Heavenly Surprise Mini Cupcakes

Filling:
1 pkg. (8oz) cream cheese softened
1/3 cup sugar
1 egg
1/8 tsp. salt
1 cup flaked coconut
1 cup finely chopped walnuts
1 cup (6oz) miniature semisweet chocolate chips

Batter:
2 cups sugar
1 1/2 cups water
¾ cup canola oil
2 eggs
2 tsp. vanilla extract
1 tsp. white vinegar
3 cups all-purpose flour
½ cup baking cocoa
1 tsp. baking soda
1 tsp. salt

Frosting:
1 1/3 cup semisweet chocolate chips
½ cup heavy whipping cream

For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside

For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended.
Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full.

Bake at 350 for 12 -15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.

Tuxedo Cheesecake

Tuxedo Cheesecake

Crust:
1 3/4 c. (about 18) crushed Oreo's
2 tbsp butter or marg. melted

Filling:
1 c. white chocolate chips
3 pkg. (8 oz each) cream cheese, softened
3/4 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
1 chocolate bar, made into curls or grated for the top

Directions

Crust:
Toss cookies crumbs & butter together in medium bowl. Press onto bottom of ungressed 9 in. springform pan (a 9 in. pie pan works fine as well). Bake for 10 minutes at 350.

Filling:
Microwave while chocolate chips until melted. Beat cream cheese, sugar, & vanilla extract in a small bowl until smooth.

Beat in eggs, gradually beat in melted white chocolate chips. Spread over chocolate crust. Bake at 350 for 40 to 50 min. or until edges are set but enter still moves slightly. Cool in pan on wire rack. Refrigerate until firm. Remove side of springforms pan. Sprinkle chocolate curls over cheesecake and drizzle with chocolate syrup (optional) before serving.

Pumpkin Pancakes with Maple Pecan Syrup

Pumpkin Pancakes with Maple Pecan Syrup

(Makes about 16 pancakes)
2 cups Bisquick baking mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 1/2 cups (12 oz can) undiluted evaporated milk
1 teaspoon ground allspice
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
In large mixing bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter onto lightly greased pre-heated griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden brown. Serve with warm maple syrup to which you have added toasted pecans.

Chocolate Chip Coffee Cake

INGREDIENTS:
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon baking soda

1 cup semisweet chocolate
chips
1/2 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
4. Add the flour mixture and combine. Batter will be thick.
5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Brown Sugar Muffins

½ c. margarine
1 egg
1 tsp. soda
1 tsp. vanilla
1 c. milk
1 c. brown sugar
2 c. flour
¼ tsp. salt
¼ c. nuts (if desired)

Cream margarine and brown sugar. Add eggs and milk. Mix remaining ingredients until smooth. Bake in 375 oven for 20 minutes. Makes 12 to 18 muffins.

Biscuits (Panaca Cookbook )

2 c. flour
1 Tbsp. sugar
4 tsp. baking powder
½ tsp. salt
½ c. shortening (liquid)
1 egg, beaten
2/3 c milk

Double this recipe
Sift dry ingredients. Work in shortening, add eggs and milk, add to flour mixture all at once. Stir and work together. Turn and knead gently. Roll ¾ inch thick, cut out biscuits. Place on ungreased pan. Bake at 450 for 10-14 minutes until brown. Makes 2 dozen

Applesauce Muffin Mix

This is a mix, but I make these all the time. They are really good. Enjoy!
Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 9 servings
Ingredients:
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour,
divided
2 tablespoons quick cooking oats
ADDITIONAL INGREDIENTS:
1 egg, lightly beaten
1 cup unsweetened
applesauce
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tablespoon sugar
DIRECTIONS:
1. In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
2. To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.

Taco Pizza Squares (Quick Cooking)

2 tubes ( 10 ounce each)
Refrigerated pizza dough
1 can (8 ounces) pizza sauce
2 cups seasoned taco meat
2 medium tomatoes, seeded and chopped
2 cups (8 ounces) shredded mozzarella cheese
Shredded lettuce and sour cream,

Unroll pizza dough and place in a 15-in. x 10in x 1-in. baking pan. Spread with pizza sauce; sprinkle with the taco meat, tomatoes and cheese. Bake at 400 for 15-20 minutes or until crust is golden brown. Top with shredded lettuce and sour cream if desired.
Yield: 8-10

Salsa Chicken

Prep Time: 5 Minutes
Cook Time: 40 Minutes Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS:
4 skinless, boneless chicken
breast halves
4 teaspoons taco seasoning
mix
1 cup salsa 1 cup shredded Cheddar
cheese
2 tablespoons sour cream
(optional)
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Jackpot Casserole

This is a family favorite. It is really easy. Enjoy!

1 pound ground beef
1 tablespoon sugar
½ teaspoon garlic salt
2 cans (8 ounces each) Tomato sauce
2 tablespoons water
1 package (4 ounce) cream cheese, softened
½ cup milk
1cup light sour cream
1 package (8 ounce) elbow macaroni, cooked according to package direction
2 cups grated cheddar cheese

Preheat oven to 350 degrees.

In a large frying pan, brown ground beef until no longer pink. Drain if necessary. Add sugar, garlic salt, tomato sauce, and water to ground beef. Simmer for 5 minutes.

In a small bowl, combine cream cheese, milk, and sour cream.

In a greased 9x13-inch pan, layer half the cooked noodles, half the sauce and 1 cup cheese. Repeat layers. Bake 30 minutes. Makes 6-8 servings.

Strawberry Breadstick Rolls

2 cups sliced fresh strawberries
5 teaspoons sugar, divided
1 tube (11 ounces) refrigerated breadsticks
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup


In a small bowl, combine the strawberries and 2 teaspoons sugar; set aside. On a lightly floured surface, unroll breadstick dough (do not separate). Seal perforations; brush dough with butter. Combine brown sugar and remaining sugar; sprinkle over dough. Reroll, starting with a short end. Cut along seam lines.
Place rolls cut side down on a greased baking sheet. Bake at 375 for 11-13 minutes or until golden brown. Brush with syrup. Serve with reserved strawberry mixture. Yield: 6 servings.

Baked Macaroni & Cheese

1 can (10 ¾ ounces) Campbell’s condensed cheddar cheese soup
½ soup can milk
1/8 teaspoon pepper
2 cups hot cooked corkscrew or medium shell macaroni (about 1 ½ cups uncooked)
1 tablespoon dry bread crumbs
2 teaspoons margarine or butter, melted

1. In 1-quart casserole mix soup, milk pepper and macaroni.
2. Mix bread crumbs with margarine and sprinkle over macaroni mixture.
3. Bake at 400 for 20 minutes or until hot.

Makes 4 servings

To Double Recipe: double all ingredients, except increase margarine to 1 tablespoon. Use 2-quart casserole and increase baking time to 25 minutes.

Chicken Parmesan

This is another recipe that my husband makes. It is so good. Enjoy!

4 skinned and boned chicken breast halves
1 large egg, lightly beaten
½ cup Italian-seasoned breadcrumbs
2 Tablespoons butter or margarine, melted
1 ¾ cup spaghetti sauce
½ cup shredded mozzarella cheese
1 Tablespoon grated parmesan cheese
¼ cup chopped fresh parsley

Place chicken between two sheets of heavy-duty wrap; flatten to ¼ -inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.

Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

CASHEW CHICKEN STIRFRY

My husband made this. It is really good. It is kind of hot. Enjoy!
The Sauce
• 1/2 cup ketchup
• 4 teaspoons low sodium soy sauce or regular soy sauce, your choice
• 1/2 teaspoon salt
• 2 tablespoons worcestershire sauce
• 3 tablespoons sugar
• 1 1/2 teaspoons sesame oil
• Vgbzv zx1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
• 1/2 cup chicken broth
The Rest
• 2 tablespoons cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 whole double boneless skinless chicken breasts, cut into cubes
• 1/4 cup oil
• 2-3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 small onion, chopped
• 1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
• 8 ounces mushrooms, sliced
• 1 carrot, thinly sliced on diagonal
• 1 cup snow peas
• 1 1/2 cups cashews
• sesame seed, toasted
Directions
1. Combine sauce ingredients in a bowl and set aside.
2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
6. Add snow peas and sauce, cooking until sauce comes to a boil.
7. Add cashews and sprinkle with sesame seeds.
8. Serve immediately, over rice if you'd like-- YUM

Beef and Bean Chimichangas

I love this recipe. It has been a big hit with family and friends. I do make some changes. I have made it using the taco sauce and we like it better when I just seasoned the meat with taco seasoning (1 pkg or a 1/4 cup of taco season). I also mix in a can of pork & beans with the refried beans. They are really good as left overs. I usually double this and freeze the mixture for another meal. It is also really good made with the fresh tortillas. Enjoy! Let me know what you think of these.

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings

INGREDIENTS:
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin 1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package
shredded Monterey Jack
cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Swiss Chicken Casserole

Prep Time: 10 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour
Yields: 6 servings

INGREDIENTS:
6 skinless, boneless chicken
breasts
6 slices Swiss cheese
1 (10.75 ounce) can
condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing
mix
1/4 cup butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Quick and Easy Alfredo Sauce

I love this recipe. It is so easy.


Prep Time: 5 Minutes
Cook Time: 5 Minutes Ready In: 10 Minutes
Yields: 4 servings
"Cream cheese is the secret to this quick Alfredo sauce."
INGREDIENTS:
1/2 cup butter
1 (8 ounce) package cream
cheese
2 teaspoons garlic powder 2 cups milk
6 ounces grated Parmesan
cheese
1/8 teaspoon ground black
pepper
DIRECTIONS:
1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Chicken Rolls

Chicken Rolls
These are great topped with chicken gravy and served with mashed potatoes.
Ingredients:
• 2 cans crescent roll dough
• 6 ounces cream cheese, plain or with chives
• 2 cups chicken, cooked and cubed
• 3/4 cups stovetop stuffing mix
• 6 tablespoon bread crumbs
Preparation:
• Combine cream cheese, chicken and stuffing. Set aside.
• Separate rolls and lay out flat.
• Put spoonful of chicken filling on each roll and roll up.
• Dip ball into melted butter and roll in bread crumbs.
• Bake at 350 degrees about 25 minutes.
I got this recipe of off Good Things Utah.

Beef Stroganoff III

I didn't not put the white wine in it and it came out just fine.
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes
Yields: 8 servings

INGREDIENTS:
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
4 ounces butter
4 green onions, sliced (white
parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced
mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Baked Teriyaki Chicken

Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 6 servings


INGREDIENTS:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar 1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black
pepper
12 skinless chicken thighs
DIRECTIONS:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Apricot Chicken Breasts (Lion House Recipe)

2 T Cornstarch
2 c Apricot Jam
8 to 10 Breasts, skinless & boneless
1 c. Russian or Catalina Dressing
1 env. Onion Soup mix

In bowl mix jam and soup mix with dressing. Arrange chicken in bottom of 13x9” pan. Pour mixture over top spreading evenly. Bake at 350 for 1 hour, basting occasionally. Cover with foil last 15 minutes.

Chicken Salad (just like café rio’s)

Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if you like it spicy. You could substitute a few drops of green tabasco for the jalapeno.)

*use a food processor to blend all together well and refrigerate.


Chicken

1 small bottle Kraft Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic-minced
5 lbs. chicken breast

*cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.


Rice

3 c. water
4 t chicken bouillon
4 t garlic-minced
1/2 bunch cilantro
1 can green chiles-or fresh equivalent
3/4 t. salt
1 T butter
1/2 onion
3 c. rice

*blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

I also like to add tomatoes, lettuce, black beans and tortilla chips to my salad.
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Vanilla Pudding Chocolate Chip Cookies

2 ¼ c flour
1 t. baking soda
1 c. butter, softened
¾ c. packed light brown sugar
¼ c. granulated sugar
1 small jell-o- instant vanilla pudding
1 t. vanilla
2 eggs
12 oz chocolate chips

In medium mixing bowl mix flour and baking soda. In large mixing bowl combine butter, sugars, pudding and vanilla and beat until creamy. Beat in eggs. Gradually add flour mixture until all flour has been incorporated. Stir in the chocolate chips. Batter will be stiff. Drop 1 t. of mixture on sheet in rows and cook at 375 for 8-10 minutes. Let cool and serve warm or cold.

Pineapple Whole Wheat Cookies

I have not made these but I have tried them and I really liked them. Let me know what you think.



1 c. shortening
1 ½ c. brown sugar
2 eggs
1 tea. Vanilla
3 ¾ c whole wheat flour
1 Tbsp. baking powder
½ tea. Salt
1 c. chopped nuts
1 c. crushed pineapple, drained

Cream together first four ingredients. Sift dry ingredients and add to creamed mixture. Stir in nuts and pineapple. If mixture is too dry, add a little pineapple juice. Drop by rounded teaspoon on a greased cookie sheet. Bake at 375 degrees for 8-10 minutes.

Chocolate Oatmeal Bars (Quick Cooking)

Chocolate Oatmeal Bars
(Quick Cooking)

2/3 cup butter
1 cup packed brown sugar
1/3 cup corn syrup
1 teaspoon vanilla extract
4 cups quick-cooking oats
1 package milk chocolate chips
2/3 cup chunky peanut butter
4 health candy bars (1.4 ounces each). Crushed

In a mixing bowl, cream the butter and brown sugar. Add corn syrup and vanilla; beat well. Stir in oats; press into a greased 13 –in.x9-in.x2 in. baking pan. Bake at 350 for 12-15 minutes or until golden brown. Cool on a wire rack.
In a microwave or heavy saucepan, melt chocolate chips and peanut butter; stir until blended. Spread over cooled bars. Sprinkle with crushed candy bars. Refrigerate until set before cutting.

Yield: 3 dozen

Sugar Cookies

6 cups Flour
2 cups sugar
2 tes. Baking powder
2 tes. Baking soda
2 tes. Salt
2 tes. Nutmeg
2 cups Shorting
¾ cups Milk
4 tes Vanilla
4 eggs

Mix together and bake @ 400 for 6 min.

Avocado Meat Loaf

2 pounds ground beef
¾ cup diced celery
½ cup chopped green onion
1 Tbsp parsley
½ cup green bell pepper
1 can (8 ounces) Tomato sauce
1 cup dry breadcrumbs
1 ½ to 2 cups chopped fresh mushrooms
1 egg, beaten
1 large avocado, skinned and diced
1 tsp. celery salt
½ tsp. pepper
1 Tbsp. Paprika

Preheat oven to 350

Ina Large bowl, combine all ingredients except paprika, and mix well. Press meat mixture into a greased loaf pan. Sprinkle paprika over meat loaf. Bake 90 minutes, or until no loner pink in the middle. Makes 6-8 servings.