Peanut Butter Cookies

entry by Maren Stafford

3/4 cup creamy peanut butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
3/4 tsp. salt
3/4 tsp. baking soda

Preheat oven to 375. Cream first 6 ingredients. Mix in remaining dry ingredients. Drop heaping teaspoon fulls on ungreased cookie sheet, 2 inches apart. Flatten slightly with fork in criss-cross pattern. Bake for 7-8 minutes until set and just begining to brown. Cool on baking sheet. Store immediately in air tight container to make sure they stay soft. Makes 3 dozen cookies.

Easiest Snickerdoodles Ever

entry by Martha Tew

1 box yellow cake mix
2 tsp. canilla
1/3 cup vegetable oil
2 eggs

1/2 cup sugar + 2 tsp. cinnamon

Preheat oven to 373 degrees. Mix vanilla, cake mix, oil, and eggs. Place sugar and cinnamon in a shallow bowl. Form cookie dough into 1 inch balls and roll in cinnamon/sugar. Place on baking sheet nd bake for 8-10 minutes.

Chocolate Chip Cookies

entry by Rebecca Lainhart {mom's recipe~Vickie Winkle}

Cream the following:
2 cups white sugar
1 cup brown sugar
1 1/2 cup shortening {I prefer butter flavored}
4 eggs

Sift together & add to above mixture:
4 1/2 cups flour
2 tsp. baking soda
2 tsp. salt

Stir in:
2 tsp. vanilla
12 oz. chocolate chips
Nuts {optional-pecans are best}

Bake at 350 for about 11 minutes, until cookies are light golden bown. {I bake the cookies and then leave them on the cookie sheet to cool while the next sheet of cookies is in the oven. Not over baking them and cooling them on the cookie sheet makes the cookies even better! Also, sometimes I reduce the amopunt of flour by about 3/4 cup and then add 1 cup of oatmeal instead.}

The Easiest Pumpkin Chocolate Chip Cookies

entry by Jennifer Fullmer

Ingredients:

1 Spice cake mix
1 Can of pumpkin (29 oz)
1 Bag of chocolate chips

Directions:

Mix everything together and drop by rounded teaspoon fulls onto ungreased cookie sheet. Bake at 400 for 15 minutes. Cool on wire rack. They'll be gooey inside and might look uncooked until they cool. Makes about 5 dozen cookies.

Skor Bars

entry by LuAnn Webster

2 and 1/3 cups flour
2/3 C brown sugar
3/4 C butter
1 egg
2 C chocolate chips divided
1 C chopped nuts
1 can sweetened condensed milk
1 and 3/4 C skor bits

1. Heat oven to 350, Grease 9x13 pan
2. Stir together flour and brown sugar in large bowl. Cut in butter. Add egg; mix well. Stir in 1 and 1/2 C cholcolate chips and nuts. Reserve 1 and 1/2 C mixture
3. Bake 10 min. Pour sweetened condensed milk evenly over hot crust. Top with 1 and 1/2 C toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
4. Bake 25 - 30 min. Sprinkle with remaining 1/4 C toffee bits. Cool completely.

Wilton Sugar Cookies

entry by Rebecca Lainhart

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

Preheat oven to 375°F. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough 2 hours. Roll out dough 1/8 in. thick on lightly floured surface {use powdered sugar instead for a special touch}, dip cutters into flour {powdered sugar} before each use. Place on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned. Place on cooling rack for 5 minutes, remove from sheet and cool.

Chicken Lasagna Roll-Ups

entry by Melissa Hodges

4 chicken breasts cooked and shredded (I have used 3 cans shredded chicken)
9 cooked and cooled lasagna noodles
1 bottle spaghetti sauce
1 16oz cottage cheese
Mozzarella cheese
1 package fresh parmesan cheese

Mix together 3/4 container cottage cheese, 1/2 jar sauce, 1 cup mozzarella cheese, 1/2-1 cup parmesan cheese and chicken.
Then season with salt, pepper, and garlic powder.
Spread meat mixture on each noodle and roll up. Set upright in casserole dish.
Top noodles with small layer of cheeses and then pour the rest of the sauce over rolled noodles.
Top with mozzarella cheese and bake.
Bake @350' for 20-30 min
A kid favorite!!!

No-Boil Lasagna

entry by Maren Tew

1 small-curd cottage cheese
2 eggs
1/2 cup Parmesan cheese
1 jar favorite red pasta sauce
1 cup water
1 can diced tomatoes
1 lb. sausage or ground beef, cooked/drained
1/2-1/4 small onion diced finely
1 Pkg. Lasagna noodles {uncooked}
4 cups shredded Motzerella cheese

Preheat oven to 350. In one bowl combine cottage cheese, paresan, 1 cup of the motz. cheese, and eggs; mix well. In another bowl mix cooked meat, pasta sauce, water, tomatoes, and chopped onions. On bottom of a 9x13 greased baking dish, spread 1 cup pasta sauce. Layer uncooked noodles, top with layer of cheese mixture, then layer the meat mixture. Repeat until your pan is full, and ingredients are used up. Top with remaining motzerella cheese. Can sprinkle with chopped parsley. Cover lightly with tin foil, bake 1 hour or until hot & bubbly. Let stand covered 15 minutes before serving.

Olive Garden's Alfredo Sauce

entry by Martha Tew

1 pint heavy cream (whipping cream)
1 cube butter
2 T. cream cheese
1/2 - 3/4 c Parmesan Cheese (dry)
3/4 t. garlic powder or garlic salt

In a sauce pan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15-20 minutes on low. Salt and pepper to taste. Serve over fettuccine noodles and cooked sliced chicken breasts.

Macaroni & Cheese

entry by Yolanda Davenport

1 lb macaroni cooked.
Sauce:
1 can cream of mushroom soup
1 1/4 cup milk
1 lb mild cheddar cheese shredded

Cook macaroni in boiling water. Prepare sause: Mix cream of mushroom
soup
and milk in sauce pan. Mix cream of mushroom soup and milk in sauce
pan.
Bring to boil, stirring nstantly. Remove from heat. Stir in shredded
cheese
until melted. Pour sause over drained cooked macaroni. Serve.

Saucy Chicken and Pasta

entry by LuAnn Webster

½ cup margarine
4 boneless skinless chicken breast halves, cut into 1-inch pieces
(can use already cooked and cut up chicken)
½ teas garlic powder
1 can (4 ozs.) mushrooms, undrained and chopped
1 cup frozen peas
4 cups wide noodles, cooked and drained
1 cup shredded Cheddar cheese

Heat margarine in large skillet on medium-high heat. Add chicken and garlic powder, cook 4 minutes. Stir in remaining margarine, mushrooms and peas, cook 2 minutes, or until chicken is cooked through. Stir in hot cooked noodles and cheese until cheese is melted. Season to taste with salt and pepper.

Homemade Pasta Alfredo

entry by LuAnn Webster

1 pkg Bow Tie Pasta
1/4 cup real butter
1/3 cup flour
1 ½ cup milk
1 pkg Alfredo Mix
1 pint cream (whipping)
2/3 cup shredded Romano cheese
2/3 cup shredded Parmesan cheese
Olives, Chicken, mushrooms (optional)

Bring large pan of salted water to a boil and add noodles, stirring occasionally until cooked through. In a heavy saucepan, melt butter on medium low, add Alfredo mix, and stir with a wooden spoon. Slowly add flour to mixture and continue to stir, do not let burn. (Will resemble sticky paste) Slowly add cream to sauce. Turn heat up to medium and continue stirring. Will thicken the longer it cooks. Sprinkle Romano cheese and ½ cup Parmesan into the mixture. Stir until melted. Serve over cooked noodle. Sprinkle with reserved Parmesan. Variations: saute chicken in butter, cut in strips. Add chicken to noodles. Chop olives, saute mushrooms 3 min add olives and mushrooms.

Potato Soup

entry by Melissa Hodges

1/2 Cup onion (chopped fine)
1/2 Cup Celery
2 Tbl Butter
Sauté these three together

2 Cup potato cubed
1 14oz Can chicken broth
1 tsp salt
1 tsp pepper
10 slices cooked bacon
Add these to top and boil together until potatoes are tender

Add 1 can evaporated milk
Mash potatoes a few times to add texture to the soup. (this is optional)

Add cheese when served if desired.

This recipe serves 3-4 people…I always double it.

Clam Chowder

entry by Melissa Hodges

This Recipe is for about 6 people

Potatoes - 1 fist sized per person
Onion, Celery, clam juice, canned clams, Half & Half, canned milk, seasonings.

In large stock pot:
Saute' 1/2 cup diced Onion &
1 cup diced Celery in 1 Tblsp butter.
Add:
Cut 6 potatoes into 1/2 inch cubes and boil (in clam juice til tender)
1 bottle of Clam Juice & juice from canned clams
1 Tblsp. Chicken bullion granules
1- 2 Tbl Clam base

1 1/2 tsp of any of the following Seasonings:
Lemon Herb Seasoning
Old Bay Seafood Seasoning

Add:
2 cans Evaporated Milk
1 Pint Half & Half
Thicken with Corn Starch
(Or you can make a roux and use that as your thickener)
(Using a roux base does make the CC even creamier)

-2-3 Cans of Clams
( use a combination of minced and chopped)


*Adjustments can be made for how thick & creamy or clammy you like it.

Cream Cheese Chicken Soup

entry by Melissa Hodges

1/2 Med onion chopped
1 Tbl butter
4 Cups Chicken Broth
3 large potatoes cubed
4oz softened cream cheese
1 Cup Cheddar Cheese
4 sliced carrots
2 cups cooked cubed chicken

1 Cup Milk
4 Tbl Flour
Mixed until smooth
Salt and pepper to taste

Sauté onion in butter add potatoes and carrots
Add Broth
Boil under veggies are tender
Then add Chicken and Milk/flour mixture until thickened
Then add Cream Cheese and 1 Cup Cheddar Cheese

Broccoli Cheddar Soup

entry by Melissa Hodges

2 14oz can Chicken Broth
1 Large bunch Broccoli
2 Bay leaves
3 tbl grated onion for flavor
1/2 Cup Butter
1/2 Cup Flour
2 tsp slat and ground pepper
2 can evaporated milk + 1 Cup milk
2 Cups Cheddar Cheese

Steam Broccoli, bay leaves and broth together until Broccoli is tender not mushy.
In large soup pan melt butter and gradually stir in flour then slowly add your 2 +1 cans milk. Add salt and onion at this time also.
Take Bay leaves out of broccoli and put 1/3 of the broccoli and _ the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. (I just pureed the broccoli in my soup pan with my Mr. Braun milkshake maker.)
Add 2 cups cheese and Enjoy!!

Tortilla Soup

entry by Melissa Hodges

4 Large Chicken Breast
1 clove garlic
1 onion diced (optional due to the onion in the salsa)
2 Tbl butter
2 14oz can chicken broth
1 packet chicken gravy packet
1 14oz ca petite diced tomatoes
1 Cup fresh salsa
1 Tbl Cumim
1 tsp salt

Cook in Crock pot on LOW for 7-8 hrs
(cube chicken and serve)
Serve with Tortilla Chips, sour Cream, cheese

White Chix Chili

entry by Rachael Shupe
(Winning entry @ the Super Saturday Chili Cookoff)

Melt 1/2 cube butter
Whisk in 1/4 C. flour
Cook till light brown color.
Gradually add: 2 C. half & half
Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.
Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt
Then add:
2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese
Simmer for ten minutes.
Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.

Canadian Cheese Soup

entry by Yolanda Davenport (Lion House Cookbook)

½ cup chopped onions
1/4 cup butter or margarine
1/4 cup flour 1 quart milk
1 ½ T cornstarch 1 quart chicken stock
½ t Paprika 3/4 cup diced carrots cooked
½ t. salt 3/4 cup diced celery
1/4 t. pepper 1 cup shredded sharp cheddar cheese
1/4 cup chopped parsley

Saute’ onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetables may be increased if thicker soup is desired. Makes 10 one cup servings.

Hamburger Soup

entry by LuAnn Webster

1 lb hamburger
1 onion, chopped
brown together, then add to following

In large kettle, about 6 qts, combine:
2 cans cream soup *see note
4 c tomato juice, can use tomato sauce or paste with water
1 c water
2 Tlb brown sugar
salt & pepper to taste
2 c grated carrots
3 c grated potatoes
do not add milk (will curdle)
Stir constantly until bubbles lots and thickens. Add more water if to thick.

*cream soup
3 cups instant powdered milk
3 Tlb corn starch
4 cups hot water
chicken bouillon to taste, about 1 Tlb
(you can add celery salt or chopped celery or chopped mushrooms for different soup taste.)
I use this for any recipe that uses cream soup.

A-27 Soup Base

entry by Toni Phillips

1 large cabbage (shred and let stand)
3 qt carrots (diced)
2 bunches celery
6 onions
3 red peppers
3 green peppers (Potatoes may be substituted for peppers)
4 1/2 qt tomatoes or juice
1 tsp pepper
1/2 c salt
4 qt water

Combine ingredients, boil 1 hour. Put 1 T catsup in bottom of each bottle. Place cooked mixture in bottles. Process for 20 minutes in water bath or in pressure cooker for 10 minutes at 10# pressure. When serving soup:brown hamburger and add 1 c consomme for each qt of soup mix.

Chicken Cheese Chowder

entry by Martha Tew

5 cups chicken broth
1 cup diced onion
1 cup shredded carrot
1.5-2 cups cooked chicken diced
1 cup diced celery
1 cup diced potatoes
1/4 cup butter
1/2 lb. Velveeta Cheese cubed

Cook vegetables in broth and butter until tender. Make thickening from 3/4 cup flour and water. Thicken soup, stirring a short time. Add chicken and cubed cheese. Stir until cheese melts. Add a little salt & pepper if needed. Makes 4 quarts, leftovers also freeze well.

Cream of Broccoli Soup

entry by Maren Stafford

4 cups chicken broth
1 (10 3/4-ounce) package frozen chopped broccoli
1/2 cup butter or margarine
2 cups milk
1/4 cup shredded cheese
1/4 cup shredded bacon

1. Mix broth and soup in a large saucepan. Bring to boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.

2. Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes.

3. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheese & shredded bacon. Serves 6.

Hint: You can also mix this tasty soup with shredded leftover chicken. Place in a casserole dish and bake at 350 for 30 minutes for a great chicken entre.