Veggie Dip

Mix together and enjoy:
1 cup mayonnaise
1 cup sour cream
2 tsp dill
2 tsp bon appetite or beau monde

Pumpkin Chocolate Chip Drop Cookies

An easy, lower fat recipe, and yummy to boot!

Mix together:
1 package spice cake mix
1 small can pumpkin (or ½ of a large can which is 1 ¾ cups)

Add ½ package semisweet chocolate chips.

Drop by spoonfuls on lightly greased baking sheet. Bake for 15 minutes at 350 degrees.

Jello Spritz Cookies

Cream together:
1½ cups butter
1 cup sugar
1- 3 oz pkg raspberry (or any flavor) jello.

Beat together:
1 egg
2 tsp vanilla
Add to cream mixture

Mix separately:
3 ½ cups flour
1 tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

Warning! This recipe makes a TON of little cookies. Try the half batch first:

½ Batch Recipe for Jello Spritz Cookies:

Cream together:
¾ cup butter
1/2 cup sugar
½ - pkg jello ( ¼ cup)

Beat together:
½ egg (yes, I am serious. Scramble an egg in a cup and use 2 Tbs of it.)
1 tsp vanilla
Add to cream mixture

Mix separately:
1 ¾ cups flour
½ tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

How to toast coconut

Preheat oven to 350ºF. Spread unsweetened coconut shavings, or sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring every 30 seconds. Continue until edges are golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning, or in my case, burning! (I may have burned the first batch while typing this, it doesn't smell pretty.)

Goblin Toes

These creepy digits entertain my scouts every year!

You will need:
A jar of baby dill pickles
Sliced almonds
a paring knife

Lay out pickles on a plate or cutting board. Determine which side lays most stable, and pick an end for the nail. (I like the thicker end) Use your paring knife to slice the tip off the pickle to create a nail bed. I make an L shape cut, so there is a straight end where the bed meets the rest of the "toe."

Select an almond that fits the nailbed you have created, and simply place it on. The nails do slip loose, so if you are travelling with these, either pack them tight in a container or put the nails on right before serving.

Yummy Mummies

So these yummy things pop up every year at Halloween parties and family events. Here is our version.

Take your favorite type of hotdog -Turkey dogs are yummy, what can I say?
Pop out a can of Pillsbury dough. This time we tried the recipe creations, the dough is one big piece. Lay it out (on sprayed cookie sheet) use pizza cutter to cut into long strips. I found the ones about 1 inch thick were easiest to work with.

I warmed one package of hotdogs in the microwave. I like to think that gives them a headstart to heat all the way through. Move cut strips to the side. One by one, wrap each hotdog with one long strip of dough, leaving a space for the Mummy's face to show. Bake as directed, about 13 minutes at 375. Remove from oven when golden brown. Use mustard and a toothpick to dab eyes on each mummy. Don't worry if you don't like mustard, the portion is so small, you won't taste it. We tried making eyes with ketchup and BBQ sauce, they match the hotdog too much. Once they cool a bit, munch away and enjoy your yummy mummies!

Spooky kooky cakes

Mark and I teamed up our creativity to make these. Make a regular batch of cupcakes, and a batch of green frosting. (Recipe to come at a later date.) Prepare frosting and monster parts. We used:
Gummy eyeball candy
airheads- cut and molded to desired shapes
white chocolate chips
black gel icing
marshmallows (large ones cut in half)

Ice cupcakes with a star or grass tip. Use candies to add eyes, tongues, eyebrows, and whatnot. Have fun!

Ghost puddle potatoes

For the basic recipe you will need 1 batch warm mashed potatoes and one can of black beans, rinsed.


Make sure your potatoes are creamy. Fill a gallon or quart size freezer bag with potatoes. Use scissors to snip of one corner of the bag. Use this like an icing bag, squeezing from the zip end towards the open corner, rolling up the slack in the bag as you go. It works well to hold the bag vertical to the plate, squeezing consistently, and bobbing the bag up and down to make the puddled effect. Once you have a plateful of ghastly puddles, insert two black beans in for eyes, and one for a mouth if so desired. Viola!

Stuffed Puddle Ghosts:
Same as above, but mix in sour cream, garlic salt, mozarella, and precooked bacon bits. We used bacon bits for eyes. Tasty fine!

Breadstick bones

Begin with bread dough, homemade, frozen dough, from a can, whatever. I used a frozen loaf, thawed, of course. Flour your surface, and lightly flour both sides of the dough. Roll it out into a long rectangle. Use a pizza cutter to cut into strips the short way, so you have around 20 short sticks from the dough. Stretch each breadstick to about 10 inches, dip in melted butter, and tie each end in a knot. Arrange on lightly sprayed pan, taking care not to twist the center of the bone. Allow dough to rise, then sprinkle with parmesan. Bake at 350 until lightly golden brown.

Bonnie's Minestrone Soup

3 Tablespoons olive oil
1 small onion chopped
1 carrot, peeled and chopped
1 rib celery, chopped
1 can Italian green beens
1 cup zucchini, diced
6 cups water

1- 15 oz can chopped tomatoes
1 can tomato sauce
1- 15 oz can garbanzo beans, drained
1- 15 oz can kidney beans
3 tsp chicken bouillon

¾ tsp oregano flakes
¼ tsp oregano powder
1 tsp basil leaves

½ tsp thyme

1 tsp season salt

1 tsp dried parsley

pinch of black pepper

½ tsp garlic pd

1 tsp soy sauce

Beef, cubed and seared -optoinal and delicious

Don’t add until the last 20 minutes:

¾ cup dried small shell pasta
½ cup chopped spinach leaves

In large stock pot, heat oil and sauté the onion, carrot, celery, and zucchini until soft. Add remaining ingredients, simmer for at least 15 minutes. Then add dry pasta and spinach for the last 20 minutes. Serve with grated cheese (parmesan) and crusty bread.

Hawaiian Haystacks (or Chicken Sundaes)

Cook and chop chicken breasts, reserve broth if you boil them.
Cook 4 servings white rice.
Heat 1 can cream of chicken soup with 1/2 can chicken broth, milk, or water; add chicken.
Prepare toppings to taste or just use what you have on hand:

• drained chunk or tidbit pineapple (This is not optional!)*
• grated cheese*
• chopped celery*
• diced tomatoes*
• water chestnuts
• diced bell pepper
• chopped onion
• sunflower seeds
• slivered almonds*
• Chinese noodles
• coconut
• green onion
• whatever else sounds good

* my favorite toppings so far

Andrea's No Boil Lasagna

Brown:
1 lb ground beef
½ cup chopped onion
Optional: 1 cup shredded veggies (carrot, zucchini)

Add:
1- 32 oz jar spaghetti sauce (Garlic & herb flavor is great)
¾ cup water

Combine and set aside:
2 cups cottage cheese (1-16 oz tub)
½ package thawed spinach

Additional ingredients:
1 package lasagna noodles
3 cups mozzarella cheese
½ cup parmesan cheese (large grated, or ¼ cup finely grated)

Spread 1 cup sauce mixture onto bottom of a 9x13 pan; top with layers of 3 lasagna noodles, 1/3 of the cottage cheese mixture, ¾ cup of mozzarella cheese. Repeat layers twice. Top with remaining 3 noodles, sauce, and mozarella cheese. Sprinkle with parmesan. Cover with greased foil, nonstick foil, or parchment then foil.

Quick look at layers:
1. Meat sauce
2. Noodles
3. Cottage cheese
4. Mozarella

Bake 45 minutes at 350. Remove foil and bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

Shawna's Carrot Cake

Mix
1 ½ cups sugar
½ cup oil
¾ cup applesauce

Add
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

4 eggs
2 cups grated carrot (2 large)
1 20-oz can crushed pineapple, drained

Bake for 35 minutes at 350 degrees.

CREAM CHEESE FROSTING
8 oz cream cheese
½ stick margarine
½ bag powdered sugar
1 tsp vanilla
Raisins
Nuts

Spiced Pumpkin Seeds

1 ½ Tablespoons margarine, melted
½ teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Collect seeds and rinse well. Dry with a paper towel. Preheat oven to 275 degrees. Combine all ingredients, mix thoroughly, and place in shallow baking dish. Bake for one hour, stirring occasionally.

Mark's Green Bean Casserole

1 can (10 ¾ oz.) Cream of Mushroom Soup
½ cup milk
1 tsp. soy sauce
Dash black pepper
1 quart (4 cups) cooked cut green beans
1 onion, sliced and sautéed
1 cup Fried Onions

MIX soup, milk, soy sauce, black pepper, beans, and sautéed onions in 1 ½-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with fried onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

Pumpkin Gingerbread Trifle

Ingredients:

• 1 recipe Zucchini Gingerbread or other Gingerbread Recipe
• 1 package cook and serve vanilla pudding mix
• 2 cups milk
• 1 can (29 ounces) solid-pack pumpkin (Try with half first, add more to taste)
• 1/2 cup packed brown sugar
• 1 container whipped topping, divided  

Directions: Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks. Cut into 1/2 to 1 inch cubes.  Set aside 1/4 c of cubes.

To prepare pudding: in a large saucepan, combine pudding mix and milk, heat until thick, then cool;  In a separate bowl, combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, layer with one-third of the cubed gingerbread; Top with 1/3 of pudding mixture and 1/3 whipped topping. Repeat layers. Crumble reserved gingerbread, sprinkle over top. Cover and refrigerate at least one hour, or overnight. Yield: 25 servings (1 cup each).

Ginger-Streusel Pumpkin Pie

Taste of Home

Ingredients:

• 1 sheet refrigerated pie pastry
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• STREUSEL:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped candied or crystallized ginger

Directions:

On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Rice Krispy Treats

3 Tbs Butter or Margarine
5 ½ -6 cups mini marshmallows a (or 40 large marshmallows, or 11 Jumbo ones)
6 cups rice krispy cereal

Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, and continue stirring until completely melted. Add cereal immediately, mix well, and pressed into greased or buttered 9x13 pan. Let cool and cut into squares.

Pot Roast

Begin with a cross-rib roast.
Heat a small amount of oil in a large pot.
Add meat, and brown all sides.

Mix in :
2/3 cup water
1 envelope onion soup mix
½ packet au jus seasoning

To cook in crock pot, add desired veggies (carrots, potatoes, onions, all cut into wedges) to bottom of pot. Place roast on veggies, and pour liquid over top. Heat on low until meat reaches 165° and veggies are cooked through.

Gravy:
Strain juices, pour clear juices into saucepan and heat to boiling. Mix flour and water to form thickening. Add slowly to juices and boil until thick.

Poppyseed Chicken

Layer in pan:
8 chicken breasts, thawed or fresh

Mix and pour over chicken:
2 cans cream of chicken soup
12 oz sour cream
½ cup butter, melted (omit?)

Mix and sprinkle on top:
2 rolls crushed Ritz crackers
¼ cup butter, melted
1 Tbsp poppyseed

Bake at 350° for 30 minutes
Serve over rice

Dump Salad

1 (8 oz) tub of whipped topping
1 - 1 ½ lbs cottage cheese
1 can crushed pineapple, drained
1 small (3 oz) package lime Jell-o

Dump all ingredients into bowl and mix well. Enjoy.

Zucchini Brownie Cake

1 ½ cup sugar
½ cup applesauce
2 eggs
2 tsp vanilla
2 cups grated zucchini
2 cups flour ( I substitute 1/2 cup flour with wheat flour)
1 ½ tsp soda
¼ cup cocoa
1 tsp salt
½ cup nuts (optional)

Cream sugar and applesauce. Mix in eggs and vanilla. Then add zucchini and dry ingredients.
Grease and flour cookie sheet. Bake at 350 for 20 minutes.

Chocolate Frosting

1/4 cup butter
3 Tbs milk
2 Tbs cocoa
1 tsp vanilla
½ lb powdered sugar

Mix all ingredients, adding powdered sugar till soft peaks form.

Double Batch (For sheet cake)

1/2 cup butter
6 Tbs milk
4 Tbs cocoa
2 tsp vanilla
1 lb powdered sugar

Microwave Caramel Popcorn

Pop popcorn until you have 5-6 quarts (20-24 cups).
Put in brown paper grocery bag
Mix in large glass bowl:
1 Cup Brown Sugar
1 Square Margarine
¼ tsp Salt
¼ Cup Karo Syrup

Heat mixture in microwave on high for 1 ½ minutes.
Remove and stir.
Put back in the microwave for 2 minutes.
Remove, ad ½ tsp baking soda, stir well.
Pour over popped popcorn in paper bag and stir or shake.
Roll top of paper bag and put in microwave for 30 seconds.
Remove and shake to further distribute caramel.
Shake popcorn onto cookie sheet lined with wax paper.

Chicken Rolls

4-6 boneless chicken breasts
1 small onion, chopped
3-4 stalks chopped celery
1 (8 oz) package cream cheese
2-3 tubes crescent rolls
2 Tbsp. butter
seasoned stuffing crumbs
shredded cheese
2 cans cream of chicken soup
1 can milk
1 cup chicken broth

Boil chicken breasts until cooked through. Save broth off chicken; cool. Saute chopped onions and celery in butter. Mix in cream cheese. Cube chicken add to mixture. Unroll crescent rolls. Starting at wide end of triangle, place about 2 Tbsp. chicken mixture and roll. Dip into melted butter and then roll into crumbs.

Place on cookie sheet or 9X13 pan. Bake at 350° for 20-25 Minutes.

Sauce: Mix and warm soup, milk, and broth. Pour over chicken rolls when ready to serve. Garnish with shredded cheese.

Easy Chicken & Rice Wrap

2 tablespoons butter
1 pkg RICE-A-RONI® Spanish Rice
1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
3 chicken breasts, cut into thin strips or diced
1 cup canned black or red kidney beans, drained and rinsed
1 cup corn, drained
8 (6-inch) flour tortillas, warmed
Shredded cheddar cheese, optional
Sour cream, optional


• In large skillet, over medium-high heat, melt margarine. Saute rice mix until vermicelli is golden brown.
• Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low.
• Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
• Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.

Chicken Enchiladas

1 pt. sour cream
2 cans cream of chicken soup
1 lb. cheddar cheese
3 cups cooked chicken
1 can green chilies
3 chopped green onions (optional)
1 package flour tortillas

• Mix sour cream, chicken, soup and chilies.
• Mix cheese and onion spread a little soup mixture on bottom of a 9x13 pan. Fill tortillas with chicken mixture and cheese. Roll up and place in pan. Cover with more soup mix and cheese.
• Bake at 350 ° for 30 minutes.

Bonnie's BBQ Beef

2 Chopped Onions
2 cups ketchup
2/3 cup chili sauce
2 cups beef broth
½ cup vinegar-part cider vinegar
½ cup brown sugar
6 Tbsp. Worcestershire sauce
2 Tbsp. prepared mustard
2 Tbsp. molasses
½ tsp. garlic
¼ tsp. liquid smoke
approximately 8 lbs shredded beef

• Slow cook beef, cool, and shred.
• Heat through in crock pot on low heat.

Lemon Grilled Salmon

¾ tsp. dill weed
½ tsp. lemon pepper seasoning
¼ tsp. garlic powder
½ tsp. salt

• Put fish in a shallow dish, sprinkle with the seasonings.
• Mix the following to make marinade and pour over fish:

¼ cup brown sugar
3 Tbsp. chicken broth
3 Tbsp. soy sauce
3 Tbsp. vegetable oil
3 Tbsp. chopped green onion

• Cover and refrigerate 1 hour or more, turning once.
• To Grill: Place fish skin side down on grill over medium heat. Cover & Cook 15-20 min till it flakes easily.
• To Broil: Place fish on greased broiling pan. Broil 3-4 inches from heat for 6-8 minutes, (or try further away for longer) flesh side up, then turn for a few min, then turn back over.

One-dish chicken bake

1 package (6 oz.) Chicken Stuffing
4 boneless, skinless chicken breast halves (about 11/4 lbs)
1 can (10 ¾ oz.) condensed cream of mushroom soup
1/3 cup sour cream or milk

• Mix stuffing as directed; set aside.
• Place chicken in 12x18 inch baking dish. Mix soup and sour cream; pour over chicken and top with stuffing.
• Bake at 375 ° for 35 minutes, or until chicken is cooked through.

Frito Banditos

1 lb. Hamburger
1 tsp. Chili powder
½ tsp. Oregano
2 Tbsp. brown sugar
1 tsp. Salt
1 medium onion, chopped
1 small can tomato sauce
3 small cans water
1 small can tomato paste
(Substitute meat/sauce with canned chili if you must)

• Simmer 40 minutes, then add 1 cup cooked rice (to further the amount)
• Top with Fritos chips, cheese, avocados, lettuce, tomato, olives & sour cream

Chicken Broccoli Alfredo

6 oz cooked fettuccine
1 cup fresh or frozen broccoli
2 Tbsp. butter or margarine
1 lb cubed chicken breasts
1 can cream of mushroom soup
½ cup milk
½ cup grated parmesan cheese
¼ tsp. freshly ground pepper
opt. chicken broth if dry

• Prepare fettuccine according to package directions, add broccoli for last 4 minutes of cooking time, drain.
• Heat butter in a skillet over medium-high heat.
• Add chicken and cook until brown, stirring often.
• Add soup, milk, cheese, pepper, and fettuccine mixture.
• Heat through, stirring occasionally. (serves 4)

Sunday Chicken

1 ¼ cup rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can water
1 package onion soup mix
chicken breasts

• Mix canned soups, water, and rice in ob long pan.
• Sprinkle with ¾ onion soup mix, stir.
• Place chicken on rice and sprinkle remaining onion soup.
• Cover tightly with foil.
• Bake 2 hours at 325 °

Chicken Broccoli Casserole

2 cups cooked, diced chicken
1 can cream of chicken soup
½ cup mayonnaise
½ tsp. lemon juice
½ package broccoli, cooked one minute (or 3-4 cups blanched fresh broccoli
1 package prepared stuffing

• Mix together soup, lemon juice, mayonnaise, and chicken.
• Layer ¾ of stuffing on bottom of pan, then drained broccoli, then chicken mixture. Sprinkle top with remaining stuffing.
• Bake at 350° for 45 minutes

Death By Chocolate

Ingredients:
One pan brownies (See recipe below)
2 small boxes instant chocolate pudding
3 Skor bars
2 Small containers Cool-Whip


Step 1: Make 9x13 pan of brownies
Beat together:
1 cube Margarine
1/3 cup Cocoa
1/8 tsp. Salt
2 cups Sugar
2 tsp. Vanilla

Add 4 eggs, one at a time, followed by
1 3/4 cups flour

Pour into a 9x13 pan
Sprinkle Chocolate chips and chopped nuts on top (optional)
Bake at 350° for 30 to 35 minutes. Let cool.
Do not frost.

Step 2: Prepare Layers
Make 2 small packages of instant chocolate pudding.
Cut brownies into bite-sized cubes
Crush 3 Skor bars (still in wrappers)

Step 3: Create the Trifle
Layer in a trifle bowl:
½ pudding
½ cubed brownies
1 small container Extra Creamy Cool Whip
Sprinkle with 2 crushed Skor bars or Skor English Toffee bits

Repeat layers:
½ pudding
½ cubed brownies
1 additional container of Cool Whip
Sprinkle one crushed Skor bar on top, or use chocolate curls.

Refrigerate at least 4 hours before serving.
(Serves at least 10)

Creamy Chicken Noodle Soup

3 ¾ cups chicken broth
2 cups chopped carrots
¾ cup chopped onion
½ cup milk
2 cups cooked noodles (klusky or other homemade type)
2 tsp or 2 cubes chicken bouillon
2 cups chopped celery
2 cans cream of chicken soup
3 cups cooked, diced chicken (3-4 breasts)

Boil Chicken, save liquid for broth.
Cook veggies in liquid and chicken bouillon until tender
Add milk and cream of chicken soup, stir.
Add chicken and noodles.
Salt and pepper to taste.

Cranberry Set Salad (3 versions, for now!)

Andrea’s Cranberry Cups
Drain a 20 oz can of pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over 2, 3-oz packages of raspberry gelatin in large bowl; stir 2 min. until completely dissolved.

Add
1 -16 oz can jellied cranberry sauce
½ cup sugar
Blend until smooth.

To cranberry mixture add:
1 large grated apple (or around 1 cup)
½ cup walnuts, chopped
1 cup crushed pineapple

Set silicone baking cups on a cookie sheet and fill nearly to the top.
Chill until set, remove from cups and serve with a dollop of whipped cream.


Bonnie's Cranberry Set Salad
Combine 2 cups boiling water with 1-6 oz pkg cherry or raspberry jello. Add 2 cups ice, chill. When partially set, add:

1 -16 oz can jellied cranberry sauce
1/4 tsp salt
1/2 cup sugar

Blend until smooth. To cranberry mixture add:
1 large grated apple
1/2 cup walnuts, chopped
1 cup (1 small can) crushed, undrained pineapple

Pour into 9x13 glass dish, makes 10-12 servings
Chill until set, cut into squares and serve with a with a dollop of whipped cream

Link to Kraft Foods Recipe

Brunch Scones

1 cup sour cream (or substitute plain yogurt)
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar (+1/2 cup for sweeter scones)
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (or 1 pkg low fat cream cheese)
1 egg
1 cup fruit/nuts (optional)

• In a small bowl, blend the sour cream and baking soda, and set aside.

• Preheat oven to 350 degrees. Lightly grease a large baking sheet.

• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the egg into sour cream mixture and add into the flour mixture until just moistened. Halve the dough to make two varieties or for smaller scones. Mix in the fruit/nuts.

• Turn dough out onto a lightly floured surface, and knead briefly. Dough may seem dry, kneading will distribute moisture enough to hold dough together.

• Roll or pat dough into a 3/4 inch thick round. For sweet scones, brush with water before cutting. Dip cut wedges in sugar. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. If frozen, increase time 2-3 minutes.

Some yummy combinations:  Craisin & Almond, Cheddar & Bacon, Chocolate Chip with Glaze.


Basic Glaze for sweet scones
2 Tbs softened butter
2 tsp vanilla
1 Tbs milk
1 cup powdered sugar

Mix butter, vanilla, and milk. Add ½ cup powdered sugar and blend together. Add remaining powdered sugar and blend till smooth.

Pizza Dough~bread mixer recipe

1 cups water
1 Tbsp. butter
2 ¼ cups bread flour
1 Tbsp. powdered milk
2 Tbsp. sugar
1 tsp. salt
1 ½ tsp. yeast

• Add yeast and sugar to warm water. Let sit till it begins to grow.
• In mixer on low speed, add yeast mixture, 1 egg, melted butter, flour, salt, pd milk.
• Knead 5-8 minutes.
• Makes one pizza crust.
• Bake at 375-400 ° till golden brown.

Deviled Eggs

6 hard boiled Eggs (large)
3 Tablespoons mayonnaise or salad dressing (aka: Miracle Whip)
1 Tablespoon sugar
1 teaspoon mustard or honey mustard
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

• To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
• Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
• Promptly chill eggs so yolks stay bright yellow.
• Remove shells from eggs by cracking gently all around and rolling egg on counter under gentle pressure from your palm. This loosens the shell and allows you to peel it right off.
• Halve eggs lengthwise with a knife.
• Carefully remove the yolks, and place in a medium bowl.
• Mash yolks with a fork, and add remaining ingredients.
• Add yolk mixture to piping bag with star tip or a zip-top baggie with one corner cut off. Use this to fill the egg white bowls with creamy yolk filling.
• Garnish with a light sprinkling of paprika (optional).

Sweet & Tangy Baked Beans

2 (15oz) cans Pork N’ Beans
½ cup ketchup
½ cup brown sugar
1 Tbsp. vinegar
½ tsp. dry mustard
½ tsp. Worcestershire sauce
6 strips cooked, crumbled bacon
1 onion, sliced in rings and sautéed

Bake 2 hours at 250°-300° or in a crock pot on high for 2-3 hours.
(The longer it simmers the better it tastes.)

Taffy Apple Dip

1 package softened cream cheese
¾ cup packed brown sugar

1 Tbs. vanilla extract

Add all ingredients to bowl.
Beat with mixer until smooth.
Serve with apple wedges or other fruit pieces.