Fresh Peach Pie...

Fresh Peach Pie

COMBINE:

• 1 Cup Sugar
• 3 TBSP Flour
• pinch of salt
• pinch of cinnamon

ADD: 5 Cups freshly sliced peaches. Mix.

Bake in double pie crust for 45-50 minutes on 400 degrees.

Chicken and Rice Casserole...

2 cooked and cubed chicken breast (reserve the broth to cook the rice in (4 cups broth)
4 Cups Cooked White Rice (cook with the chicken broth)
1 large can cream of chicken soup (do not add milk)
1 large can cream of mushroom soup (or you can also use cream of celery soup if you prefer)
Diced or Chopped Celery (steamed in the microwave to soften)
Regular Potato Chips
1-2 Cup shredded cheese


Mix the chicken, rice, soups and celery together. Place in baking pan. Top it with shredded cheese of choice. Cover with foil. Warm in the oven until heated through (350 degrees). Add crunched potato chips on top just before serving. Salt and Pepper to taste.

Fresh Tart Cherry Pie

this pie is made with the Canola Oil Pie Crust Recipe, and the Crum Topping Recipe.

3 Cup Fresh Pitted Cherries (Tart)

1 1/2 Cup Sugar

1/4 Cup Flour

dash of salt

Mix dry ingredients together. Place Cherries in dry ingredient mixture (include juice if you like), stir together to coat the cherries well.

Bake at 400 degrees for 55 minutes.

Crum Pie Topping

This is a Fresh Tart Cherry Pie made with Crum Pie Topping

1/3 Cup Sugar
3/4 Cup Flour
6 TBSP Butter

Cut ingredients together and put on top of chosen pie. Bake according to pie recipe.

Crisco Pie Crust

2 Cups Flour
1 tsp Salt
3/4 Cup Crisco
1/4 Cup Cold Water

Mix together. Add 4 TBSP cold water. Divide into two balls. Refrigerate for one hour.
Mix and roll between wax paper.

Canola Oil Pie Crust

2 Cups Flour
1 tsp Salt
1/2 Cup Canola Oil

Mix ingredients together. Add 4 TBSP cold water. Divide into two balls.
Mix togther, and roll out between wax paper. Makes 2 9 inch pie crusts.

Yellow Cupcakes...sort of

Delicious, less fat and more healthy!

1 box of yellow cake mix (or any kind really)

1 12 oz can of packed pumpkin

Combine the two ingredients! Bake 14 minutes for mini cupcakes or the regular time your cake box recommends for cupcake size treats!

Frosting:

4 1/2 cups powder sugar

1 cup shortening

1 tsp vanilla

4 tbsp milk (or less depending on your chosen consistency)

If you want colored frosting, use food coloring

Mix together and frost the cupcakes!

Cherry Yum Yums...

1 Cup Butter
1 3/4 Cups Sugar
4 Eggs
1 tsp Vanilla
2 1/2 Cups Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 Can Cherry Pie Filling (or apple, blue berry...)

Combine butter, sugar, eggs and vanilla. Beat with mixer until light and fluffy. Gradually add flour, baking powder and salt; beat well. Spread this mixture in a greased jelly roll pan. Reserve about 1 1/2 cups of batter. Spread pie filling over dough by spoonfuls. Drop reserved dough over filling and spread out.

Bake at 350 degrees for about 40 minutes. Drizzle with confectioners icing or use cool whip.

**This recipe makes quite a bit. Perfect for potlucks, picnics or large family gatherings!

BeSt CiNnAmOn RoLLs EvEr!!!

It is so true! I have been searching for a really good cinnamon roll that isn't "heavy". I have found that if you don't have enough room on your cookie sheet to cook all of these, leave them uncut on the roll and store in your fridge until you want to bake them.

INGREDIENTS:

2 pkg yeast
1 tsp sugar
1 cup warm (not hot) water
1 12/oz can evaporated milk
2/3 cup melted butter
3/4 cup sugar
4 tsp salt
6-8 cups of flour
butter
raisins (optional)
Cinnamon (LOTS!!!)
Sugar (to mix with cinnamon)


PREPARATION:

Mix first 3 ingredients. Add the next 5 ingredients to make the dough. Let stand for 10-15 minutes. turn dough onto floured surface, knead vigorously (or use dough hook) until dough is smooth and elastic. Slap dough on the counter several times to remove any air bubbles. Place in large greased bowl (turn dough over once so it is greased on top). Place in warm (not hot) oven for 1 hour. On floured surface roll dough into rectangle. Spread liberally with butter, sprinkle with cinnamon and sugar mixture. Roll up and slice into 1 1/2 inch slices. Heat oven to 400 degrees, then turn down to 350. Bake for 15-20 minutes. When baked, frost immediately with cream cheese frosting (recipe below) or use butter cream cake frosting. Serve while warm or eat later!


CREAM CHEESE FROSTING:
1 box powder sugar
evaporated milk
1/2 cup melted butter
8 0z cream cheese softened

with electric mixer, combine powder sugar, enough evaporated milk to make a stiff frosting.
Add softened cream cheese and mix on high for 1 minute. Add more milk for preferred consistency.

Easy Baked Cheese & Vegetable Twist...

I got this from Kratfoods.com

Prep Time:
20 min

Total Time:
1 hr

Makes:
16 servings

What You Need!
2 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 cups frozen broccoli cuts, thawed, drained
1/2 lb. fresh mushrooms, cut into quarters
1/2 cup cherry tomatoes, cut in half
4 green onions, sliced
2 cans (8 oz. each) refrigerated crescent dinner rolls

**I also added a diced chicken breast to this to have some meat in it...

Make It!
HEAT oven to 375ºF.

MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients.
UNROLL crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-lined baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.

BAKE 35 to 40 min. or until crust is golden brown and filling is heated through.

Hamburger Hotdogs...

This is a recipe my mother dreamed up when we were children. They are SO GOOD!

• brown 1-2 lb hamburger with diced onion (1 onion)
• Drain the fat.
• Add 24 slices of Kraft American Cheese.
• Melt together.
• Add 1 can of chopped black olives.
• Add 1 jar of diced pimento.

Stir together and fill 12 hot dog buns. Wrap them in tin foil individually and bake until bun is lightly browned. These freeze well and you can freeze just the mixture or in a hot dog bun.

Zucchini Bread...

1 1/2 cups flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 cup sugar
1 cup shredded zucchini
1/4 cup cooking oil
1 egg
1/2 cup chopped walnuts

Grease loaf pan.

In medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; set aside.

In another medium mixing bowl combine sugar, shredded zucchini, oil, egg. Mix well. Add dry mixture to zucchini mixture. Stir just till moistened and fold in walnuts.

Spoon batter into loaf pan. Bake in a 350 degree oven 55-60 minutes or till a wooden toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan. Wrap and store.

Pumpkin Bars...

Ingredients:

Bars:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 teaspoon salt
1 teaspoon baking soda

Cream Cheese Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
3. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
4. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
5. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Brownies...

2 sticks butter
2 c. sugar
1 tsp. vanilla
1 c. flour
2/3 c. unsweetened cocoa
2 c. walnuts
4 eggs
1/2 tsp. baking powder

Mix all ingredients thoroughly. Grease a square pan. Pour batter into pan. Bake at 350 degrees
for 30 minutes.

Sugar Cookies...

2/3 c. shortening
3/4 c. granulated sugar
1 tsp. vanilla
1 egg
4 tsp. milk
2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Thoroughly cream shortening, sugar and vanilla. Add egg and milk. Beat until light and fluffy. Sift together dry ingredients, blend into creamed mixture. Cover and chill for 1 hour at least. On lightly floured surface, roll to 1/8" thickness. Use tuna can to cut. Bake on ungreased cookie sheet at 375 degrees for about 8 to 10 minutes.

Buttermilk Pancakes...

1 qt. med. sour buttermilk
3 eggs
1 tsp. salt
1 tbsp. sugar
4 tbsp. melted fat
1 tsp. baking powder and
1 tsp. soda sifted with enough flour to make a medium batter
Beat eggs separately and fold in whites last. Cook in skillet.

Easy Cheesy Casserole...

6-8 potatoes
1 green pepper
1 lg. onion
2 lbs. roasted sausage
1 1/2-2 c. milk
Velveeta cheese

Peel and slice potatoes into large greased casserole dish. Alternate with green pepper and onion.
Cut roasted sausage into 1 inch pieces and place on top. Cover with slices of Velveeta cheese,
enough to cover top of dish. Add milk. Bake 1 1/2 to 2 hours at 350 degrees.

Carrot Cake...

1 1/2 c. oil
2 c. sugar
4 eggs, separated
3 c. carrots, grated
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt

ICING:
2 c. powdered sugar
2 tsp. vanilla
8 oz. cream cheese
Blend together oil and sugar. Add egg yolks and blend. Stir in carrots. Add flour, cinnamon, soda
and salt and mix. Fold in beaten egg whites. Pour batter into greased and floured 9"x13" cake
pan. Bake at 350 degrees for 30 to 35 minutes.

TO make icing blend sugar with softened cream cheese. Add vanilla and mix on high until smooth and creamy.

Zucchini Cake...

1/2 c. oil (vegetable)
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk OR 1/2 c. milk + 1 tsp. vinegar
2 1/2 c. flour
1/4 c. cocoa
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 c. chopped nuts (optional)
2 c. grated zucchini
1/2 c. chocolate chips

Mix butter, oil and sugar. Add eggs and mix. Add vanilla and buttermilk. Stir in flour, cocoa, soda, baking powder, salt, cinnamon. Mix well. Add zucchini and nuts. Mix thoroughly. Pour into 13 x 9 inch pan. Sprinkle chocolate chips on top before baking.

Bake at 325 degrees for 40-45 minutes.

Zucchini Bread...

1 c. oil
1 1/2 c. sugar
1 tsp. salt
3 tsp. cinnamon
2 tbsp. grated orange peel
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. soda
1/4 tsp. baking powder
1 c. chopped walnuts

Beat egg yolks until light and fluffy. Add the oil, sugar, salt, cinnamon, orange peel, zucchini and
vanilla. Mix well.

Combine the flour, soda, baking powder and walnuts and add to above mixture.

Bake at 325 degrees for 1 hour. Makes 2 loaves.