream cheese
1 cup peanut butter
3/4 cup sugar
1 TBSP. vanilla
8 oz. cool whip

Mix everything but Cool Whip on medium until well blended. Gently stir in 1 1/2 cups of Cool Whip. Spoon into crust. Spread thin layer of Cool Whip over top (very thin). Freeze for 4 hours or overnight. Let pie stand at room temperature for 30 minutes before serving.

Sharon's Toffee

2 cups white sugar
1 lb. butter

melt butter and slowly add sugar. Stir about 20 minutes over low heat. It will start to separate and look like gravy.

Sprinkle chocolate chips, spread when melted. Sprinkle chopped nuts if desired.

Apple Crumble

Apple Crumble

1 cup flour

3/4 cup packed brown sugar

1/2 cup oatmeal

1/4 cup butter (at room temperature)

1 can apple pie filling

Cinnamon

Make a crumble mixture of dry ingredients by cutting in butter. Put half of mixture in a pan. Add the pie filling and then top with remaining mixture. Sprinkle with cinnamon. Bake at 350 degrees for 35 minutes. Can be served warm or cold.

Hash Brown Bake in Muffin Pan

Hash Brown Bake in Muffin Pan

Preheat oven to 350. Spray or grease with cooking oil or spray oil a muffin pan for 12 regular size or large muffin pan for 6.

6 eggs

1/2 cup plain yogurt (or milk)

1/2 teaspoon Lawry's seasoned salt and 1/2 teaspoon pepper

Dash Tabasco (2 to 3 shakes is a dash)

1/4 cup butter

3 cups shredded hash brown potatoes (fresh or frozen,, thawed)

1/4 cup each onion and yellow pepers - finely chopped

1 cup grated sharp cheddar cheese

Preparation:

Beat eggs, yogurt, salt, pepper, Tabasco together.

In large saute pan melt butter and lightly saute onion and yellow pepper - 2 to 3 minutes. Add potatoes. Stir to mix and slightly saute potatoes with onion and pepper - until begins to brown.

Take the sauteed potato mixture and place in muffin pan - enough in each opening to pat on bottom and up the sides - about two heaping Tbsp - and if you have more potato - just add a bit more to each muffin opening.

Take a large pinch of grated cheddar cheese - about 1 Tbsp and drop on tope of hash browns.

(Stir egg mixture to make sure well blended) Pour egg mixture into each muffin opening - over top of cheese and potatoes - until filled close to top.

If you like, you can sprinkle one more dollop of cheese on top of egg misture.

Bake at 350 for approiximately 25 minutes or until knife comes out clean when inserted. Let set for 5 minutes before removing from muffin pan.

French Toast Casserole

French Toast Casserole

1/2 cup melted butter

1 1/2 cups brown sugar

1 tsp. Cinnamon

French bread, day old sliced 1" thick about 10 slices

8 eggs

2 cups milk

1/8 tsp. salt

1 tsp. nutmeg

In a small bowl, mix together melted butter, brown sugar and cinnamon, spread on bottom of 9" x 13" baking dish. Place French bread slices over this mixture, pressing pieces tightly together to hold them in place.

In a separate bowl, beat eggs, milk and salt. Carefully pour over bread, making sure that bread stays on the bottom of pan and does not float. Sprinkle nutmeg on top. Cover tightly, refrigerate overnight. Bake in a 350 degree oven for 45 minutes. Cool for 5 minutes then cut into small pieces. Enjoy!

Cranberry Orange Scones

Here is the scones recipe but I just brushed the scones before cooking with egg whites because I served with Lemon Curd.

Cranberry Orange Scones

2 cups all purpose flour

10 teaspoons sugar, divided

1 tablespoon grated orange peel

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1 cup dried cranberries

1/4 cup orange juice

1/4 cup half-and-half cream
1 egg

1 tablespoon milk

Glaze (optional)

1/2 cup confectioners' sugar

1 tablespoon orange juice

Orange Butter:

1/2 cup butter, softened

2 to 3 tablespoons orange marmalade

In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10 wedges. separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned. Remove to a wire rack.

Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm schones. Yield: 10

Double Chocolate Peanut Butter Cookies

6 oz. semi-sweet chocolate, coarsely chopped
2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup brown sugar
3/4 cup white sugar
2 sticks butter
1 cup creamy peanut butter
2 large eggs
2 tsp. vanilla extract
12 oz. milk chocolate chips (about 2 cups)
24 to 30 whole, shelled peanuts

Preheat the oven to 300 degrees. In a double boiler, melt the semisweet chocolate over hot, not simmering water. Set aside to cool to room temperature

In a small bowl, whisk together the flour, baking soda, and salt.

In a medium bowl, whisk together the sugars, then add the butter and beat until well combined. Add the peanut butter and beat until smooth. Add eggs and vanilla. Add flour mixture and finally the chocolate chips.

Pour in the melted chocolate and mix with a wooden spoon until marbled. Drop the dough in 3-TBSP. mounds 2 inches apart on ungreased baking sheets. Top with one whole peanut. Bake fore 23 minutes, or until just set but still soft. Cool completely

Angel Hair Pasta

12 oz. angel hair pasta, cooked, drained

Saute:
1 small onion, chopped
4 TBSP. olive oil

Add chicken if desired

Add pasta to onion

Salt and Pepper to taste
Squeeze juice of 2 lemons

Top with 4 TBSP. Parmesan cheese

Manicotti

For 12

Cook shells

Mix:

2 eggs
4 cups shredded mozzarella cheese
2 cups ricotta or cottage cheese
6 TBSP. fresh basil or 2 TBSP. dried basil
1 TBSP. oregano

Fill shells with mixture

1 jar of spaghetti sauce (spread over tops of shells)
Sprinkle with Parmesean Cheese

Cover with foil and Bake 350 degrees fro 30 minutes

Greek Style Chicken

12 pieces of chicken (bone in) can be thighs, legs, breasts, etc.
4 c. water
6 chicken bouillon cubes
juice of 4-6 lemons
10 cloves of garlic
2 TBSP. oregano
2 TBSP. olive oil

Preheat oven to 350 degrees
Place chicken in 13x9 pyrex dish. Salt and pepper the chicken. Dissolve bouillon in water and microwave on high for 4 minutes. Combine lemon, water, garlic, oregano, oil. Pour over chicken. Cover with tin foil. Cook at 35o degrees for 2 hours. Serve over rice with juice from pan.

Poppy Seed Chicken

2 cups cooked chicken, diced
2 cans cream of chicken soup
1- 8 oz. tub sour cream
1/4 cup Parmesean Cheese
3 cups crushed Ritz crackers
1/2 cup butter (melted)
1 TBSP. poppy seeds

Preheat oven to 350 degrees
combine chicken, 2 cans of soup, sour cream, cheese. Place in cooking dish and bake for 3o minutes or until bubbly. Combine ritz, butter, poppy seeds. Sprinkle over chicken sauce evenly and cook for another 15 minutes or until crackers are lightly browned. Serve over rice.

Creamy Tomato Basil Soup

3 small jars Classico Tomato Basil spaghetti sauce
1- 15 oz. jar alfredo sauce
1 can chicken broth
1 garlic clove, minced
salt and pepper to taste

Can add spinach and/or fresh basil

Using a large pot, saute garlic. Add tomato and alfredo sauces, chicken broth, salt, and pepper. Cook until heated through. Garnish with Parmesean cheese. This is very good with cheese tortellini. Cook tortellini according to package directions and add to heated soup.

Made-over Chicken Tetrazzini

8 oz. spaghetti, uncooked
1 lb. boneless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced mushrooms
4 oz. cream cheese
1/4 cup flour
14 oz. chicken broth
3 TBSP. parmesan cheese
1/2 cup mozzarella cheese

Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers, and mushrooms. Cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet and set aside.

Place cream cheese, flour, and broth in a skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low, and simmer for 5 min., stirring frequently.

Drain pasta, return to saucepan. Add cream cheese mixture, chicken mixture, and 2 TBSP. Parmesan cheese. Mix well. Spoon into 2 qt. round casserole dish, cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 TBSP. Parmesean cheese. Continue baking, 2 minutes, or until mozzarella cheese is melted.

Makes 6- 1 cup servings

Snickerdoodle Cookies

1/2 cup butter or margarine-softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

mix butter, shortening, sugar, and eggs. Blend in dry ingredients. Shape into balls. Mix 2 TBSP. sugar and 2 tsp. cinnamon. Roll into balls in this mixture. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet. Makes about 6 dozen.

Spudnuts (donuts)

Makes 100 Servings

1 quart milk, scalded
1 cup white sugar
7 TBSP. yeast
1 TBSP. sugar
2 cups mashed potatoes (can use instant)
8 TBSP. shortening
14 cups flour
3 TBSP. salt
4 eggs

Glaze Frosting:
2 Pounds powdered sugar
1 cup warm water
1 TBSP. vanilla

Cream sugar and shortening together. Add eggs, milk, and potatoes. Mix well. Then add yeast mixture (dissolve yeast with 1 cup warm water and 2 TBSP. sugar, takes 10 minutes to rise) then add flour and salt and mix well. Set where warm to raise for 1 hour or until double in bulk. Take 1/2 dough and pat on floured cloth. Dough will be sticky, but do not add any flour. Press dough with hands until 1/2 thick. Cut into spudnuts. As the dough is cut, place on a floured cloth to rise. Cut all of the dough before starting to fry. When you start to fry, use the dough you cut first, place in a deep paft with top side down in fat. Fat should be 375 degrees. Use oil with about 2 cups of shortening for best color. Fry until golden brown on one side and turn over. When done on both sides, remove from fat and place on tray to dip. Dip in glaze and put on round stick to dry. Glaze is mixed and is ready to use.

Banana Nut Winter Smoothie

Ingredients:

1 banana, frozen

1 cup Dannon® All Natural Vanilla Lowfat Yogurt
1/4 cup chopped walnuts
1/2 tsp. ground cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg

Directions:

1. Cut the frozen banana into 3 or 4 chunks and peel. Place in blender with Dannon® All Natural Vanilla Lowfat Yogurt, walnuts, cinnamon and honey (optional).
2. Blend on high for 2 minutes or until smooth. Pour into glass and top with a dusting of ground nutmeg.

Raspberry Bars

1 tsp. baking powder
1 c. flour
1/2 c. butter
1 egg beaten
1 tbsp. milk

press into 8x8 inch cake pan. spread lightly with raspberry jam.

1 egg beaten
1 c. white sugar
2 c. coconut
3 tbsp. melted butter
1 tsp. vanilla

beat well, spread over jam. Bake 350 degrees for 30 minutes

Raspberry Jell-o Salad

1 lg. package raspberry jello.
1 12 oz. cool whip
2-3 pkgs. frozen raspberries in juice

Mix jello with 2 c. boiling water. Cool somewhat. Smash raspberries in juice. Reserve 3/4 cup. Add enough water to make 1 3/4 c. and add to cooled jello. Let set. Mix cool whip and 3/4 c. raspberry. Spread on top.

Chicken and Beans Burritos

Chicken Breast Tenders seasoned with salt, pepper, garlic powder, cumin, chili powder, red pepper flakes

Salsa (casa chicas or casa sanchez)
Black beans (drained)
Corn
Onions

cook chicken in olive oil until juices run clear. Serve with tortillas

Cajun Chicken Pasta

4 oz. linguine pasta
2 boneless skinless chicken breast halves, sliced into thin strips.
2 tsp. Cajun seasoning
2 TBSP. butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 c. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
2 TBSP. grated parmesan cheese

1. Boil salted water and add pasta. Cook 8-10 min.
2. Place chicken and seasoning in bowl and toss to coat
3. Saute over medium heat chicken in butter until no longer pink and juices run clear, about 5-7 minutes. Add peppers and onions and cook for 2-3 minutes. Reduce heat, stir in cream. Season sauce with the rest of spices.
4. In a large bowl, toss pasta with sauce and sprinkle with cheese.

Homemade Tortillas

Makes 6

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
5/8 c. water

Combine dry ingredients. Cut in shortening. Mix in water slowly. Kneed till smooth. Divide into 6 balls. Set in gallon size ziplock bag. Let sit 20 min. Roll out paper thin. Cook over med.-high heat.
Flip 3 times (about 10 seconds each side) Steam bubbles should form. Keep in tortilla warmer or wrapped in a towel.

Yellow Squash Casserole

Serves 10

4 c. sliced yellow squash
1/2 c. chopped onion
35 buttery round crackers, crushed
1 c. shredded cheddar cheese
2 eggs, beaten
3/4 c. milk
1/4 c. butter, melted
1 tsp. salt
ground black pepper to taste
2 Tbsp. butter

Directions

1. Preheat oven to 400 degrees F
2. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid, and cook over low heat until squash is tender, about 5 minutes. Drain well.
3. In medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 c. melted butter, salt, and pepper. Mix well, then spread into 9x13 pan. Cover top with remaining cheese and cracker mixture. Dot with 2 Tbsp. butter.
4. Bake in preheated oven for 25 minutes, or until heated through and browned on top.

Chocolate Chip Cookies III

3 c. flour
1 tsp. b. soda
1 tsp. salt
1 c. margarine
1 1/3 c. sugar
2/3 c. brown sugar
1 1/2 tsp. vanilla
2 eggs
3 c. chocolate chips

combine dry ingredients and set aside.

cream margarine, sugars until light. Beat in vanilla and eggs until smooth. Beat dry ingredients into creamed mixture and then add chocolate chips.

Drop dough by heaping Tbsp. onto parchment-lined baking sheets.

Bake at 325 for 12 minutes, turning sheets end-for-end about 1/2 way through.

Hawaiian Haystacks

Cook and de-bone 1 chicken

Make Gravy:
melt 1/2 c. margarine
Blend in 3/4 c. flour until smooth
add 2 c. chicken broth
1 c. milk
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. pepper

Stir until gravy is smooth and thickened. Mix in chicken cubes and serve with:

chopped celery
chopped green onions
pineapple chunks
chopped tomatoes
grated cheddar cheese
grated coconut
almond slivers
Chinese noodles
cooked rice

10-20 servings

Easy No-Bake Cookies

1/2 cup milk
2 cups sugar
1 stick butter
2/3 cup peanut butter
3 cups quick oats
6 Tablespoons cocoa
1 teaspoon vanilla

Mix peanut butter, oatmeal, cocoa and vanilla. Boil milk, sugar, and butter for one minute. Quickly blend mixture with boiled ingredients and drop on waxed paper.

Johnson's Beans and Rice

1 Polka Keilbasa Sausage
1 onion
2 cloves garlic
1 can diced tomatoes
2 cans black beans

Saute sausage, onion, and garlic til slightly crisp on the edges of the sausage. Add the beans and tomatoes, bring to boil, then simmer 20 min. Serve over rice. Serves 6.

Razzamatazz Smoothie

Makes about 4 cups

Place in blender:

2 c. frozen strawberries
1 ripe banana
2 scoops orange sherbet
1 c. crushed ice
12 oz. raspberry juice (I use Welch's White Grape/Raspberry Juice Blend)

Blend and serve immediately.

Summer Chicken Salad

3 c. boneless, skinless chicken breast (1 1/2 lbs. cooked, cubed)
1 c. chopped grapes
4 Tbsp. chopped celery
2/3 c. light mayonnaise
1/4 c. white wine vinegar
2 Tbsp. soy sauce
2 tsp. curry powder
2 tsp. ginger
2 tsp. grated onion

In a large bowl, combine cooked chicken, grapes, and celery. In a separate bowl, whisk together mayonnaise, vinegar, soy sauce, curry powder, ginger, and onion. Pour dressing over chicken mixture and stir. Serve over lettuce or inside rolls or croissants.

Corn Bread

1/2 cup Butter
2/3 cup Sugar
2 Eggs
1 cup Buttermilk
1/2 tsp Baking Soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt

Preheat oven to 375 degrees and grease a 8x8 pan. Melt butter add sugar and eggs, beat til blended. Mix buttermilk with baking soda then add to egg mixture. Next, add cornmeal, flour, and salt. Mix til blended, pour into a greased pan, and bake for 30 min.

White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

Mexican Lasagna

Mexican Lasagna
Filling:
1-15 oz. can black beans, rinsed and drained
1-16 oz. jar mild green salsa

Sauce:
1 lb. lean ground pork sausage or beef, cooked and drained
2-16 oz. jars mild red salsa

Cheese:
8 oz. shredded mexi-blend (I like to use more.)

In a pan, spread 1/3 c sauce on bottom. Layer 4 lasagna noodles, filling, sauce, and cheese. Repeat.

(Freezes well up to 3 months. Just thaw in fridge night before baking.)

Bake covered 375 degrees for 45 minutes. Uncover and bake 10 more minutes. Let stand 15 minutes. Serve with sour cream.

Eclair Cake

Eclair Cake


1/2 c butter
1 c flour
1 c water
1/4 t salt
1 T sugar
4 eggs

Melt butter. Add water and bring to a boil. Remove from heat and add flour, salt, sugar. Stir into a soft ball. Cool 5 minutes. Add eggs one at a time. Mix in each with fork.

Spray cookie sheet with pam. Spread onto cookie sheet. Bake 400 degrees, 25 minutes. Cool crust to room temperature.

Topping:
1 8oz. package cream cheese (softened to room temp)
2 small packages vanilla instant pudding
3 c milk

Mix small amount milk with cream cheese until creamy. Add pudding and rest of milk. Use beater and mix well. Spread on cooled crust.

Cover with 8 oz. cool whip.

Drizzle with carmel or chocolate sauce.

Refrigerate until serve. Serve with cold water.

Navajo Taco's

2 c. flour
1/2 tsp salt
1 tsp baking powder
1 c. milk

Mix and knead; Roll out 1/4 inch thick and about 4 to 5 inches wide. Fry in hot oil. Drain on paper towels. Top with chili or refried beans, cheese, lettuce, tomatoes, onions, sliced olives and top with sour cream. Serves 4 (Like tacos on a scone)

"Cafe Rio" Cilantro Lime Rice

Cafe Rio Cilantro Lime Rice

3 cups water (I used WAY more)
3 cups rice
4 cubes chicken bouillon
4 t. minced garlic
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1/2 bunch of cilantro, finely chopped
1/2 onion, finely chopped
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer, covered for 30 minutes or until rice is cooked.

***Note*** I used dried onion instead of fresh and didn't blend anything in a food processor and threw everything in a rice cooker.

Russian Chicken

Russian Chicken

In a crock pot, place:

6-8 boneless, skinless chicken breasts (I use frozen ones if I don't have any thawed)

1 bottle Russian salad dressing

1/2 jar apricot preserves

1 packet Lipton Onion Soup Mix

Slow cook on low 'til chicken is cooked through, 3-6 hours, depending on frozen or not and the power of your crock pot.

I like to serve it with Basmatti Rice, with the sauce spooned over the top.

Chocolate Chip Cookies

I believe that chocolate chip cookies are like meat loaf, apple pie, lasagna and (or so Tyler claims) teriyaki: that you like the ones you grew up with. Here's one of the two recipes that were regulars at our house, and still are.

Nel's Chocolate Chip Cookies

1 c margarine (I like the second to cheapest margarine--is it Imperial? The Blue Bonnet will do but that expensive stuff does not)

1 1/4 c brown sugar (I add a little more)

1 1/4 c white sugar

mix

2 eggs

2 t vanilla

mix

3 1/2 - 4 c flour

1 t salt

1 t soda

mix

12 oz chocolate chips

Spoon out

Bake 350 degrees 8-10 minutes, pulling them out before they are "done"

Strawberry Trifle

1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips

Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.

Honey-Pecan Crusted Chicken

*This Recipe comes from Cooking Light
1/4 tsp salt
1/4 tsp black pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) skinned chicken drumsticks
1/4 cup honey
2 Tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1/1/4 cups finely crushed cornflakes
1/2 cup finely chopped pecans
Cooking spray

1.Preheat oven to 400
2.Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika, and garlic powder in a small bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of chicken with honey mixture;dredge in cornflake mixture.
3.Place chicken on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray; bake at 400 for 40 to 45 minutes or until done.
Yield: 8 servings

Roasted Chicken

1 Whole Chicken
2 Celery stalks chopped
1 Onion chopped
3 Whole Garlic Cloves
4 Slices of Lemon

Rub:
½ cup of Butter melted
1 T Thyme
1 T crushed Rosemary
3 Garlic cloves crushed
1 tsp salt
½ tsp pepper

Stock:
2 Cans of Chicken Broth
2 Celery Stalks chopped
Giblets and neck bone
1 Carrot chopped
1 T Poultry seasoning
1 Onion
1 tsp salt
1 T Olive Oil

Preheat the oven to 350. Clean out the chicken and save all of the insides (except for the liver). Stuff the chicken with the celery, onion, garlic and lemons. Mix together the butter, thyme, rosemary, salt, pepper and garlic. Lift up the skin and pour 2/3 of the butter mixture over the inside of the chicken between the skin and the meat and around the thighs as well. Pour the remaining of the butter over the top of the chicken and rub all over. Place chicken in an oven bag and follow directions on bag. Cook the Chicken at 350 for 1 ½ or until the temperature of the chicken reads 180.

While chicken is cooking, heat a stock pan with oil. Add Giblets and bones to pan. Cook until browned on both sides. Add celery, onion, carrot, seasoning and salt. Cook until tender. Add Chicken broth and bring to a boil. Once boiling reduce heat to low and cover slightly with a lid. Simmer for 30 min. Turn of heat. This is what you are going to use to make the gravy.

Gravy:
¼ cup of butter
¼ flour
Stock
Drippings from chicken
Salt and pepper to taste

Heat butter until melted. Add flour cook and stir for about two minutes. Add stock, and drippings from chicken. Cook until thickened.

Homemade Granola

4 cups regular rolled oats
1 cup shredded coconut
3/4 cup regular wheat germ
3/4 cup chopped nuts
3/4 cup brown sugar
1/2 cup nonfat dry milk
1/3 cup honey
1/4 cup canola or vegetable oil

Preheat oven to 325 F. Grease a large cookie sheet with cooking spray; set aside. Combine the first 6 ingredients in a bowl; mix well. In a small saucepan, blend honey and oil; heat gently to dissolve honey. Pour honey-oil into the dry ingredients, stirring well to thoroughly coat and mix. Spread the mixture evenly over the baking pan and bake for 15 to 20 minutes or until toasted to your liking. As it bakes, stir the Granola with a spatula every 5 minutes. Cool well and store at room temperature in an airtight container.

(To Skip a few steps I melt the Honey and oil in the microwave for 30 sec. And I stir the mixture once in the middle of cooking time. I stir after I take it out of the oven.)

Homemade Rolls

3 Tbs Yeast
3 cups warm water
1/2 cup sugar
½ cup oil
2 eggs (slightly beaten)
2 ½ tsp salt
Eight cups flour

Combine yeast, water and sugar let sit for 15 min. Add oil, eggs and salt. Add the first six cups of flour let mix for 2 min. Add remaining cups of flour ½ cup at a time. The dough will be slightly sticky to the touch. Spray bowl with cooking spray add dough, cover and let rise for 30 min. Punch dough down. Shape dough into balls (a little bigger than a golf ball) Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Spray 3 round 8 inch cake pans with cooking spray and place balls in pan (about 7 or 8 will fit). Space so they are close together but not touching. Cover and let rise for 30 min or doubled in size. Bake for 20-25 min at 375. I like to butter the tops right when they come out of the oven. Remove rolls from pan immediately and cool on cooling racks.

April Cooking Group: Munchy Jam Bars

April Cooking Group: Munchy Jam Bars

1 package yellow or white cake mix
2 cups crushed Corn Flakes cereal
1 cube soft butter
1 cup jam

Blend first 3 ingredients with a pastry blender. Reserve 1 1/2 cups for top. Press remaining mixture in greased 13x9 pan firmly and spread jam over the top. Sprinkle reserved crumbly mixture over top. Pat gently and bake at 350 degrees for 25-30 minutes until light brown.

April Cooking Group: Potato Gnocci with Tomato Sauce

April Cooking Group: Potato Gnocci with Tomato Sauce

Potato Gnocchi
1 1/2 lbs. potatoes (peeled, cut in 1/4s)
1 1/4 c. flour, plus extra for kneading
1 Tbsp. butter
3/4 tsp. salt
1 egg

Boil potatoes and drain and mash. Add remaining ingredients and blend. Knead for 1-2 minutes with additional flour. Roll small amounts into "snakes" and cut in 1" pieces. Boil until they float and remove with a slotted spoon.

Gnocchi Sauce
1 Tbsp. olive oil
1/2 small onion, peeled and finely chopped
2 cloves garlic
1 can crushed tomatoes (28 oz.)
2 tsp. dried basil
1/2-1 Tbsp. sugar, depending on preference
1/2 tsp. salt
1/4 tsp. pepper

Saute onion and garlic in olive oil. Cook for 5 minutes. Add rest of ingredients and bring to a boil. Cover and let simmer 1 hour.

Chocolate Marshmallow Rice Krispie Bars

Chocolate Marshmallow Rice Krispie Bars

1 package fudge brownie mix, family size

1 package miniature marshmallows (10 ½ oz)

1 ½ cup chocolate chips

1 cup creamy peanut butter

1 T butter or margarine

1 ½ cup Rice Krispie cereal

Greased 9x13 pan

Prepare and bake brownies following package directions for original recipe. Remove from oven and sprinkle marshmallows on hot brownies. Return to oven. Bake 3 minutes longer. Place chocolate chips, peanut butter and butter in a medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled and store in refrigerator.

Adam's Favorite Chocolate Cream Cheese Cake

Adam’s Favorite Chocolate Cream Cheese Cake

1 Devil’s Food Cake Mix

1 8 oz. package cream cheese (softened)

1 egg

1/3 cup sugar

½ cup chocolate chips

Mix cake mix as directed on package. Pour into greased 9x13 pan. In a separate bowl, mix cream cheese, egg, sugar, and chocolate chips. Dollop cream cheese mixture over cake. Bake as directed on cake mix box. Frost with chocolate frosting. Can also be made into 24 cupcakes.

Strawberry Daiquiris

Strawberry Daiquiris
5 cups frozen strawberries
1 cup daiquiri mix
1 cup ginger ale
Place all ingredients in a blender and blend on high or “ice crush” until
smooth.

Spanish Rice

Spanish Rice
1 1/2 cup uncooked rice
1 tsp olive oil
1 clove garlic, minced
1 can tomato sauce
1 can chicken broth
Salt and pepper to taste
Heat oil on medium, add rice and garlic. Cook until rice is a little
browned. Add tomato sauce and chicken broth. Bring to a boil. Reduce
heat to medium low heat. Cover and cook for 15 minutes, then check
rice. If rice is not done and there is no more liquid, add 1/2 cup of water
and cook for an additional 5 min.

Semi-Homemade Refried Beans

Semi-Homemade Refried Beans
3 bacon strips
2 cans refried black beans
Salt and pepper to taste
1/2 tsp chili powder
1 tsp cumin
1/4 cup shredded cheese
Cook bacon using a frying pan, set aside, keeping bacon fat in the pan.
Place beans in bacon fat and cook through. Add salt, pepper, chili
powder, and cumin. Sprinkle cheese on top and it is ready to serve!

Fast Enchilada Casserole

Fast Enchilada Casserole
1 lb. ground beef
1 half chopped onion
1 clove minced garlic
1 large can red mild enchilada sauce
1 dozen corn tortillas
4 cups shredded sharp cheese
Sliced olives
Brown the beef with the onions and garlic until it is cooked thoroughly.
Mix with the enchilada sauce. Tear the corn tortillas into quarters and
layer with the beef and enchilada sauce, sprinkling cheese between the
layers. End with cheese on top and some sliced olives. Bake at 350
degrees until hot and bubbly, about 20-30 minutes.

Chicken Taquitos

Chicken Taquitos
Chicken tacos mixture (see separate recipe)
20 corn tortillas
1 cup shredded cheese
Preheat oven to 400 degrees. In a frying pan or on a griddle, cook
tortillas on medium high, spraying each side with pam spray before
cooking. Place tortilla in heated pan and cook for about 20 seconds on
each side (when tortilla is bubbling, flip over). Combine chicken
mixture and cheese. Take a tablespoon or two of this mixture and
spread down the middle of the tortilla. Roll the tortilla very tightly and
place seam side down on a greased cookie sheet. Spray the tops with
cooking spray and cook for 20 minutes. Yields approximately 20
taquitos.

Chicken Tacos

Chicken Tacos
2 cups cooked chicken
1 can diced green chilies
1 can tomato sauce
1 garlic clove minced
1 small onion diced
Using a large sauté pan, cook chicken on medium high heat until
golden brown on both sides. Remove chicken and shred, set aside.
Using the same pan, cook onions and garlic together for about five
minutes until onions are translucent. Add tomato sauce and green
chilies to the same pan. Then add shredded chicken and cook until
heated through. Serve with warm tortillas.

Chicken Tortilla Soup

Chicken Tortilla Soup
1 Trader Joe's creamy corn and roasted pepper soup
1 Trader Joe's 12 oz pico de gallo salsa
1 can black beans
1 can Mexicorn (corn with green and red peppers in it)
1 can chicken (I like to debone part of a chicken)
Cilantro to taste
Dump it all together and let simmer for 5-10 minutes. Serve with
tortilla chips, shredded cheese, and sour cream. It's really good and so
quick to make.

Chicken Alfredo Pizza

Julie Winter’s Pizza Dough Recipe

1 tbsp yeast

1 tbsp sugar

1 tbsp oil

1 tsp salt

2/3 C warm water

2 C flour

In a large bowl mix yeast in water (a little hotter than lukewarm). Mix in sugar, oil, and salt. Add first cup of flour and stir slowly. Add remaining flour until the dough is slightly sticky but does not stick to your fingers. Depending on the temperature of your house you might need to use less flour than called for. Knead dough on a lightly floured surface for 4 to 6 minutes. Place dough in a lightly oiled bowl and turn to coat. Cover with a towel and let rise for 30 to 45 minutes. When ready the dough should be double in size. Punch the dough down and let rest for a couple of minutes. Spread out evenly on a greased pizza pan, stone or cookie sheet. Add sauce, cheese, and anything thing else you want to put on top. Cook at 400 degrees for approximately 15 minutes. It may need a little more time depending on how many toppings you add. When done, the crust will be golden brown.

This dough makes great breadsticks. When you make breadsticks with this recipe shape as desired and place on greased cookie sheet. Check after 10 minutes for doneness. I like to add butter, Parmesan cheese, and salt, right when they come out of the oven. Place on wire rack to cool.

Chicken Alfredo Pizza

4 chicken tenders

½ jar Bertolli alfredo sauce

1 tsp olive oil

1 clove garlic

4 bacon strips, cooked and crumbled

½ lemon

¼ C parmesan cheese

Salt and pepper to taste

2 C mozzarella cheese

1 C spinach

¼ C artichoke hearts chopped

1 tbsp fresh basil chopped

2 Roma tomatoes, sliced

1 Pizza Dough (see separate recipe)

Salt and pepper the chicken tenders and cook until done. Dice the chicken, squeeze lemon juice on to chicken. In the same pan, heat oil on medium heat and add garlic. Cook for 30 seconds and add alfredo sauce. Stir in Parmesan cheese and salt and pepper to taste. Spread pizza dough evenly onto greased pan. Spread alfredo sauce evenly over dough. Add half of the cheese. Add spinach, artichoke hearts, basil, Roma tomatoes, and remaining cheese. Cook at 400 for approximately 20 minutes. It may need a little more time depending on how many toppings you add. When done, the crust will be golden brown.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more) Also, it is a process to make, so be patient and leave your day open, but it is totally worth it! After you look at all the ingredients too, you will see why it is soooo delicious!

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Crumbled Peanut Butter Cups (optional)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Rach note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Sprinkle with crumbled peanut butter cups. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

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The purpose of this blog is to share tried-and-true recipes with each other. We love to collect recipes, cook, and best of all, eat! Everyone is invited to read this blog and post on it. If you have any suggestions or would like to submit a recipe, please leave a comment with your email address. Enjoy!