Buttermilk Salad

Buttermilk Salad Ingredients

Short bread cookies
1 small can madarin oranges
1 small can pineapple chunks
2 cups Buttermilk
1 large cool whip
1 large pkg vanilla pudding

Directions:

In a mixing bowl combine the buttermilk, cool whip, and vanilla pudding. Mix together until it is creamy and smooth. Then stir in by hand oranges and pineapple. Crush up the cookies and sprinkle on top (I let each person just put on their own)

Baked Pork Chops

Baked Pork Chop Ingredients:

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Notes: I didn't use the white wine and just added a little more milk, also I sauteed some mushrooms and onion and mixed that in with the sauce for more flavor. It was a hit at my house.

White Cupcakes With Strawberry Frosting

Mix
1 Pillsbury White Cake Mix
1c Flour
1 c. Sugar
Add:
1 ¼ c. Water
4 Egg Whites
1/3 c. Oil
1 c. Sour Cream

Frosting:
2 Cubes Butter
¼ pkg Cream Cheese
1 2lb pkg Powder Sugar
1 Cup Pureed Fresh Strawberries
1 tsp. Vanilla
1 tsp. White Vanilla
Blend until light and fluffy

bake 350 for 18-22 min

This frosting makes a lot so you might want to cut it in half. These are some of the best cupcakes ever.

Breadsticks with Parmesan Butter

Prep Time: 25 Minutes
Cook Time: 10 Minutes

Ready In: 35 Minutes
Servings: 36

Ingredients:
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115
degrees), divided
3 tablespoons vegetable oil
1 egg

1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions:
1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3. Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Blue Ribbon White Bread

My friend emailed me this recipe and she said it was to die for.



Prep Time: 20 Minutes
Cook Time: 35 Minutes

Ready In: 2 Hours 40 Minutes
Servings: 24

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45
degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water

1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

Directions:
1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

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