Oreo Truffles

1 package Oreo Cookies
1 8oz package cream cheese, softened
2 pkg bakers semi sweet baking chocolate, melted

Use a food processor to crush the cookies into fine crumbs.  Add softened cream cheese and mix well until blended.  Roll cookie mixture into 42 balls, about 1 inch in diameter.  Dip balls in melted chocolate.  Place on wax paper covered baking sheet.  Refrigerate until firm, about an hour.

Waikiki Meatballs

Meatballs:
1 1/2 lbs ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Sauce:
3 T cornstarch
1 (13oz) can pineapple tidbits, save syrup for sauce
1/2 cup packed brown sugar
1/3 cup vinegar
1 T soy sauce
1/3 cup chopped green peppers
3/4 cup sliced carrots/parboiled
1/2 cup sliced celery parboiled

Mix meatball ingredients throughly.  Shape mixture by rounded tablespoons into balls.  Bake in oven at 400 degrees for 15 minutes
Mix cornstarch and sugar.  Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth.  Pour into skillet.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute with chopped green pepper.  Add meatballs, pineablle tidbits and parboiled carrots and celery heat through.  Serve over cooked rice.

Lucy's Dog Food

1/4 lb ground lean beef
1/2 cup cottage cheese
2 cups drained canned carrots
2 cups drained canned green beans
1 1/2 tsp dicalcium phosphate

Cook beef in skillet, until browned.  pour off fat and cool.  Add remaining ingredients and balanced vitamin-mineral supplement and mix well.  Keep in refrigerator. 

20lb dog should eat 1 lb of dog food. 

Raspberry Cake

Ingredients:
2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/4 cup sugar
1/2 cup butter
3 eggs
1 tsp vanilla
3/4 cup buttermilk
1-2 cups raspberries (fresh or frozen)

Frosting:
2 8oz packages of cream cheese/softened
1/2 cup butter/softened
2 cups sifted confectioner's sugar
1 tsp vanilla
1/2 cup raspberries

Preheat 350.  Mix flour, baking powder, baking soda, salt, and cinnamon together in a small bowl and set aside.  Cream together the sugar, butter, eggs, vanilla and buttermilk.  Gradually add in flour mixture.  Mix in the raspberries.  Pour into 9x13 pan and bake for 30-35 min. 
Frosting: cream together the cream cheese and butter until creamy.  Mix in the vanilla and gradually stir in the confectioner's sugar.  Add in the raspberries.  May need more powdered sugar to thicken frosting depending how much liquid is in the raspberries.

Audrey's Pretzel Treats

Ingredients
Large Twist Pretzels
1 bag Wilton Candy Cane Candy Melts
Candy eyes
Candy mustaches

Directions:
Melt the Candy cane candy melts (can sub white chocolate if you can't find candy cane flavor).  Lay Pretzels out on parchment and cover in the melted chocolate.  Add eyes and mustache to make face.  Let cool.

Monkey Bread

Ingredients:
3 packages of refrigerated biscuit dough
1 cup sugar
2 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar

Directions:

Preheat oven to 350.  Grease one 9 or 10 inch bundt pan.  Mix white sugar and cinnamon in a plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the sugar/cinnamon mix.  Arrange pieces in the bottom of greased pan.  Continue until all biscuits are coated and placed in pan.  In small sauce pan melt the butter with the brown sugar over medium heat.  boil for 1 minute.  Pour over biscuits.  Bake at 350 for 35 minutes.  Let bread cool in pan for 10 min, then turn onto plate.

Coconut Cake

2 1/2 cups flour
2 cups sugar
1/2 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 pkg instant coconut pudding mix (if you can't find this, then use a vanilla pudding mix and instead of a tsp of vanilla, use a tsp of coconut extract)
1 1/4 cups water
1/4 cup vegetable oil
4 eggs
2 cups flaked coconut

Grease a 9x13 pan.  Blend everything together and then add the coconut and pour into the pan.  Bake at 350 degrees for 35-40 min

Frosting:
1 cup butter
5 cups powdered sugar
3/4 cup cream of coconut
1/2 tsp coconut extract
toasted coconut (as desired, can use it as a garnish or mix in)

Beat butter, then add powdered sugar and cream of coconut--sometimes the cream of coconut will separate so be sure to blend it before adding it to the frosting.  Then add the coconut flakes.

Granola

Ingredients:

3 cups rolled oats
1/2 cup wheat germ or oat bran (or whole oats that have been blended)
1 cup slivered almonds (I never add these)
3/4 cup shredded coconut
1/3 cup brown sugar
2T maple syrup
1/4 cup vegetable oil
1/4 cup honey
one shake of salt

Preheat oven to 250.  Combine dry ingredients in a bowl.  Combine all wet ingredients in a small bowl.  Combine the wet and dry ingredients, stir well.  Line cookie sheet with parchment paper.  Spread granola evenly on the cooking sheet.  Bake for 1 hour.  Cool and store in a tight container.

Cilantro Lime Rice in a rice cooker

Ingredients:
1 1/2 cups rice, rinsed and drained
3 cups chicken broth
1 can black beans, rinsed and drained (optional)
3 Tbsp mild diced green chiles (canned)
1 jalapeno, chopped and seeded
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder

Once rice cooker is done add:
Salt and pepper to taste
2 Tbsp lime juice
1/2 cup loosely packed cilantro

Directions:
Add rice, chicken broth, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp onion powder, 1 seeded chopped jalapeno, black beans, 3 Tbsp mild diced green chiles.  Set rice cooker to white or brown rice cook setting on rice cooker.  Once rice is cooked, season with salt and pepper to taste.  Stir in 2 Tbsp of lime juice and 1/2 cup loosely packed cilantro, chopped.

Stuffed Pepper Soup

Ingredients:
1 lb Extra Lean Ground Beef
1 Cup Onion, diced
14 1/2 oz can Rotel (diced tomatoes with green chiles)
2 cups Green and/or Red Bell Peppers
15 oz can Tomato Sauce
3 cups Beef Broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup cooked rice

Directions:
Brown the beef with your onion in a skillet over medium heat.  Drain the beef and onions and place in your slow cooker.    Add the Rotel (juice and all) and the rest of the ingredients.  Cover and cook on low for 6-8 hours.

Spiced Pumpkin Scones

Ingredients:
For Scones:
2 cups flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp molasses (optional)
3 Tbsp half and half
1 large egg
2 tsp vanilla

Sugar Glaze:
1 cup powdered sugar, sifted
1-2 Tbsp half and half

Directions:
Center a rack in the middle of the oven and heat to 400.  Line a large baking sheet with parchment paper.  Or spray with non stick spray.

Scones:  Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.

Cut the butter into small cubes then scatter over the flour mixture.  Use two knives or a pastry cutter to "cut" the butter into the flour until the mixture resembled coarse cornmeal with a few pea sized bits of butter, about 5 minutes.

In separate bowl, whisk the pumpkin puree, molasses, half and half, egg, and vanilla extract until blended.  Stir into the flour and butter mixture until a soft dough forms.

Transfer the dough to a floured surface.  Knead three or four times until it comes together.  Pat the dough into a 10 inch by 7 inch rectangle (use rolling pin) Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles.  Cut each rectangle into two triangles, making 16 scones.

Transfer scones to baking sheet and bake 10-15 minutes or until golden brown and a toothpick inserted into the middle comes out clean.  Transfer to a wire rack and cool completely.

Glaze: Add the sugar to a medium bowl and then add 1 Tbsp of half and half.  Stir then judge the consistency.  If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine.  If it is too thick add a little more half and half.  If it is too thin add more powdered sugar.

Dip each cooled scone directly into the glaze nad then place glazed side up back onto the cooling rack.

Chocolate Bark

Ingredients:
16 oz dark chocolate
1 1/2 cups mini pretzels
8 oreos roughly chopped
1/3 cup toffee bits
1/2 cup M&M's
1/2 cup Marshmallows

Directions:
Line baking tray with parchment paper; set aside.  Have all ingredients chopped, prepped, and ready to go before the chocolate is melted.  Coarsley chop the chocolate to encourage smooth melting.  Heat in microwave for 2-3 minutes, checking every 30 seconds to stir until melted smooth.  Pour melted chocolate onto parchment with a spatula and smooth into a large rectangle about 10x15 inches and about 1/8 inch thick.  Evenly sprinkle with oreos, pretzels, toffee bits, M&M's, and marshmallows.  After chocolate has set, break into pieces or chop with a knife.  Bark will keep airtight at room temp for many weeks and in the fridge or freezer for many months.

Baked Chicken Taquitos

Ingredients:
1/2 cup (4oz) cream cheese
1/3 cup green salsa (optional)
1 Tbsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2  tsp onion powder
1/4 tsp garlic powder
1/8 cup chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken (I like chicken cooked in the crock pot with salsa and taco seasoning)
1 cup grated cheese
about 20 flour 6 inch tortillas

Directions:
Heat oven to 425 degrees.   Lightly coat baking sheet with cooking spray.
Heat cream cheese in microwave for 20 seconds.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.

Place 2-3 Tbsp of chicken mixture on tortilla.  Roll it up as tight as you can.  Place seam side down on baking sheet.  Lay all the filled tortillas on a baking sheet and make sure they are not touching each other.  Spray tops lightly with cooking spray and sprinkle some salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dishpan Cookies

Ingredients:

2 cups light brown sugar
1 cup white sugar
2 tsp. vanilla
2 cups oil
4 eggs
4 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup quick oats
4 cups Special K cereal
1 bag chocolate chips

Directions:

In a very large bowl cream sugars, vanilla, oil, and eggs.  Add flour, soda, and salt.  Fold in oat, Special K cereal, and chocolate chips.

Drop by 1/4 measuring cup onto ungreased cookie sheets.  This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan. 

Bake for ten to twelve minutes at 375, or until edges are lightly browned.  If you want them to be chewy bake a little less, crispy, a little more. 

Egg Drop Soup

Ingredients:
3 eggs lightly beaten
4 cups of chicken stock
1 Tbsp of cornstarch
1/2 tsp grated ginger
1 Tbsp soy sauce
3 green onions, chopped
1/4 tsp white pepper
3/4 cup of mushrooms, chopped

Directions:

Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil.  Ad the cornstarch and stock mixture and stir.  Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup.  The egg will spread out into ribbons.  Turn off the heat and garnish with a few more chopped green onions.  Serve immediately. 

Creamy Cranberry Salad

Ingredients:

12 oz fresh cranberries
1 cup sugar
1 6 oz raspberry jello mix
1 8 oz can crushed pineapple
3/4 cup orange juice
1 apple with peel, grated
1 cup whipping cream
1 8oz pkg cream cheese
1/4 cup powdered sugar

Directions:

Process cranberries in blender or food processor.  Pour sugar over cranberries, stir to dissolve.
Bring 3/4 cup water to boil.  Stir in gelatin and cool.  Stir cooled gelatin into cranberries, add pineapple, Orange juice, grated apple.  Mix well, cover and refrigerate overnight.

Whip cream and beat in cream cheese and powdered sugar.

In glass serving dish layer half the cranberry mixture, then the whipped cream mixture, Then the remaining cranberry mixture.

Bacon Pie Crust

We had a bacon Thanksgiving so a friend gave me this awesome recipe for a bacon pie crust.  It was perfect for this cranberry apple pie.  I'm thinking it would also be good in a chicken pot pie.

Ingredients:

1 tsp Kosher salt

2/3 cup cold water

4 oz thick cut bacon; finely diced and frozen (4-5 strips)

4 cups all-purpose flour

1 cup unsalted butter, cut into 1/4 inch thick slices and chilled

Directions:

• For the Crust: In a small bowl, stir the Salt into the Cold Water until it dissolves. In a separate bowl, use your hands to toss the Bacon with Flour until well coated. Pulse the Flour and Bacon in a food processor until coarse crumbs form. Return mixture to large bowl. Add the Butter to the Flour mixture and then press in the Butter with your fingertips until coarse crumbs form with a few bigger pieces remaining. Add the Salted Water all at once, and quickly gather the dough with your hands into a large, shaggy clump. Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap, and chill until firm, at least 1 hour and up to 3 days.

Cranberry Apple Pie

Ingredients:
1 9 inch deep dish pie crust
6 apples peeled, cored, and chopped
1 12 oz pkg fresh cranberries, roughly chopped
1 1/2 cups white sugar
1/3 cup quick cooking tapioca

Topping:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
2/3 cup unsalted butter

Directions:

Preheat oven to 325.  Invert pie shell over another pie pan of equal size.  This will keep the crust from shrinking down into the pan.  Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.

In a large bowl, combine apples, cranberries, and sugar.  Cover, and set aside for about 20 minutes.  Mix in tapioca, and set aside for 15-20 minutes, until tapioca has absorbed fruit juice.  Spread mixture into the partially baked pie shell.

In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter.  Work mixture with fingertips until crumbly.  Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg. 

Place the pie on a cookie sheet to catch drips.  Bake 45-60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.

Brown Sugar Smokies

Ingredients:
1 pound bacon
1 16 oz  pkg little smokies
1 cup brown sugar, or to taste

Directions:
Preheat oven to 350.  Cut bacon into thirds and wrap each strip around a little sausage.  Place the wrapped sausages on toothpicks.  Arrange on a baking sheet and sprinkle liberally with brown sugar.  Bake until bacon is crisp and the brown sugar melted.

Easy Sausage Stuffing

Ingredients:
1 lb savory sage or original recipe sausage roll
1 lg onion, diced
3 stalks celery, diced
1 14 oz pkg cubed stuffing
1 tsp poultry seasoning
2 1/2 cups chicken broth
1/2 cup melted butter

Directions:
In a large skillet over medium heat, crumble sausage.  Add onion and celery and cook, stirring occasionally until sausage is brown.  In a bowl combine the sausage mixture with the cubed stuffing. Add the poultry seasoning, broth and butter.  Toss to combine.  Pour into a 13x9 inch pan.  cover.  Bake at 350 for 45 minutes