Perfect Tri-Tip Oven Roast

Season well the outside of roast according to taste.
(Salt, pepper, Santa Maria Seasoning)
Place roast in baking dish.
Roast at 325 for 25 minutes per pound for medium rare.

Pumpkin Cheesecake Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Red Hot Cinnamon Candied Carrots

Ingredients:

6 large or 8 medium raw carrots
1 cup sugar
1/2 cup red cinnamon candies (red hots or cinnamon imperials)
2 1/2 cups water
1/2 teaspoon red food coloring (optional)


Directions:

In a medium-sized saucepan, combine 1 cup sugar, 1/2 cup red cinnamon candies, 2 1/2 cups water, and 1/2 teaspoon red food coloring. Stir well, and then place over medium heat until the mixture comes to a boil. Turn the heat to low, and cook and stir for 5 minutes. Remove from heat and set aside while preparing carrots. Peel 6 to 8 carrots and then divide each of them into two halves. Split each half lengthwise, and then chop into 1/4-inch slices. Place the prepared carrots carefully in the hot cinnamon, sugar, water, and food coloring mixture. Place over heat, bring back to a boil, and cook for 12 to15 minutes. Test the carrots for tenderness using a fork. The carrots should be soft, but not mushy. A fork will meet with some resistance, but the carrots will no longer be crisp and crunchy. Remove the saucepan from heat, and carefully remove the cinnamon carrots from the hot liquid. Place the Red Cinnamon Candy Carrots in a clear serving bowl using a slotted spoon. Let cool before serving. You may serve them at room temperature or chill them overnight and serve them cold. The leftover liquid may be reused (for more carrots, or apples, pears, and other fruit) and may be saved in a jar in the refrigerator for up to a week. These carrots are dramatic and add flair to any meal. I hope you enjoy serving them at your holiday meal! 

RASPBERRY SALAD MOLD

One of my Mom's favorite salads:

1 pkg raspberry jello
1 1/4 boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple, un-drained
1 large banana, diced small
1/3 cup pecans, chopped

Dissolve jello in boiling water; add frozen raspberries
and stir until thawed.  Add all other ingredients and pour into
a mold or dish.  Refrigerate until firm.

Easy Pork Chops

6-8 pork chops
1 Ranch dressing dry seasoning mix packet
1 can cream of chicken soup

Put pork chops in a covered casserole dish - sprinkle the dry seasoning on top, then pour on the can of cream of chicken soup -Bake at 350 for 45 minutes.

Ham N Cheese Sliders

1 package Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3 Tbs of Dijon Mustard
2-3 teaspoons of Worcestershire Sauce
3 teaspoons of poppy seeds
1 1/2 pounds of shaved deli ham- or more depends how thick you want them
8-10 slices of Swiss cheese or American

In a sauce pan, melt the butter. Add onion and cook until soft.
Add mustard, Worcestershire, and poppy seeds. Simmer 5 mins
Slice rolls right down the middle. Place them in a pan with foil. place 2/3 of mixture on bottom of rolls..Add ham and then cheese.  Top with the other half of the rolls and add the rest of the mixture on top. Bake for 20 mins at 350. Cut where the lines are in the Hawaiian rolls and you now have perfectly melted sliders.

Strawberry Cheesecake Salad

Serves about 10

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder)
3 (6 oz) strawberry yogurts (like Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
2 cups miniature marshmallows (add just before serving)

Thaw whipped topping.  Stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

BAKED FRIED CHICKEN

Mix in a Gallon Size Ziploc or Large Bowl: 
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Sandwich Cookie Filling

1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 tsp vanilla

In a large bowl, beat ingredients with an electric mixer until light and fluffy.
For each sandwich cookies, spread 2 TBS filling on bottom of cooled cookie.  Top with second cookie, bottom side down.
Enough to fill 15 cookies

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Chicken Cordon Bleu Casserole

2 lbs boneless, skinless chicken breast - cooked & cut into chunks
Seasoned bread crumbs
1 egg mixed with 1/2 cup milk
1 cup Swiss cheese, grated
1 cup ham, diced
1 can cream of celery (or chicken) soup
1 cup milk
pepper to taste
Oil for browning


Preheat oven to 350
Dip chicken chunks in egg mixture, then in bread crumbs.  Coat well.
Brown in a little oil until golden.
Place browned chunks in a baking dish; spread cheese and ham on top.
Sprinkle with pepper as desired.
Mix soup with 1 cup milk and pour over top of chicken.
Bake 30 minutes at 350 or until tender and bubbly.

Six Week Bran Muffins

Batter may be kept in the refrigerator for up to six weeks and baked fresh, as desired.
* BEGIN THE NIGHT BEFORE! *

15 oz. box raisin bran cereal (the 2 scoops kind!!)
2  1/2 cups sugar
5 cups flour
1/2 tsp salt
4 eggs, well beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk

In a very large bowl, mix together cereal, sugar, flour, and salt.
In a separate bowl, mix together eggs, oil, and buttermilk.
Add wet ingredients to dry ingredients and mix until just blended.
Allow mixture to stand in the refrigerator overnight before using.
Fill muffin tins 2/3 full and bake at 350 for 20 minutes.

Chocolate Chip Cheesecake

{Wendy's Recipe}

NOTE: this makes a large cheesecake - do not attempt to bake it
in a regular pie pan or in a pre-made crust...
You will need a 10" spring-form pan - borrow one if you have to, it's worth it!!

Preheat oven to 325.
Crust:
    2 cups crushed chocolate wafers (or Oreos w/ filling removed.  (About a 14 oz. pkg. Oreos)
    1/2 cup butter or margarine, melted
Mix together crumbs and melted butter until thoroughly combined.
Pat into the bottom of a spring-form pan.
Bake at 325 for 20 minutes.

Filling:
    2  8-oz. packages regular cream cheese, room temperature
    3/4 cup sugar
    1/2 cup sour cream
    1 tsp. vanilla
    4 eggs
    1 cup (6 oz) semi sweet chocolate chips
Beat cream cheese until fluffy.
Add sugar, 1/4 cup at a time, beating between each addition.
Continue to beat until smooth.
Add remaining ingredients and beat until creamy.
Pour into crust.
Bake 40 minutes or until just a 3' circle in the center jiggles.
Remove from oven and cool 20 minutes.
Turn oven to 425.

Sour Cream Topping:
    1 cup sour cream
    1/2 cup sugar
    1 1/2 tsp lemon juice
    1 1/2 tsp vanilla
Mix all ingredients together while cake cools.
At the end of cooling time, spoon topping gently over cheesecake.
Bake at 425 5 minutes ONLY.

Cool cheesecake completely.
Run a knife around the edge and then release from pan to serve.

Quick Pizza Dough

From: Jessica Hampton

1 package yeast

1 teaspoon sugar

1 cup warm water

2 Tablespoon oil

½ teaspoon salt

3 cups flour

Combine all ingredients. Roll out to make pizza crust. 

Bake at 425˚F for 10 minutes for crispy crust. 

Add toppings as desired.

Lynda's Bread

5 1/4 cups flour ( a mixture of white/wheat, or all white or all wheat)
1/4 cup sugar
1-1/2 tsp salt
1 TBS + 1-1/2 tsp SAF instant yeast
1 TBS vital wheat gluten
1 TBS + 1-1/2 tsp liquid lecithin
2 cups hot tap water
1/4 tsp liquid "C" (ascorbic acid) - if using wheat flour

Mix together dry ingredients, including yeast.  Place dry ingredients in the bowl of a stand mixer.  Mix together hot water and "C".  Add liquid lecithin and HOT water to dry ingredients.  Mix for 1 minute and check consistency.  Dough should be VERY sticky... If too dry, add a little water; if too wet, add a little flour.  NEVER add water or flour after bread is mixed.

If using all white flour, mix for 5 minutes; 10 minutes for whole wheat or 50/50.

When making white/wheat mixed loaves, allow dough to rest in the mixer for 10 minutes before knocking it down to shape loaves.

Spray counter top and loaf pans with cooking spray.  DO NOT sprinkle counter top with flour!  Divide dough in half, shape loaves, and place in sprayed pans.  Cover and allow to rise 20 - 25 minutes.  Bake at 350 for 25 minutes.  Makes 2 loaves.

Additional information:
Making 4 loaves of bread once a week for a year will require 6 25- lb. bags of regular flour, 6 1-lb bags of SAF yeast, and 4 32-oz bottles of liquid lecithin.

Always keep yeast in the freezer.

Liquid lecithin stores indefinitely, but should be rotated.  It can be purchased at many health food stores (such as Clark's in Loma Linda).  It is VERY sticky, but using a baby wet wipe is a miracle clean-up!

Ascorbic acid or liquid C will assist the wheat flour in rising so that it will light like white loaves.  It can be purchased from a health food store also.

An electric knife is essential for cutting this bread - it's "sandwich bread" soft!

Cranberry Jello Salad

1-1/2 cups boiling water
1 large pkg. raspberry or cranberry jello
1 pint raspberry sherbet (or sorbet)
1 can whole cranberry sauce

Mix together well the boiling water and jello
Allow to cool until no longer hot.
Add the raspberry sherbet and mix well using a whisk.
Refrigerate for 30 - 45 minutes, until pretty well set.
Add cranberry sauce and mix together well.
Place into desired bowl or individual serving bowls,
and refrigerate until completely set.
If using individual bowls, they may be un-molded onto a serving plate.
(Teresa Chandler's recipe)