Cheesy Potatoes

1 stick butter
1 bag Ore Ida hash browns
1 can cream of chicken soup
4 cups shredded cheddar cheese
1 pint sour cream
1 large onion chopped
salt and pepper

Preheat oven to 350 degrees. Combine all ingredients except hash browns in pot, reserving 2 cups of the cheese. When all is combined and melted together, mix with hashbrowns in pan. Sprinkle with remaining cheese. Bake 45 minutes or until browned on top and heated through.

"Bomb" Turkey Meatloaf

*nicknamed by Emilie and Steph Lee*

3/4 cup ketchup
2 lbs ground turkey
1 1/2 cup chopped onion
2 whole wheat bread pieces torn into small pieces
1 cup grated cheddar cheese
1 chopped dill pickle
1 tbsp Worcestershire sauce
1 lg beaten egg
3 garlic cloves, minced
2 tsp dry mustard powder
1 tsp garlic salt
1/2 tsp pepper

Preheat oven to 350. Mix 1/2 cup ketchup and all ingredients in bowl. Put in cupcake tins mounded. Brush remaining ketchup on top. 45 minuted or until thermometer reads 170 degrees

Lawry's Creamed Corn

3 Cans corn- drained
3/4 cup heavy whipping cream
1/2 tbsp flour
2 tbsp sugar
1/4 tsp salt
1/4 stick unsalted butter

Melt butter in saucepan, add flour stir till combined. Add cream and salt. When thickened, add corn and sugar.

Souplantation's Joan's Broccoli Madness Salad

*this IS the amazing recipe for their super yummy broccoli salad*

6-8 servings
1 bunch uncooked broccoli, cut into florets
1/2 cup cooked bacon crumbles
1/2 cup cashews
1/3 cup raisins
1/4 cup red onion

dressing
1 cup mayonaise
1/3 cup sugar
2 tbsp apple cider vinegar

Toss altogether

Kahlua Bundt Cake

*this is one of the BEST cakes I have ever had!*

1 box Devil's food cake mix
1 small box instant chocolate pudding
4 eggs
3/4 cup oil
1/2 cup sugar
3/4 cup Kahlua
8 oz sour cream
8 oz chocolate chips

Topping: melted together in pan
1 stick butter
1/2 cup Kahlua
1/4 cup sugar
1/4 cup chocolate chips

Mix first 6 ingredients together for 5 minutes. Stir in sour cream and chocolate chips with wooden spoon. Bake at 350 for 50-60 minutes in a very well greased Bundt pan. While warm, punch holes in top and pour topping into holes. Cool in pan.

Chicken Spinach and Poppy Seed Salad

1 head romaine chopped
1 bag spinach
1/2 red onion quartered and sliced
1 lb swiss cheese grated
1 lb cooked bacon cut into 1 inch pieces
2-3 cooked chicken breasts cooked and shredded
1/2 cup candied almonds (1/2 cup sugar melted with 1/2 cup almonds stirred in then spread and cooled on wax paper- then broken up)

Dressing:
1 cup sugar
2 tsp dry mustard
2 tsp salt
2/3 cup red wine vinegar
1 cup oil
3 tbs poppy seeds

Blend till smooth

Combine all ingredients together, dress before serving

Bow-ties with Peas and Ham

*kids love this and it's so pretty with the pink, green, and white colors (great for a shower!)*

1 lb box farfalle or bow-tie pasta
3 tbsp butter
1 diced onion
2 cups (10 ounces) frozen peas
1 cup half and half
1/2 lb cooked ham cut in strips or squares (you can use luncheon meat)
Parmesan for grating
salt and pepper

Boil pasta till al dente. Drain pasta and return to pot. Heat butter in saucepan over med heat, add onion and cook until soft, 3-4 minutes. Add frozen peas and half and half. Season with salt and pepper. Simmer until thickened, 3-4 minutes. Add ham to sauce, cook until heated through. Toss sauce with pasta, serve with grated Parmesan.

Cranberry Chicken

super easy and tasty for only four ingredients!

3-4 chicken breasts cut into tenders or pounded flat
1 packet onion soup
1 can whole cranberries
1 cup French dressing

Preheat oven to 350 degrees. Mix all ingredients and pour over chicken in glass pan. Cook about 35-45 minutes or until chicken is done. Serve over rice.

Blueberry French Toast

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 15 Hours
Servings: 12 - 16

1 lb. loaf Italian bread, cut into 1 inch cubes
1 8oz. pkg. cream cheese, diced small
1-2 c. fresh blueberries
12 eggs
2 c. milk
1/2 c. maple syrup (or any kind)

Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.

~ Buttermilk Syrup ~

Use this syrup to pour over the individual pieces of Blueberry French Toast. It's absolutely sinful.

1 ½ c. white sugar
¾ c. buttermilk
½ c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. It may be frothy on top and that makes it even better.

Cafe Rio Pork Salad

There are 3 parts to this recipe.

~ Creamy Tomatillo Salad Dressing ~

3 fresh tomatillos, cut into quarters 1 c. fresh cilantro (about one bunch)
juice of half a lime 5 stalks green onions with ends
½ c. buttermilk 2 cloves crushed garlic
½ c. mayonnaise ½ - ¾ tsp. salt
½ c. sour cream ¼ tsp. crushed red pepper
1 pkg. Dry Ranch Buttermilk Dressing Mix 4 tsp. sugar or other sweetener

Place all ingredients in a blender. Combine well and refrigerate one hour.


~ Easy Cilantro Rice ~

6 c. just cooked rice, hot
1 bunch fresh cilantro
2 – 3 cloves garlic
½ sweet yellow onion (Maui, Vidalia or Walla Walla)
salt and fresh ground pepper to taste

While rice is cooking, prepare the rest of the ingredients as follows:
Remove stems from cilantro, roughly chop then put into a food processor with garlic and onion. Process until everything is finely chopped. When rice is cooked and still very hot, combine with cilantro mixture, and salt and pepper to taste. At this point you can let sit covered for 5 – 10 minutes to blend flavors then serve, or bake at 350 F for 20-25 minutes and then serve. Either way is good. I prefer to cook rice in a rice cooker and when the rice is done, I stir in the cilantro mixture and leave the lid slightly propped open for 10 minutes. The rice takes on a greenish hue that looks pretty. This dish goes well with Mexican dishes as a substitute for Spanish Rice. Serves 6 – 8.

~ Shredded Pork ~

Pork roast/tenderloin

2 c. fresh salsa
1 c. Brown sugar

Put all items in slow cooker for 8 hours on low. Shred.

Serve individually on plate in this order: Rice, Pork, Black Beans (opt.), Lettuce, Cilantro, Guacamole (opt.), tomatoes (opt.), Dressing

CPK Spinach Artichoke Dip

This recipe makes a lot. Good for large or small groups. I've also frozen leftovers and reheated it and it's delicious. The best way to make this is to prepare all ingredients in small bowls/containers beforehand. It's a lot of work, but definitely worth it.

¼ c. olive oil
2 T. unsalted butter
¾ c. diced white or yellow onion, cut into 1/8-inch dice
1 ½ T. minced garlic
½ c. cup all-purpose flour
1 ½ c. chicken stock/broth (I get the boxed kind)
1 ½ c. heavy cream
¾ c. freshly grated Parmesan cheese
2 T. dehydrated chicken stock base or crumbled bouillon cubes
1 ½ T. freshly squeezed lemon juice
1 t. sugar
¾ c. sour cream
12 oz. chopped frozen spinach, defrosted, drained, & wrung out by hand
1 can artichoke hearts, drained and coarsely chopped (14 oz. can)
1 c. finely shredded Monterey Jack cheese
¾ t. Tabasco Sauce

In a large saucepan, warm the olive oil & butter together over medium heat. When butter has melted, add onion & cook, stirring occasionally, until wilted, 3 - 4 minutes. Stir in the garlic & cook 2 - 3 minutes longer, stirring frequently & stopping before the onion & garlic brown.

Sprinkle the flour & continue cooking, stirring continuously, until the mixture turns a golden-blond color, 5-10 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, & sugar, & stir until thoroughly blended.

Using a whisk, add the sour cream, spinach, artichoke hearts, Monterey Jack cheese & Tabasco sauce, & stir until the ingredients are thoroughly combined & the cheese has melted. Transfer to a warm serving bowl & serve immediately, accompanied by blue & white corn tortilla chips. Can also be served with warm foccacia bread or pita bread or pita chips.

Southwestern Prime Rib Chopped Salad

*this recipe is to serve about ten people as a main dish salad. You can scale it down to whatever you need*

2-3 lbs steak or prime rib cooked and chopped into bite size squares (Bill Bailey's Santa Rosa meat is what I use and you can find it at Costco or Albertsons. If you buy your own meat, rub it with Lawry's Seasoned Pepper before cooking to get a nice flavorful coating)
4 heads Romaine lettuce chopped
1 can black beans rinsed and drained
1 can corn drained
1 bunch cilantro chopped
1 purple onion diced
4 Roma tomatoes or 2 med tomatoes
1 block Pepper Jack cheese cut into cubes
2 small bell peppers (I like red, orange, or yellow for color and sweetness)
Lawry's Seasoned Pepper blend (a few good shakes into the salad)
Crushed tortilla chips (or if you have time, thinly sliced corn tortilla strips deep fried)

Dressing: 2 parts Ranch to 1 part BBQ sauce (I've tried a number of types of BBQ over the years, they are ALL good!)

Combine all and top with tortilla chips and dressing right before serving.

Lemon Chicken

Ingredients

• 1 (3 pound) whole chicken (you can use breasts w/bones too)
  
• 2 lemons
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage (you can substitute marjoram)
  
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut 1 lemon in half. Stuff the cavity of the bird with half a lemon and rub the skin with the olive oil. Then cover the opening of the bird with the other lemon half. (Note: if you use breasts, slice one lemon and place the slices under each breast) Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage (I like to rub it in the skin).
3. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

If you want really juicy flavorful chicken try this....

1 hour to 5 hrs prior to cooking. Soak chicken in a brine. 1/2 cup kosher salt dissolved in warm water (2 quarts). Then put in fridge. Rinse w/ cold water and pat dry. If you have time return bird to the fridge and let it air dry for 1 hour or overnight before roasting.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Killer Garlic Mashed Potatoes

2 lbs potatoes cubed and cooked till fork tender
1/2 stick butter
1/4 cup Romano cheese
1 tsp salt
1 tsp oregano
8 cloves roasted garlic (full bulb drizzled with olive oil wrapped in foil @ 400 degrees for 30-35 minutes)

Combine all in pot and mash. Add a shot or two of milk if you like your potatoes more wet.

Spring Salad

1 package spring mix
1 cup feta cheese
2/3 cup craisins
1 green apple diced
sugared pecans (1 1/2 cups sugar melted with 1 cup pecans)

Dressing: 1 cup oil, 3/4 cup sugar, 1/2 cup red wine vinegar, 1/4 Tbsp pepper, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp pepper (blend in blender till combined)

Quick Peach Cobbler

1 stick butter
1 cup flour
1 cup sugar
1 tsp baking powder
1 cup milk
2 cans peaches with syrup
cinnamon

Preheat oven to 350 degrees. Melt butter, pour in pan. Mix flour, sugar, and baking powder. Add milk then stir. Pour into pan. Pour 2 cans of peaches with syrup on top. Sprinkle cinnamon on top. Bake for 1 hour or until golden on top.

Hummus

4 large garlic cloves
1 16-19 oz can garbanzos
1/3 cup tahini
2 tbsp lemon juice
2 tbsp olive oil
3 tsp cumin
3 tbsp juice from garbanzo can or water

Pulse in food processor till smooth.

Jenna's Fumi Salad

1 head cabbage finely chopped
4 green onions chopped
4 tbsp butter
8 tbsp sliced almonds
8tbsp sesame seeds
2 pkgs crushed ramen (noodles only)

Dressing: 4 Tbsp sugar, 1 cup vegetable oil, 1 1/2 tsp salt, 1 tsp pepper, 6 tbsp rice vinegar- well combined together

Brown almonds and seeds in butter and cool. Mix cabbage and onions in bowl. Before serving add almonds, sesame seeds, noodles, and dressing.

Evon D's Famous Banana Pudding

1 box Nilla Wafers
10 sliced bananas
1 can sweetened condensed milk
1 8oz cream cheese softened
2 8 oz cool whips
1 lg box instant vanilla pudding
3 cups milk

Mix pudding and milk with blender. Add cream cheese, condensed milk, and one cool whip. Layer pudding, cookies, and bananas in alternating layers. Top with cool whip and chill.

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Magnolia Bakery Vanilla Cupcakes

• CUPCAKES:

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 cup milk

• 1 teaspoon vanilla extract

• ICING:

• Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Cheese Dip

1 box Velveeta- cubed
2 cans Rotel tomatoes
2 cans Chili con Carne (no beans or beans depending on preference)

Put all in Crockpot on low. Stir periodically. About 3-4 hours.
Serve with chips or bread

Oatmeal Toffee Cookies

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 eggs
• 2 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
• 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Directions:
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies