Suzie Q Cake

Suzie Q Cake
from the kitchen of Annette Moore

One Chocolate Cake Mix
Follow the instructions on the box.  follow baking directions for 2 pans.
let cool

Marshmallow Frosting
3 egg whites
2 1/4 cups of sugar
9 Tablespoons of water
9 large Marshmallows quartered
1 1/2 tsp of vanilla
1/3 tsp of cream of tartar

In a double boiler, over boiling water, combine egg whites, sugar, & water.  Beat for about 5 minutes.  Add Marshmallows and continue beating for 5 more minutes or until mixture stands in peaks. 
Remove from double Boiler and stir in vanilla and cream of tartar.  Beat another 5 minutes or until thick.

Frost Cake and then we sprinkled on mini chocolate chips.

Peach Preserves

Peach Preserves
from the kitchen of Annette Moore

12 fresh Peaches, pitted and Chopped
4 1/2 cups white sugar
1 (2 oz) package of dry Pectin

Place peaches in a large saucepan heat over medium low.  Cook for about 20 minutes.  I use a hand blender to crush up the peaches.  I don't like it very crushed as I like to see pits of peaches in my preserve. 
Add sugar and boil over medium heat.  Gradually stir in pectin and boil for one minute.

Remove from heat.  Transfer to sterilized jars.  Process in hot water bath for 10 min.  Let cool and place on shelf. 

CowBoys Cookies

Cowboy Cookies
from the kitchen of Annette Moore

1 c. butter


1 c. sugar

1 c. brown sugar

2 eggs

1 c. oatmeal

1 c. coconut

2 c. chocolate chips

2 cups Butterscotch chips

1 cup pecans

2 c. flour

1/2 tsp. salt

1 tsp. soda

1/2 tsp. baking powder

1 tsp. vanilla

Cream together: sugars, butter, eggs and vanilla. Sift together: flour, salt, soda and baking powder and add to creamed mixture. Add coconut, oatmeal and chocolate chips. Drop onto greased baking sheet. Bake 15 minutes at 350 degrees.

Raspberry Streusel Muffins (Mother's Day Muffins)

Madison made these for me for Mother's day Breakfast.  They are so YUMMY.. They will forever be know as "Mother's Day Muffins" in honor of her making them for me on Mother's Day. 

Raspberry Streusel Muffins

from the kitchen of Annette Moore


• 1/2 cup butter or margarine, softened

• 1/2 cup sugar

• 1 egg

• 1/2 cup sour cream

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 cup fresh or frozen raspberries



STREUSEL:

• 1/4 cup all-purpose flour

• 1/4 cup quick-cooking oats

• 3 tablespoons sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 3 tablespoons cold butter or margarine

• confectioners' sugar

Directions

In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Pressure Cooker- Unstuffed Cabbage Rolls

Pressure Cooker- Unstuffed Cabbage Rolls


From the Kitchen of Annette Moore

One Large Head of Cabbage- cut in fourths and then sliced into strips

1 (28oz) can of Stewed Tomatoes

1/2 cup of water





For Meatballs:

2 large eggs

2 lbs of Ground meat (I used very lean ground beef)

½ of onion chopped fine

1 cup cooked rice or ½ uncooked instant rice (like Minute rice)

1 teaspoon Salt

1-2 things of crushed garlic

Ground Pepper



Mix together and make into 1 in round Meatballs. I just used my large Cookie scoop. It made about 24.



In my 5 quart Pressure cooker,

I put my Trivet at the bottom of the pressure cooker



Put ½ cup of water into pressure cooker (don’t worry about not having enough water as the cabbage will release a lot)

Then ½ the chopped Cabbage

Then Layer ½ the meatballs

Then other ½ of the chopped Cabbage

Then other ½ of the meatballs

Then pour the whole can of Stewed tomatoes over the top



Don’t worry if it goes pass the fill line on your pressure cooker, the Cabbage will wilt.



Over high Heat bring to high Pressure. It will take longer as the cooker is so full. Reduce heat to maintain high pressure and cook for 5 minutes.

Release pressure and check to see if Meatballs are cooked all the way through. If they are not, return to high pressure and cook a few minutes longer.



Very Yummy…

Praline French Toast Bake

Praline French Toast Bake

From the Kitchen of Krissy Moore

 

Ingredients


• 1 loaf French bread (13 to 16 ounces)

• 8 large eggs

• 2 cups half-and-half

• 1 cup milk

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Dash salt

• Praline Topping, recipe follows

Praline Topping:

• 1/2 pound (2 sticks) butter

• 1 cup packed light brown sugar

• 1 cup chopped pecans (optional)

• 2 tablespoons light corn syrup

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden



Annette's Notes: I did not refrigerate over night.  Just made it all at once and Baked it.  My family LOVED it!  We topped it with Fresh Whipping Cream and Strawberries.

Favorite Mint Brownies

Favorite Mint Brownies
from the Kitchen of Katie Hughes

THIS IS ENOUGH TO MAKE IN A LARGE JELLY ROLL PAN. SO ROUGHLY 48 MEDIUM-SIZED BROWNIES. YOU CAN ALWAYS CUT THEM SMALLER (OR LARGER) IF NEEDED. IF YOU JUST WANT A 9 X 12 PAN, THEN HALF THE RECIPE AND YOU’RE GOOD TO GO.



PREPARE TWO BOXES OF YOUR FAVORITE STORE-BOUGHT BROWNIE MIX ACCORDING TO DIRECTIONS (I USE DUNCAN HEINZ OR BETTY CROCKER—WHATEVER IS CHEAPEST). POUR INTO JELLY ROLL PAN (OR LARGE COOKIE SHEET WITH SIDES) AND COOK FOR ABOUT 20-24 MINUTES. (DEPENDS ON YOUR OVEN) PUT TOOTHPICK IN TO BE SURE IT’S COOKED THROUGH. DO YOUR VERY BEST NOT TO OVERCOOK—THESE WOULD BE BETTER UNDERCOOKED THAN OVERCOOKED. ALLOW TO COOL. PREPARE FROSTING.



MINT FROSTING:



8 T. BUTTER (1 CUBE)

4 T. EVAPORATED MILK

4 CUPS POWDERED SUGAR

1 TSP. PEPPERMINT EXTRACT

FEW DROPS OF GREEN (OR PINK) FOOD COLORING



MIX INGREDIENTS AND SPREAD ON TOP OF BROWNIES. DON’T WORRY IF YOU GET CHUNKS OF THE TOP SHELL OF THE BROWNIES—IT WILL ALL BE COVERED UP! THEN REFRIGERATE FOR ABOUT AN HOUR FOR THE FROSTING TO SET.



CHOCOLATE GLAZE FROSTING:



12 T. BUTTER (1 ½ CUBE OF BUTTER)

2 CUPS (1 BAG) SEMI SWEET CHOCOLATE CHIPS

4 TSP. VANILLA



COMBINE BUTTER AND CHOCOLATE CHIPS ON STOVE AND WARM OVER MEDIUM HEAT. STIR OCCASIONALLY SO IT DOESN’T BURN. WHEN INGREDIENTS ARE COMBINED, ADD VANILLA AND BLEND THOROUGHLY. POUR OVER PINK OR GREEN FROSTING AND SPREAD BY TIPPING PAN; REFRIGERATE. BRING OUT ABOUT ½-1 HOUR BEFORE SERVING. CUT WHILE COLD WITH A SHARP KNIFE FOR EVEN CUTTING.

Spinach and Sausage Egg Bake

Spinach and Sausage Egg Bake
by Melissa Jorgensen

1 lb. bulk pork sausage (I used the hot stuff)


1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

6 bacon strips, cooked and crumbled

1/4 cup finely chopped onion

1 sweet red pepper finely chopped

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

10 eggs

3/4 cup milk

1/2 t. dill weed

1-1/2 t. chili powder

1 t. garlic powder

1 t. pepper

1/4 t. salt



In a skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9" baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.

In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

No Bake Peanut Butter and Corn Flake Cookies

No Bake Peanut Butter and Corn Flake Cookies

From Annette Moore

1 cup Sugar

1 cup Karo Syrup Light

½ teaspoon salt

½ teaspoon vanilla

1 cup Peanut Butter

6 cups Corn Flakes



Mix sugar and Karo Syrup in pan and bring to a boil. Remove from heat. Add Salt, Vanilla and Peanut Butter. Pour Mixture over Corn Flakes and Stir gently. Spoon out cookies on wax paper. Let Stand and then eat!

Frosting Recipe

Frosting Recipe
from The Barefoot Contessa Cookbook
given to me by Rese Moore


1 lb. of cream cheese at room temperature

¾ pound unsalted butter at room temp.

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 ½ lbs. confectioners’ sugar, sifted (sifting prevents lumps from occurring in the frosting)



In a bowl of an electric Mixer fitted with a paddle attachment,

Blend together the cream cheese, butter, and vanilla and almond

Extracts. Add the confectioners’ sugar and mix until smooth.



*If you have excess frosting, it freezes real well.

Italian Wedding Cake

Italian Wedding Cake
from Rese Moore

Ingredients:

½ cup shortening at room temperature

1 stick butter, room temp.

2 cups sugar

5 eggs separated and at room temp

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temp

2 cups shredded coconut

1 cup finely chopped pecans or walnuts

1 teaspoon vanilla extract





Preheat over to 325 degrees and grease and flour 3 (9-inch ) cake pans

In the bowl of an electric mixer cream the shortening, butter, and sugar

Until light and fluffy. Add the egg yolks one at a time, beating well after each

Addition. Sift the flour, baking soda, and salt together onto a sheet of waxed

Or parchment paper. With the mixer on low speed, add the sifted ingredients

In batches alternately with the buttermilk, beginning and ending with the

Dry ingredients.



In a separate bowl, beat the egg whites until stiff, and gently

Fold into the prepared batter. Add the coconut, pecans and

Vanilla and fold into the batter. Divide the batter among the 3

Prepared cake pans and bake for 25 minutes, or until golden

Brown and a tester comes out clean when inserted into the middle

Of each cake. Allow the cakes to cool in the pan for about 10 minutes

Before turning them out onto a wire rack to finish cooling. When the

Cakes are completely cool, stack the layers with the frosting and frost

The sides and top

Hawaiian Haystacks for the Pressure Cooker

Hawaiian Haystacks for the Pressure Cooker

from Collete Cordner


6 Boneless, Skinless chicken breasts

2 cups white basmati rice

3 cups Chicken broth



Optional: brown chicken breast on both sides.

Add Chicken, Rice, and Chicken Broth in pressure cooker. Bring to a boil and then place pressure lid on and pressure on second red ring for 5 minutes.

Drop Pressure under cold water



Stir in:

1 ½ cups sour cream



And Approx.

2 stalks celery diced

½ bell pepper, diced

1 bunch green onions diced

1 cup pinapple tidbits

1 medium tomato diced

While still in pan top with grated cheese and chow mien noodles.

Funeral Potatoes

Funeral Potatoes


Ingredients

• 32 oz bag of frozen shredded hash browns

• 2 (10 3/4 oz) cans Cream of Chicken Soup

• 2 cups Sour Cream

• 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)

• 1/2 cup melted butter or margarine

• 1/2 c. chopped onion

• 2 cups finely crushed Corn Flakes

• 2 Tbs butter or margarine melted



Directions

1. Grease 9x13 baking dish and preheat oven to 350

2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.

3. Gently fold hash browns into mixture.

4. Pour mixture into pan.

5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.

6. Bake for 30 minutes.

7. *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

Lemon Bars

Lemon Bars


From Madison Moore



Crust:

1 Cup soft butter

½ Cup powdered sugar

2 cups flour



Filling:

4 eggs beaten

¼ cup flour

2 cups sugar

½ cup fresh squeezed Lemon Juice

¼ tsp grated lemon rind

1/4 tsp Baking Powder



Crust: Combine ingredients: mix well. Press into a 9x13 inch Pan. Bake for 300 until it starts to brown 20-25 min. Do not overcook.  Let Cool.


Filling: Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour over crust. Bake 325 for 20-25 min. Cool and sprinkle with powdered sugar.

EASY Chicken Tortilla Soup

EASY Chicken Tortilla Soup
from Annette Moore


1 can Cream of Chicken Soup

1 can chicken broth (14.5 oz)

1 can Whole Corn (do not Drain)

1 can Black beans (do not drain)

1 can chunk Chicken (10 oz)

1 can diced tomatoes with green chili peppers (10 oz)

Salt and Cumin to taste



Mix all ingredients together. Simmer over medium heat until heated through.

If you like it more liquidly, adds more chicken broth or water.



Serve with

Tortilla chips on bottom of bowl pour soup over them

Added shredded cheese, sour cream, Tomatoes, onions for toppers.

Strawberry-Jalapeno Jam

Strawberry-Jalapeno Jam

from DD Coates

4 cups frozen Strawberries (16-20 oz)

2 cups chopped jalapeno peppers with seeds (1/2-3/4 lb)

1 package of liquid pectin

7 cups sugar



Directions



1- In food processor, chop jalapeno peppers, then crush strawberries

2- Add chopped jalapeno peppers to strawberries and puree.

3- Pour into a pot, slowly add pectin. Bring to a boil. Boil for 5 minutes.

4- Slowly add sugar, stirring constantly, bring to a rolling boil.

5- Time for 2 minutes (no stirring)

6- Take off heat, scrap off foam, and pour into jars.

7- Place in a water bath for 10 minutes.

Rhubard Strawberry Jam

Rhubard Strawberry Jam
by Annette Moore

4 cups frozen Rubard (16 oz)
5 cups Frozen Strawberries
7 cups sugar
1 package of pectin


Directions
1- Put all Fruit and sugar into a Pot stirring constantly.  Bring to a rolling boil.  Boil for 5 minutes.

2- Slowly add pectin, stirring constantly, bring to a rolling boil.

3- Time for 2 minutes (no stirring)

4- Take off heat, scrap off foam, and pour into jars.

5- Place in a water bath for 10 minutes.


Rhubard Strawberry Jam
from Ruth Brox

This is my Grandmothers recipe for the Jam. I tried to make it with frozen Rhubard but it did not turn out so well. SO this one is good for fresh Rhubard.

10 cups FRESH Rhubard
7 cups sugar
1 pkg of Strawberry or raspberry jello

Cook until Rhubard is tender. Seal in Glass Jars

Egg Nog

Egg Nog
from Judy Brox




½ gallon of Milk

2/3 cup Sugar

½ tsp salt

4 egg yolks



Mix together and cook under medium heat until film forms on spoon. Cool.



Mix together:

4 egg whites – beaten until foamy

6 tblsp sugar



Beat until forms a soft peak



Add:

2 tsp vanilla



Serve with Whip Cream on top

Almond Bark Candy

Almond Bark Candy

from Judy Brox


4 cups Fruit Loops

4 cups Cashews

4 cups Mini Marshmellows

4 cups Chow Mein Noodles

2 – 16oz containers of Almond Bark (or More)

Halloween Chili

Halloween Chili
from Annette Moore




2 lbs ground beef

1 lb pork sausage

1 cup water

1 onion chopped

4 garlic cloves, minced

2 28oz cans of Diced Tomatoes

1 8oz can of Tomato Sauce

½ tablespoon of ground cumin

½ tablespoon of dried oregano

½ teaspoon of chili powder

½ teaspoon of salt

2 15 oz cans of Kidney beans, drained



Brown Meat. Drain off fat. Add water and Onions. Cook until translucent.

Add Spices. Add Tomatoes and Sauce. Bring to a boil.

Reduce heat and simmer for 45 min stirring occasionally.

Add Kidney beans and simmer an additional 15 min.



We have this with cheese and sour cream on top. Plus, of course, cornbread.

Crockpot Southwestern Chicken

Crockpot Southwestern Chicken



From The Sister's Cafe








1 small bag frozen corn


1 can black beans


2 large frozen boneless skinless chicken breasts


1 16-oz jar medium salsa, not mild


shredded cheddar cheese


tortilla chips


sour cream


chopped cilantro


diced avocado


Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.

SWEET PORK

SWEET PORK




2 pounds pork

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar



Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.



Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.



In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.



Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Cheese Muffins

Cheese Muffins

from Pioneer Woman

1 1/2 cups flour

1 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

3 cups shredded colby-jack cheese

1 cup milk

1 egg

1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

Cheeseburger Soup

Cheeseburger Soup

from LeighAnn Sondrup
o 1/2-1lb ground beef (I use ground turkey)

o 1 small onion finely chopped (I use a food processor for all the chopping)

o 3/4 cup finely chopped carrots

o 3/4 cup finely chopped celery

o 1 tsp dried basil

o 1 tsp dried parsley

o 3 cups chicken broth

o 4 cups peeled, diced potatoes (I dice them small)

o 2 TB cornstarch mixed with a little water

o 8 oz Velveeta American cheese (If you want you can use shredded cheddar)

o 1 1/2 cup milk

o 3/4 tsp salt

o 1/4 tsp pepper

o 1/4 cup sour cream

• Prepare all your ingredients before you start. Brown the beef or turkey, drain the fat, and set aside. In your soup pot, saute onions, celery, carrots, basil, and parsley in a little olive oil. Once they soften, add chicken broth, potatoes, and beef or turkey. Bring to a boil then cover, reduce the heat and simmer for a good 20 minutes. (I like it when the potatoes are really soft)

While stirring add the cornstarch mixture until soup thickens. Turn heat to low and add the cheese (make sure you cut it up or it takes forever to melt), milk, salt, and pepper. When the cheese is melted, remove from heat and add the sour cream.

Serve and enjoy.-

Creamy White Chicken Chili

Creamy White Chicken Chili
from Amie Snow




1 lb chicken breast, cut into ½ inch cubes (if you want to be lazy, buy one of those rotisserie chickens from the grocery store and pull the meat off)

1 medium onion, chopped

2 red potatoes, peeled and diced

½ cup celery

1 t garlic powder

1 T vegetable oil

2(15oz) cans great northern beans, rinsed, and drained

1(14oz) can chicken broth

2(4oz) cans diced green chilies
1t salt

¼ t ground cumin, rounded

1t dried oregano

½ t pepper

1/8 t cayenne pepper (I like all of the cayenne, but my kids like it better when I half it)

1 cup sour cream ½ cup whipping cream



Get all your ingredients ready first.

In a large sauce pan, saute chicken, potatoes, celery, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.

Serve immediately. (If you already have cooked chicken, just add it right before you add the creams so it can get warm)

7 servings.

Creamy Tomatillo Salad Dressing

Like Cafe Rio's
Creamy Tomatillo Salad Dressing




Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of 1/2 lime

1/2 cup buttermilk (or make w/dry buttermilk mix)

1/2 cup mayonnaise

1/2 cup sour cream

1 package of dry Ranch Buttermilk Dressing Mix

1 cup fresh cilantro (abt. one bunch)

5 stalks (1/2 bunch) of green onions w/ends

2 cloves crushed garlic

1/2 to 3/4 tsp. salt

1/4 tsp. crushed cayenne pepper

Optional 4 tsp. sugar or other sweetener



Combine well in blender and refrigerate one hour.

Chicken Tetrazzini

Chicken Tetrazzini
from Annette Moore




4 boneless chicken breasts cut into 1/2 chucks

1/2 cup chopped green peppers

1/4 cup butter

1/4 cup flour

2 chicken bouillon cubes

1/4 tsp pepper

1 cup milk

1/2 cup shredded Swiss cheese

8 oz of cooked spaghetti

4 oz can mushrooms

12 saltine crackers, crushed



In large skillet, cook chicken and peppers in butter until tender and chicken is browned. Add Flour, bouillon, and pepper. Pour in milk plus 1 cup of water. After it is thickened, add cheese. Stir until it melts. Add Mushrooms. Mix cooked spaghetti noodles into mixture. Pour into 9X13 casserole dish; sprinkle with crackers. Warm in a 250 oven for 20-25 minutes.

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash
from Judy Brox


• 1 lg chicken

• 2 lg tomatoes (i used canned)

• 1 lg bell pepper (i like red or yellow)

• 1 Tbsp. Paprika

• 1 lg onion 8oz sour cream

• salt and pepper to taste

Chop onion,pepper and tomatoes and put in Dutch oven with a little oil. Cook veggies until tender, add chicken and paprika. Cover and cook on med to low heat for 1 1/2 to 2 hours (i used my pressure cooker to speed up the cooking time--can be made in a crock pot as well)

When chicken is tender,remove from liquid. Add 8oz of sour cream to liquid and remove from heat. Pour sauce mixture over noodles and serve with chicken (can also thicken sauce)

NOODLES--german style

• 2 cups flour

• Water

• 2 eggs

• 11/2 tsp salt

• 1 tsp butter

Mix flour, eggs and salt together with just enough water to make a moist dough. Put dough on a flat plate and using a spoon,scrape off small pieces and drop them into boiling salted water. Cook 2-3 minutes and then drain. Stit in butter to prevent them from sticking

Deviled Pulled Turkey

Deviled Pulled Turkey
from LeighAnn Sondrup



Devil Sauce:

3 TBL Apricot Jam

3 TBL Dijon Mustard

Juice of ½ a lime

4 TBL of Vegetable Oil

2 TBL of Worcestershire Sauce

½ tsp of Salt

Pinch of Cayenne (more is you like it)



Mix all above ingredients.



4 cups of stripped Cooked Turkey



Mix Devil Sauce and Turkey. Allow to Marinate for 10 minutes. Spread on Cookie Sheet. Broil until Turkey is crispy.



I package of Egg Noodles

1 Package of Frozen Peas



Boil Egg Noodles. Drain. Mix Peas with Egg noodles.



Pulled Sauce:

5 TBL of Butter

2/3 cup milk or half & half



Melt butter in milk. Boil 2 minutes.



Serve:

Noodles and Peas on bottom on Dish

Deviled Turkey on top

Pulled Sauce poured over top of that.

Garnish with Chopped Parsley.

Serve with Lemon Wedges on the side.

Butter Rolls

Butter Rolls

from Beverly Carter


2 Tablespoons yeast + 2 Tablespoons Sugar

2 cups warm water (not hot)

1 cup butter (melted)

6 eggs (beaten)

1 cup Sugar

1 ½ teaspoons salt

8-9 cups flour



Mix yeast, 2 tablespoons Sugar, and warm water in large mixing bowl.

Add Melted butter and beaten eggs to yeast mixture. Add sugar. Mix well.

Add salt and flour slowly to mixture. Dough should be very sticky.

Cover mixture with wet towel and let rise for 2-3 hours until nearly double. Stir down dough.

Cover and let rise in refrigerator for 6-8 hours (usually works best to do overnight).

Remove cold mixture from fridge. Punch down.

Divide dough into 5 balls. Roll ball with rolling pin into a round pizza shape.

Brush with melted butter. Cut into twelve wedges. Roll each wedge into a crescent shape.

Transfer to lightly greased cookie sheet. Repeat with each ball of dough.



Cover with towel and let rise for 4-5 hours until double. Bake at 375 for 10 minutes or until slightly golden brown.

Peanut Butter Fudge

Peanut Butter Fudge

Ok, So my Husband has a thing for Peanut Butter Fudge. It is not my Favorite but the other day, I tried several different recipes and had him try each one. The following recipe was his Favorite.

EVE'S PEANUT BUTTER FUDGE
from Food Network


Ingredients

• 4 cups sugar

• 1/2 cup light corn syrup , or white Karo syrup

• 2 sticks unsalted butter

• 1 cup evaporated milk

• 1 tablespoon pure vanilla extract

• 9 ounces (1 cup) smooth peanut butter (recommended: Jif)

• 2 heaping tablespoons marshmallow cream

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.

To serve, cut into pieces about 1 1/2-inches square and serve.