Puppy Chow

1 pack (6 oz, 1 Cup) choc. chips
1/4 C. Peanut Butter
6 Cups Crispix Cereal
1 C. powdered sugar

Directions
1. In large microwave -safe bowl, melt chocolate on High for 1 minute. Stir and heat an additional 30 sec. or until melted. Stir in peanut butter.  Gently stir cereal into mixture until well coated.

2. Place powdered sugar in 2 gallon bag.  Add coated cereal and close bag. Gently toss until well coated.  Store in airtight container in refrigerator.

French Toast Casserole

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

Amish Cookies

Amish Cookies
1 c. oil
1 c. shortening
1 c. white sugar
1 c. powdered sugar
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1/2 t. salt
1/2 t. vanilla

Mix the first 5 ingredients and vanilla.  Add dry ingredients. Make into small balls and roll in sugar. Press with fork.  Bake at 350 degrees for 10 minutes or until light brown.

Pumpkin Dip

Pumpkin Dip

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• Gingersnap cookies

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups. 

Chicken Pot Pie Soup

• 2 cups cooked chicken, cubed, I used 2 chicken breast & boiled them
• 2 medium potatoes, peeled and cubed
• 3 tablespoon butter
• 2-3 tablespoons flour
• 1 small yellow onion, finely chopped
• 4 celery ribs, diced
• 1 x 10 ounce bag frozen peas
• 3 carrots or 12 mini carrots, chopped
• 1 1/2 cups heavy cream or ½ & ½
• 4 cups water
• 2 ½ tablespoons chicken base
• 4 teaspoons Montreal Steak seasoning
• Salt and pepper, to taste

Directions

Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. Strain potatoes from pot and set them aside in a bowl.

In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. Cook until onions are translucent. Add in water and chicken base, bring is a boil. Let it cook over medium heat for 10-15 minutes. In a water bottle or cup with lid add ½ cup of ½ & ½ with the flour, shake vigorously. Add in the remainder of the milk to the pot and then add in flour mixture. Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montrell Steak seasoning. Let it simmer 30 minutes, until the soup starts to thicken.

Remove from heat and let it sit for 5-10 minutes to cool, then serve.

IHOP Buttermilk Pancakes

1 1⁄4 cups all-purpose flour
1egg
1 1⁄4 cups buttermilk
1⁄4 cup granulated sugar
1teaspoon baking powder
1teaspoon baking soda
1⁄4 cup cooking oil
1pinch salt

DIRECTIONS
Preheat a skillet over medium heat.
Mix all of the ingredients til combined.
Melt a little bit of butter in the pan.
Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
When the edges appear to harden, flip the pancakes.
They should be golden brown.
Cook the pancakes on the other side until they are also golden brown.

Creamy Polenta

• 4 cups water
• 1 teaspoon salt
• 1 cup polenta or yellow cornmeal
• 1 cup cheese (optional)
• 1-3 tablespoons butter (optional)

Instructions

1. Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the salt.
2. Pour the polenta into the boiling water. While whisking gently, pour the polenta into the boiling water in a steady stream.
3. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
4. Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
5. Stir in cheese and butter, if using. Stir the cheese and butter into the polenta, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Fully Loaded Baked Potato Soup

• 4 large baking potatoes (Idaho or russet)
• 12 slices thick-cut applewood smoked bacon
• 1/2 cup all-purpose flour
• 6 cups 2 percent low-fat milk, heated
• 5 ounces sharp Cheddar, grated
• Kosher salt and freshly ground black pepper
• 4 ounces sour cream
• 3 tablespoons finely chopped fresh chives

Directions

1. Preheat the oven to 350 degrees F.
2. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
5. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
6. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
7. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Guacamole

• 4 ripe avocadoes
• Juice of 3 limes
• 1/4 cup chopped white onion
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper
• 2 plum tomatoes, chopped
• Tortilla chips, for serving

Directions

1. Pit and peel the avocados. 
2. Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper. 
3. Fold in the tomatoes and serve with tortilla chips.

Corn Casserole

Ingredients

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Recipe courtesy of Paula Deen

Banana Bread

• 2-3 very ripe bananas, peeled
• 1/3 cup melted butter
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Strawberry Rhubarb Dump Cake

• 2 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 cup granulated sugar
• 1 (3 oz) box strawberry gelatin
• 1 (18.25 oz) yellow cake mix
• ½ cup butter, melted

1. Preheat oven to 350 degrees F and grease a 9" x 13" pan.
2. Layer the chopped rhubarb and sliced strawberries in the greased pan.
3. Sprinkle the sugar and strawberry gelatin evenly over the fruit. Allow the fruit and sugar mixture to sit for about 30 minutes, it will become very juicy.
4. Sprinkle the cake mix evenly on top, then drizzle with the melted butter.
5. Bake in a preheated 350 degrees F oven for 45 minutes, or until bubbly and golden brown on top.
6. Serve warm with vanilla ice cream or sweetened whipped cream.

Edna Mae’s Sour Cream Pancakes

• 1 cup Sour Cream
• 7 Tablespoons All-purpose Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 whole Large Eggs
• 1/2 teaspoon Vanilla Extract
• Butter, For Frying And Serving
• Warm Syrup, For Serving

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Lahr's Salsa

2-3 jalepeno peppers
4 c. bell peppers
2 c. onion (mix sweet/red onions)
12 c. roma tomatoes
1 c. white vinegar
1/2 c. sugar
4 teaspoons salt
3 teaspoon minced garlic

Wash and pulse tomatoes in food processor.  Boil and simmer with vinegar, sugar, salt, and garlic until tomatoes are soft and tender. Add remaining vegetables and simmer 15 minutes. If there is too much liquid, drain some of it. Pack in jars. Hot water bath for 20 minutes.

Monster Cookie Bars

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12 -ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop all the cookie dough onto the prepared cookie sheets and spread on pan.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, cut into desired sized bars, store in large resealable plastic bags.

Chicken Enchiladas

1 butterflied chicken breast
1 large can of Old El Paso red enchilada sauce, mild
1/2 - 1 onion finely diced
8-10 tortillas
Shredded cheese

1. Flatten chicken, season with salt and pepper, and grill.
2. Saute diced onions in a small pan.
3. Dice chicken into small pieces and put into a bowl. Add onion and about a cup of enchilada sauce and mix well.
4. Warm can of Old El Paso red enchilada sauce with 1/2 can of water in a large sauce pan.
5. Dip one tortilla into enchilada sauce, top with 1/3 to 1/2 cup of chicken/onion mix. Roll the tortilla up and place into a casserole dish.
6. Bake at 375 degrees for 20 minutes. Add shredded cheese to top and bake until melted.

Crockpot Buffalo Chicken Dip

• 2½ C cooked, shredded chicken (rotisserie chicken works well)
• ½ C hot sauce
• 8 oz ⅓ of the fat cream cheese
• ½ C ranch dressing, homemade or store bought
• ½ C cheddar cheese shredded
• ½ C feta or blue cheese crumbles

1. Stir together all ingredients until well-combined in crock pot.
2. Cook on low for 1½ hours or until cheese is melted and dip starts to bubble on edges. Stir occasionally to ensure even cooking.
3. Serve with your favorite chips, crackers, and veggies.

Crockpot Mac and Cheese

16 oz. elbow macaroni

3 cups milk

4 oz. velveeta, cut into chunks

4 oz. cream cheese, cut into chunks

1/4 cup (1/2 stick) butter, cut into chunks

3 cups shredded cheddar cheese

1/4 cup grated Parmesan cheese

Cook pasta in boiling water 3 minutes short of being al dente.

Place the cooked macaroni, milk, Velveeta, cream cheese, butter and cheddar cheese into a crockpot. Stir and top with Parmesan cheese. Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.

Skillet Mac and Cheese

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed
• 1. Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• 2. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
• 3. Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Pretzel Rolls

• 2 ¼ tsp yeast
• 1 cup water (110-120 degrees)
• 2 Tbsp room temperature milk
• 1 Tbsp dark brown sugar
• 3 Tbsp butter


• 1 tsp kosher salt

• 2 ½ – 3 cups bread flour
• 4 quarts water
• ½ cup baking soda
• Kosher salt to taste
• 2 Tbsp melted butter

1. Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.

2.The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.

3. Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

4. Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.

5. Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.

6. Cook the bread for 22 minutes, rotating the baking sheet once.

7. Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.

William Sonoma Blueberry Waffles

• 3 eggs, separated
• 3/4 cup milk
• 8 Tbs. (1 stick) unsalted butter, melted
• 3/4 cup sour cream
• 1 1/2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 Tbs. sugar
• 1/2 cup fresh blueberries, plus more for garnish
• Confectioners’ sugar for dusting
• Maple syrup for serving

Preheat a waffle maker according to the manufacturer's instructions. 

In a large mixing bowl, using a whisk, beat the egg yolks. Beat in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the dry ingredients to the wet ingredients and beat until smooth. Stir in the 1/2 cup blueberries. 

In another large bowl, beat the egg whites until stiff peaks form. (Lift the whisk straight out of the bowl and invert; the whites should hold their shape with a slight bend at the tip.) Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. 

Cook the waffles according to the manufacturer's instructions. Garnish with the remaining blueberries, dust with the confectioners' sugar and serve hot with maple syrup.

Sausage and Gravy

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving


With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet.

Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low.

Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.)

Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over warm biscuits and serve immediately!

Hamburger Casserole

1 lb. hamburger
1 bag frozen mixed vegetables
1 can cream of mushroom soup
1 can of milk
tater tots on top

1. Put hamburger on the bottom of baking dish
2. Heat vegetables in bag for 5 minutes
3. Mix vegetables, cream of mushroom soup, and milk
4. Put seasoning salt on hamburger and pour vegetable mix on top
5. Bake covered for 50 minutes at 350 degrees
6. Put tater tots on top until golden brown

Meatloaf/Meatballs

1 lb. hamburger
1 egg beaten
1/4 c. milk
1/2 pkg. - lipton onion soup mix
1/2 c. bread crumbs/oatmeal
dash of worchestshire sauce
golden mushroom soup for meatballs

1. Mix all ingredients
Loaf directions
2. Put in loaf pan and bake for 45-60 minutes
Meatball directions
2. Roll into 1-2 inch meat balls and put into a pan
3. Brown and cook most of the way through
4. Take meatballs out of pan and add 1 can of golden mushroom soup and a can of milk
5. Mix until combined and add meatballs back in. Simmer until meatballs are cooked through

Serve with rice or mashed potatoes.

Beef Manicotti/Stuffed Shells

• 1/2 lb ground beef
• garlic powder
• 1 cup cream style cottage cheese
• 1/2 cup mayo
• 4 oz. mozzarella cheese
• 1/2 teaspoon salt
• 8 manicotti/15 stuffed shells
• 16 oz jar spaghetti sauce
• 1/2 teaspoon oregano
• parmesan cheese

1. Cook pasta according to package
2. Brown beef; drain and rinse
3. Mix cottage cheese, mozzarella cheese, salt, garlic powder, and mayo
4. Stir in ground beef
5. Top with remaining ground beef mix, parmesan cheese and sauce
6. Bake covered for 15 minutes at 350 degrees
7. Uncover and bake for 10 minutes
8. Sprinkle mozzarella cheese and bake until melted and bubbling

Tomato-basil Soup with Grilled Cheese Croutons

2 1/2 pounds ripe tomatoes (about six large)
1 tablespoon olive oil
1 1/2 cup chopped onion
2 garlic cloves; minced
2 cups unsalted chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 oz. 1/3-less-fat cream cheese
3/4 cup coarsely chopped fresh basil
4 (1-oz) slices whole wheat bread
Cooking spray
1.5 oz. cheddar cheese, shredded (about 1/3 cup)

1. Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil five minute or until skins are slightly blackened. Remove and discard skills. Discard foil.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.
3. Carefully place tomato mixture into blender. remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.
4. Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bred slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

8 oz. uncooked whole-grain penne or rotini
3 tablespoons olive oil, divided
1 oz. thinly sliced prosciutto coarsely chopped
1 cup chopped red onion
8 garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper
1 medium zucchini, quartered lengthwise and sliced
3 cups multicolored cherry tomatoes, halved
1/2 teaspoon kosher salt
2 teaspoons balsamic vinegar
1/3 cup chopped fresh flat-leaf parsley
2 oz. Asiago cheese, grated and divided (about 1/2 cup)

1. Cook pasta according to package directions; drain.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pain. Add onion, garlic, and pepper; saute 4 minutes.  Add zucchini; cook 1 minute. Add tomatoes and salt; vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 oz. of cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 oz. cheese.

Calories: 405; Fat: 17.3g; Protein: 15g; Carbs: 53g; Fiber: 8g; Sugars: 11g; Chol: 17 mg; Iron: 3mg; Sodium: 499mg; Calcium: 149 mg