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