Cheese Straws

BEGIN AT LEAST 2 HOURS AHEAD

2 cups room temperature SHARP cheddar cheese (or 1 8-oz brick, grated medium)

2 sticks butter, room temperature

2 cups all-purpose flour

1 tsp salt

1/2 tsp cayenne pepper - go a little light for less spicy straws

1/2 tsp dry mustard

1/2 tsp regular black pepper

Cover grated cheese and let stand on counter WITH the butter for at least 2 - 3 hours.

Pre-heat oven to 350 and line baking sheets with parchment paper.

Mix flour and spices together and set aside.

Place room temp cheese and butter in the bowl of a stand mixer with the paddle attachment and beat until fairly smooth.  Scrape paddle a couple of times during this process.

Slowly beat in flour mixture until well combined.  Scrape paddle a couple of times to ensure even mixing.

Place mixed dough in a strong piping bag (or zip top bag with a 1/4" hole cut in one corner) fitted with a large (1/4") round piping tip.

If mixture is too stiff to pipe, heat dough in microwave for 30 seconds.

Pipe in 5" strips onto parchment paper.

Bake at 350 until golden brown - about 15 - 20 minutes.

Works best to cook 1 sheet at a time.

MAKES ABOUT 6 DOZEN

Nestle Very Best Fudge

INGREDIENTS

3 cups granulated sugar

1 can (12 fluid ounces) Evaporated Milk

1/4 cup (1/2 stick) butter or margarine

1/2 teaspoon salt

4 cups miniature marshmallows

4 cups (24 ounces) or two 12-ounce packages Semi-Sweet Chocolate Chips

1 cup chopped pecans (optional)

2 teaspoons vanilla extract

Step 1

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil or parchment paper.

Step 2

Combine sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Step 3

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Lace Cookies

 1/2 cup butter

3/4 cup granulated sugar

1 egg, beaten

1 cup quick cooking oats (such as Quaker)

3 TBS all-purpose flour

1 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking powder

Directions:

Preheat oven to 350 degrees F

Line a baking sheet with or parchment paper.

In a microwave-save bowl, melt butter.

Add sugar and stir to combine.

Add beaten egg and mix well.

Stir in oats, flour, vanilla, salt, and baking powder.

Allow batter to stand for about 20 - 30 minutes.

Drop by teaspoonfuls onto prepared baking sheet - NO MORE THAN 5 COOKIES AT A TIME

Bake in preheated oven about 8 - 9 minutes or until edges are golden brown.

Allow to cool some before removing from cookie sheet,

MAKES about 2 DOZEN

Red Hot Apple Jelly

 2 cups apple juice

4 cups granulated sugar

1/2 tsp margarine

1/3 cup cinnamon red-hots candies

1 pouch (3 oz) Certo Liquid pectin

Wash and sterilize 5 half-pint canning jars and lids.

In a large heavy saucepan, combine juice and sugar.  

Stir well.  Add margarine and candies.

Bring to a rolling boil over high heat, stirring constantly.

Stir in liquid pectin.

Return to a rolling boil, stirring constantly.

Boil for 1 minute.

Remove from heat.

Skim foam from top of mixture.

Fill sterilized jars to within 1/4 inch of tops.

Wipe rims and seal jars.

YIELD: 4 - 5 half-pint jars

Creamy Cranberry Jell-o Salad

 Ingredients

1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved

1 ½ cups water, or as needed

2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)

1 (8 ounce) package cream cheese at room temperature

2 tablespoons mayonnaise

1 cup frozen whipped topping (such as Cool Whip®), thawed

1 tart apple, peeled and finely chopped

½ cup chopped walnuts

½ cup frozen whipped topping (such as Cool Whip®), thawed - or to taste

Directions

Step 1

Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.

Step 2

Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.

Gennie brought this to ThanksChristmasGiving at Hunter's house in 2020

Original recipe yields 12 servings

Easy Orange Pull-Apart Rolls

 

4 oz. Butter

3/4 cup Sugar

1 tsp freshly grated Orange Rind 

1 tsp. FRESH orange juice 

3 cans of Pillsbury Buttermilk Rolls (7.5 oz.)

Melt butter with the sugar, and add orange juice. 

Put the rolls in an ungreased bundt pan standing on their side

Pour orange mixture over the rolls.  Bake at 350 degrees for about 30 - 45 min., until the tops look golden brown.

After baking place a plate on top of the bundt pan and flip it over so that the rolls come out of the pan.  (Be careful as  it is easy to get burned with hot buttery liquid.)

Chocolate Syrup

 1 cup granulated sugar

3/4 cup cocoa powder

1 pinch salt

1 cup water

1/2  to 1 tsp vanilla (to taste)

Combine sugar, cocoa powder, salt and water in a saucepan.

Over medium heat, whisk constantly until mixture thickens and begins to simmer.

Let simmer about 3 minutes, stirring occasionally.

Remove pan from heat and add vanilla.

Sauce will thicken as it cools.

Store in airtight jar in the refrigerator.

Pineapple Juice Cake

 2 cups pineapple juice, divided

1 box yellow cake mix

5 eggs

4 TBS vegetable oil

2 cups powdered sugar (for glaze)

4 TBS butter

For the cake:

Preheat oven to 325

Grease and flour a bundt pan.

Combine cake mix, oil, eggs and 1 cup of pineapple juice.

Beat 4 -5 minutes with electric mixer.

Pour into prepared bundt pan.

Bake for 25 - 35 minutes.

For the Glaze:

In a small pan, mix together sugar, butter, and 1 cup pineapple juice.

Cook over medium heat until smooth and butter is melted.

Pour warm glaze over the cake.

Chill the cake in the refrigerator for 30 minutes.

Serve and enjoy.

Perfect Single Pie Crust

1 cup flour

1/2 cup Crisco

1 tsp salt

Mix together.

Add 1/4 cup water

Roll out, bake, and enjoy

Loaded Broccoli, Cheese, and Potato Soup

 2 14-oz cans chicken broth

2 - 3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed small

1 tsp onion powder

2 small heads broccoli, washed and diced small

3 TBS butter

1/3 cup flour

3 1/2 - 4 cups milk

4 cups shredded cheddar cheese

 1 tsp salt

1/2 tsp pepper

6 sliced bacon, cooked and chopped

In a large pot, combine chicken broth, carrots, potatoes, and onion powder.

Bring to a boil; cover and simmer for 10 minutes.

While simmering, melt butter in a large saucepan.

Whisk in the flour and cook for a minute until golden brown.

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until melted.

Add salt and pepper.

Pour cheese mixture into the large pot and stir until well combined.

Add additional milk if needed - season with additional salt and pepper if needed.

Top with bacon and serve warm.

Serves 8 - 10

Cream Cheese Drizzle

 

• 1/2 cup cream cheese (at room temperature)
• 1/2 cup icing sugar (Confectioner’s sugar)
• 1 tbsp cream
• Mix together until smooth.

No Bake Pineapple Dessert

 START EARLY - NEEDS TO CHILL 2 HOURS or PREFERABLY OVERNIGHT

INGREDIENTS

CRUST/TOPPING

• 18 graham crackers, crushed
• 3/4 cup (1 1/2 sticks butter, melted

FILLING

• 1/2 cup (1 stick) butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups confectioners sugar
• 40 ounce (2 cans) crushed pineapple, drained
• 16 ounces whipped topping, such as Cool Whip

CRUST/TOPPING

1. Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

FILLING

1. In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.
2. Add in 2 cups of confectioners sugar and mix again until fully combined.

3. Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

4. In a 10 X 15 casserole dish (or 9 X 13 dish) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

5. Pour the filling onto the crust and spread in an even layer.
6. Sprinkle the remaining graham cracker crumbs over top.
7. Refrigerate for at least 2 hours, preferably overnight.

No Bake Cream Cheese Lemonade Pie

START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS

*Crust:

2-1/2 cups graham cracker crumbs

1/3 cup sugar

2/3 cup butter, melted

*OR 1 store-bought graham cracker crust

Filling: 

1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can.  NOT sweetened condensed

1 3.4-oz box lemon instant pudding (small box)

2 8-oz pkgs cream cheese, room temp

3/4 cup frozen lemonade concentrate (do not dilute)

Directions:

For Crust (If making your own)

Preheat oven to 350 degrees

Combine all crust ingredients in a mixing bowl.

Whisk together to combine.

Press into a deep dish pie plate, making sure to go up the sides as well.

Bake 10 to 12 minutes; Cool.

For filling:

In a small mixing bowl, combine evaporated milk and instant pudding.

Beat on low for 2 minutes until thick.

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into COOLED crust.

Cover and refrigerate at least four hours.

OPTIONAL:  Serve with whipped cream and lemon zest

Chicken Parmesan

 1 to 2 whole chicken breasts, split in half (butterflied)

1/2 - 1 cup Panko bread crumbs

1/4 - 1/2 cup flour

1 - 2 eggs, whisked together

Spaghetti, marinara, OR pizza sauce - about 1/4 cup

1/2 - 1 cup shredded (or sliced) mozzarella cheese

Parmesan cheese to sprinkle on tops (Fresh or Green Can)

1 tsp Santa Maria's Seasoning

Oil for frying

Lightly pound out butterflied breasts to make 4 semi-thin pieces.

Mix panko crumbs with Seasoning

Set up breading station as follows:  1. Flour, 2. eggs, 3. Panko bread crumbs w/ seasoning.

Dip each breast portion in flour, then in egg, then in Panko crumbs.  Set aside.

Turn on broiler.

Heat frying pan and drizzle with enough oil to coat bottom of pan.

Place breaded breast pieces in heated pan with oil.

Fry on first side until nicely golden brown.

Turn over and fry on second side.

Reduce heat to low and cover.  Cook about 5 minutes until chicken is done.

Cover each piece with sauce, then with mozzarella cheese.

Sprinkle with parmesan cheese (to taste).

Broil until cheeses are melted and golden.

Raspberry Jam

For FOUR 1/2 Pint Jars:

2 - 2/3 cups mashed raspberries (Four 6-oz containers made exactly this amount)

3 - 1/3 cups granulated sugar

3 TBS (Ball RealFruit Classic Jarred) Pectin   SEE NOTE

1/4 tsp butter

Instructions:

ASSEMBLE and prepare canning supplies - Canner or pot with boiling water, jars, lids, rings, ladle, tongs, and funnel.  WASH jars, lids, and rings with soap and HOT water. 

CRUSH fruit (with a potato masher or pastry blender) in a single layer and measure amount needed.

MEASURE out sugar.  Measure out pectin.

ADD prepared fruit to 8 qt saucepan.  Gradually add pectin and butter.

ON HIGH HEAT, and stirring constantly, bring mixture to a full rolling boil that cannot be stirred down.

ADD entire measure of sugar to fruit, stirring to dissolve.

RETURN mixture to a full rolling boil.

BOIL hard for 1 minute, STIRRING constantly.

REMOVE from heat.

LADLE hot jam into hot jars, leaving 1/4 inch headspace.

APPLY lids and bands and fingertip tighten.

PLACE FILLED JARS in canning pot - COVERED by 1 - 2 inches of water.

BRING WATER to a gentle, steady boil.

PROCESS jars for 10 minutes.

REMOVE jars and cool.

CHECK jars for seal after 24 hours.

NOTE:  6 TBS jarred Pectin = 1 Box of Pectin

                                                                                                                                                                                                     

Strawberry Heaven Dessert

 

SERVINGS 15

1 pre-made angel food cake

1 (16 ounce) container Cool Whip

8 ounces cream cheese

1 cup sugar, divided

1 teaspoon vanilla extract

1 quart fresh strawberries, sliced

3 tablespoons cornstarch

1 (3 ounce) package strawberry Jell-O gelatin dessert

1 tablespoon lemon juice

1 cup water

DIRECTIONS

In medium saucepan, combine 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Set aside to cool slightly.

Stir in sliced strawberries.

Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.

Press into 9×13 inch pan (I use glass so you can see the pretty layers).

Set aside.

Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.

Beat until smooth.

Stir in remaining Cool Whip.

Spread evenly over cake layer.

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.

Refrigerate 2 to 3 hours before serving.

Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

3-2-1 MUG CAKE

IN A CANISTER COMBINE:

1 box Angel Food Cake mix

1 box Chocolate cake mix

(Any flavor of cake mix will do the second box, 

but 1 box MUST be Angel Food cake)

MIX WELL!

TO MAKE:

Place 3 TBS of dry mix in a mug.

Add 2 TBS water (or milk for richer taste)

Mix well.

Microwave for 1 minute.

Top with frosting, if desired, or ice cream.

Enjoy!

Lazy Day Peach Cobbler

1 stick butter or margarine.

1 cup milk.

1 cup sugar.

1 cup flour.

1 tsp baking powder.

A dash of salt.

1 qt sweetened fruit (peaches, cherries, blackberries etc).

First melt the butter in a baking pan.

In a bowl, mix together the flour, sugar, baking powder, salt and milk and pour over the butter. 

Cover the batter with fruit and DO NOT STIR - the batter will rise and will absorb the fruit flavor.

In a  350°preheated oven, bake for 1 hour and serve warm with whipped cream or ice cream!

Hearty Kielbasa Supper

1 medium onion, cut into medium/large chunks 

1 LB kielbasa, cut into 1-1/2" chunks

8 red potatoes cut into quarters

4 medium carrots, sliced into 1/2" pieces

1 cup water

1/4 tsp pepper

2 TBS lemon juice

3 TBS parsley

In a large skillet using a little oil, cook onion until lightly browned and cooked.

Add the kielbasa, potatoes, carrots, water, and pepper.

Bring to a boil and reduce heat.

Cover, simmer, 10-15 minutes, or until vegetables are tender.

Stir in lemon juice.

sprinkle with parsley.

Serve hot.

Monkey Bread

 3 cans buttermilk biscuits (the non-flaky ones)

1 c. sugar

2 tsp. (to 3 teaspoons) cinnamon

2 sticks butter

1/2 c. brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Toll House Famous Fudge

1-1/2 cups granulated sugar

2/3 cup (5-oz. can) Evaporated milk (NOT sweetened condensed)

2 TBS butter or margarine

1/4 tsp salt

2 cups miniature marshmallows

1-1/2 cups semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

1 tsp vanilla

Line an 8" square baking dish with foil.

Combine sugar, evaporated milk, butter, and salt in a medium saucepan.

Over medium heat, bring to a full rolling boil, stirring constantly.

Boil, stirring constantly, for 4-5 minutes.

Remove from heat.

Stir in marshmallows, chocolate chips, nuts (if adding), and vanilla;

Stir vigorously for 1 minute or until or until marshmallows are melted.

Pour into prepared baking dish.

Refrigerate for 2 hours or until firm.

Lift from pan, cut into 48 squares.

Soft Pretzels

1 cup milk

2 TBS unsalted butter

3 TBS light brown sugar, packed

2 1/4 tsp instant yeast (or 1 pkt rapid-rise yeast)

2-1/2 to  2-3/4 cups all-purpose flour

1 tsp table salt

1/4 cup baking soda (for water/baking soda solution)

Topping

3 TBS unsalted butter, melted

3/4 tsp coarse salt 

Warm milk and butter in microwave or on stove top 

until the butter is just melted, about 90 seconds - do not boil.

Add brown sugar and stir until dissolved; set aside.

In the bowl of a stand mixer fitted with paddle attachment,

combine 2-1/2 cups flour with salt and yeast.

Mix on low until well combined, about 1 minute.

With mixer on low, gradually add warm milk mixture.

When dough forms a cohesive mass, switch to dough hook.

Knead, adding more flour as needed, until dough is 

smooth but still slightly tacky, about 5 minutes.

Shape the dough into a ball, place in a lightly greased bowl,

and cover with plastic wrap.

Let rise in a warm place until doubled in size - 1 to 2 hours.

Preheat oven to 450.

Line a large baking sheet with parchment paper 

and spray with non-stick cooking spray.

In a 2 quart baking dish, combine the baking soda with 2- 1/2 cups warm water.

Stir until soda is dissolved; set aside.

Punch dough down and turn out onto a lightly floured work surface.

Shape dough into a log and cut into 6 equal pieces.

Cover with a damp towel so dough doesn't dry out while shaping other pretzels.

Roll and stretch each piece with the palms of your hands into a 24 inch rope,

holding the ends and slapping the middle of the rope on the counter as you stretch.

Using two hands, gently dip each rope into the soda solution.

Allow any excess liquid to drip off, then form into a pretzel shape.

Form a U shape, then holding the ends of the rope, 

cross them over and under each other, making a twist in the center,

and press the ends onto the bottom of the pretzel.

Sprinkle evenly with the coarse salt.

Bake until golden brown, about 8 - 12 minutes... 

Watch bottoms carefully as they can burn easily.

Brush tops of baked pretzels with melted butter.

May be re-heated in microwave.

*YUMMY NOTE

For cinnamon-sugar pretzels, Omit coarse salt;

Brush tops of baked pretzels with cinnamon sugar.

(About 1/2 cup sugar and 3/4 tsp cinnamon, combined.)

Makes 6 large pretzels

Ground Beef American Goulash

1-1/2 LBS ground beef
1 large chopped onion
1 TBS minced garlic
1/2 TBS dried Italian seasoning
1 tsp salt
1/2 tsp pepper
1 tsp seasoned salt
1-1/2 cups water or beef broth
1 - 14.5 oz can tomato sauce
1 - 14.5 oz can diced tomatoes UN-DRAINED
2 bay leaves
1-1/2 cups dry elbow macaroni

Saute ground beef until no longer pink.
Add onions and garlic and continue cooking about 5 minutes.
Add seasonings.
Add water (or beef broth) and stir well.
Add tomato sauce, diced tomatoes, and bay leaves.
Bring to a boil; reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally.
Add macaroni.
Stir, cover, and continue simmering/cooking for 15 to 20 minutes.
Adjust seasonings if necessary.
Let stand for 5 minutes.
Remove bay leaves and serve.

LUMPIA

16 oz. Lumpia wrappers (or large wonton wrappers)
1 lb. ground pork or ground turkey
Oil
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp soy sauce (or to taste)
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 - 1 cup shredded cabbage
1/2 cup green onion, diced

Heat about 1 TBS oil in a frying pan and brown the ground pork until no longer pink.
Add in vegetables (chopped onion, carrots, cabbage, and garlic.) DO NOT add green onions.
Add seasonings.
Cook and stir with meat until vegetables begin to cook and wilt... Do not overcook.
Cool mixture for a few minutes.

Place a wrapper on a plate or surface in diamond fashion.
Place about 2 TBS of mixture on a wrapper near the bottom corner.
Fold bottom corner up over mixture and roll tightly until roll meets the 2 side corners.
Fold side corners toward center.
Continue rolling until about 1 inch from top corner.
Spread a little water on top corner triangle and roll, sealing tightly.
Continue until all mixture is used.
Fry in medium-hot oil, turning until all sides are golden brown.
Drain on paper towels.
Serve with sweet chili sauce or Lumpia sauce for dipping.

Lumpia Sauce
1 cup water
1 cup brown sugar
1 1/2 TBS corn starch
2 TBS minced garlic
1/4 tsp red pepper flakes

Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

• OR
• 1/4 cup packed brown sugar

  1 TBS cornstarch

  1/3 cup red wine vinegar

  1/3 cup unsweetened pineapple juice

  1/4 chopped bell pepper

  1 TBS soy sauce

  1/4 tsp garlic powder

  1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

• 
  
• 
  

Pizza Dough

Ingredients:

2 cups all-purpose flour

2 1/4 teaspoons instant dry yeast 

1 teaspoon sugar

1/2 teaspoon salt

2/3 cup lukewarm water (105-115 F or 40-45 C)

1 tablespoon extra virgin olive oil

Instructions:

Combine warm water with olive oil. Set aside. 

In stand mixer, whisk together flour, yeast, sugar and salt. 

Pour in water mixture and mix until all the flour has been incorporated and the mixture pulls together into a dough 

(If the dough is too sticky, add a little more flour, if it's too dry, add more water, a little at a time).

Knead until it is smooth, elastic, and springs back when pressed (about 5-7 minutes). 

Shape the dough into a ball and place in large greased bowl, rolling the dough around the bowl to coat with oil. 

Cover tightly with plastic wrap and allow to rise in a warm place for about 1 hour, or until it doubles in size.

Punch the dough down to release the air. 

Turn the dough out onto a lightly floured sheet of parchment paper and shape it into a 12-inch round or into 3 circles for 3 pie tin individual pizzas.

Now your pizza dough is ready for your favorite toppings!

Preheat oven to 450 for at least 30 minutes.

Bake for about 10 minutes until crust is browned and toppings are melty and cooked.

Apple Crisp

Topping:
1/2 cup flour
1/2 cup dry oatmeal
1/2 cup brown sugar
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup butter (1/2 stick), cut in chunks

Blend all ingredients together with pastry cutter until crumbly.

Filling:
4 cups peeled, sliced apples
1/3 cup sugar
1/2 tsp cinnamon
2 TBS butter

Mix all ingredients and place in a buttered baking dish.
Sprinkle topping over apple mixture.
Bake at 350 for 45 minutes.
Serve with whipped cream or vanilla ice cream.

Recipe from Eleanor Bartholomew (Family friend from Raleigh - Carol Hunter's mom)
My mom made this quite often when we were growing up.

Ham & Onion Quiche

1 TBS butter
1/2 onion, diced
1 cup heavy cream 
5 eggs
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups ham, diced
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 deep dish pie crust (Store-bought or homemade**)

Preheat oven to 375.
**If making your own pie crust (recipe below), prepare dough and divide in half.
Roll out and place in a deep dish pie pan.  (Extra crust may be frozen for future use.)
Lightly prick bottom and sides of crust with a fork.
Par-bake for 7 - 10 minutes, or just until crust begins to change.

Melt butter in small non-stick pan and saute onion until just barely soft.
In a large bowl, whisk together eggs, cream, salt & pepper.
Stir in ham, onion, and both cheeses.
Set prepared pie shell on a baking sheet and carefully pour filling into pie shell.
Bake for 40 - 45 minutes or until set and knife inserted in the middle comes out clean.
Knife may appear wet, but moisture should be clear, not milky/eggy.
Allow finished quiche to rest at room temp about 10 minutes.
Serve warm or chilled.  6-8 servings


Pie Dough (Pate Brise)

Makes enough for 2 Pie Crusts or 1 Double-crust Pie

2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks COLD butter, cut into chunks
1/4 - 1/2 cup ice cold water


Place flour, salt, and sugar in food processor. Drop in cubed butter.
Pulse until butter is chopped into small, pea-sized pieces.
With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Shape into 2 discs, wrap each in plastic, and refrigerate at least 30 minutes or until ready to use.

May be frozen for later use.

Divide in half, roll out on floured surface OR on parchment paper with a little flour.

Mini Chicken Chimichangas

INGREDIENTS

·         1 (8 ounce) package cream cheese, room temperature

·         1 Tablespoon Old El Paso taco seasoning

·         8 ounces Pepper Jack , shredded (about 2 cups)

·         3 cups shredded cooked chicken (rotisserie works well)

·         16-20 Old El Paso™ Flour Tortillas, street taco size

·         1 tablespoon butter , melted

·        Toppings: sour cream, guacamole, and pico de gallo or salsa

   

INSTRUCTIONS

1.   Preheat oven to 350 degrees and line a baking sheet with parchment paper

(or spray with cooking spray).

2.   In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

3.   Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

4.   Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

5.   Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Baked Chicken Chimichangas

INGREDIENTS

·         2 cups cooked chicken, chopped or shredded

·         1 cup of your favorite salsa

·         1 teaspoon ground cumin

·         1/2 teaspoon dried oregano leaves, crushed

·         1 cup shredded cheddar cheese

·         2 green onions, chopped (about 1/4 cup)

·         6 (8 inch) flour tortillas

·         2 tablespoons butter, melted

·         diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

INSTRUCTIONS

1.   Preheat oven to 400°F.

2.   Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3.   Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

4.   Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

5.   Garnish with desired toppings and serve with salsa on the side.

Easy Tomato Soup

4 TBS butter
1 medium onion, cut in wedges
1 28-oz can whole tomatoes, UNDRAINED
2 cups chicken stock
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper - or to taste
pinch of sugar

In a large pot, melt the butter and add the rest of the ingredients.
Bring to a boil; reduce heat and simmer, uncovered, for 30 to 40 minutes
or until onions are soft.
In a blender, blend until smooth.
Add a little milk or cream, if desired.

Chicken Soup with Homemade Noodles

SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth  (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken  (rotisserie is easy!)

In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.


HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4  cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened

In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.

Chess Pie

2 unbaked pie shells
1 can evaporated milk
1 stick butter, melted
1 LB brown sugar
4 eggs
4 TBS flour
1 tsp vanilla
1/4 tsp salt

Preheat oven to 400.
In a large bowl, using an electric mixer, mix together all ingredients.
Pour into 2 unbaked pie shells.
Bake 10 minutes.
Reduce heat to 350 and bake 20 minutes more.

Apple Pie - From Hunter's Johnny Appleseed Day Pie at School

CRUST
2 cups flour
1 cup cold butter, cut into small pieces
1/2 cup ice water
1 tsp salt
1 egg yolk

Stir flour and salt together in a bowl.
Add pieces of cold butter into flour mixture.
Mix together with your fingers (or pastry cutter) until pieces are the size of peas.
Add ice water, a few tablespoons at a time, adding more as needed to moisten all the dough.
stir with a fork until mixture forms a loose ball.
Divide dough in half to make 2 equal flat patties.
Place 1 disc between two sheets of wax or parchment paper, an roll out into a 12" circle.
Peel off top paper and place, dough side down, into pie pan.  Remove other piece of paper.
Trim around the edge.
Roll out other patty in the same way.
Refrigerate both until ready to use.

FILLING
5 - 7 apples, peeled, cored, and cut into 1/2-inch slices.
3/4 cup sugar
1/4 tsp salt
2 TBS butter
1 tsp cinnamon

Preheat oven to 425.
In a large bowl, combine sugar, cinnamon, and salt.
Toss apples in sugar mixture until well coated.
Arrange apple slices in pie pan, piling them high in the center.
Dot with butter.
Moisten the edge of the bottom crust with water.
Cover pie with the top crust and trim the edges.
Pinch top and bottom crusts together.
Mix egg yolk with 1 TBS water and brush mixture over the top crust.
Bake 45 minutes until apples are tender and crust is golden brown.

NOTE: Johnny Appleseed Day is September 26th. 
John Chapman "Johnny Appleseed" was born Sept. 26th, 1774 - Died March 18th, 1845.