Luscious Lo Mein

Serves 6

8 oz. uncooked lo mein or udon noodles

2 Tablespoons vegetable oil

1 chicken breast cut into 3/4" chunks

2 teaspoons ginger

2 teaspoons garlic

1/4 teaspoon crushed red pepper flakes

2 cups sliced bok choy (or snap peas or edamame)

1 cup thin red bell pepper strips

1/4 cup chicken broth

1/4 cup soy sauce

2 Tablespoons dark sesame oil

Cook the noodles accroding to package directions. Meanwhile, heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add the chicken, ginger, garlic, and pepper flakes; stir-fry for 3 minutes. Transfer to a bowl; set aside. Add the remaining vegetable oil to skillet. Add the bok choy and bell pepper; stir-fry 2 minutes. Add the broth and soy sauce; bring to a simmer. Add the chicken and sesame oil to the skillet; simmer 2 minutes or until chicken is cooked through. Drain the noodles; add to skillet and heat through. Serve in shallow soup bowls.

This recipe comes from the, "Favorite Brand Name Incredibly Easy Chinese" cookbook.

Hot and Sour Soup

Serves 8

4 cups chicken stock

1 cup soy sauce

1 teaspoon white pepper (no substitutes)

6 oz. bamboo strips

6 oz. woodear or straw mushrooms

6 oz. chicken breasts, cut into strips

1 cup slurry (1/2 water, 1/2 corn starch)

2 eggs, beaten

1/2 cup white vinegar

6 oz. firm silken tofu, cut into strips

Bring the chicken stock to boil. Add the soy sauce, white pepper, bamboo, mushrooms, and chicken. Let cook for 3 minutes. Add the slurry, a little at a time, and stir until thickened (do not use all of the slurry, it should still be slightly runny). Add the eggs and cook for 30 seconds or until eggs are done. Turn off the fire. Add the vinegar and tofu in a bowl, and pour the soup over the top. Stir and eat.

This recipe comes from P.F. Chang's.

Crab and Cream Cheese Wontons

Serves 4-8

1 package cream cheese

1 package imitation crab meat

2 Tablespoons flour

3 scallions, minced (or green onion)

1/4 teaspoon onion powder

1 egg, beaten

Vegetable Oil

Wonton Wrappers

Finely mince the scallions. Combine with the cream cheese, crab, flour, and onion powder.

Beat the egg in a small bowl; set aside.

Place a spoonful of the crab mixture into the center of each wonton wrapper. Fold the wonton into a triangle, and bring in the sides to form a circle. Press edges firmly to seal. Brush with egg.

Heat the oil to 350 degrees in a large, heavy bottomed pan. Fry the wontons until golden, turning once, about 2-3 minutes. Remove with a slotted spoon, drain on paper towels and serve.

This recipe comes from P.F. Chang's.

Lemon Cheese Braid

Serves 12-14

1 package active dry yeast

3 Tablespoons warm water

1/4 cup sugar

1/3 cup milk

1/4 cup butter, melted

2 eggs

1/2 teaspoon salt

3 cups flour

FILLING

2 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 egg

2 teaspoons grated lemon peel

ICING

1/2 cup powdered sugar

2-3 Tablespoons milk

1/4 teaspoon vanilla

In a small glass bowl, dissolve the yeast in the warm water; let stand 5 minutes. Add the yeast to the sugar, milk, butter, eggs, salt, and 2 cups of flour in a large mixing bowl. Beat on low speed for 3 minutes. Stir in the remaining flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm area until doubled, about 1 hour.

Meanwhile, beat the filling ingredients in a mixing bowl until fluffy, set aside. Punch the dough down. On a floured surface, roll into a 14x12" rectangle. Place on a greased baking sheet. Spread the filling down the center third of the rectangle.

On each long side, cut 1" wide strips, 3" into the center. Starting at one end, fold alternating strips at an angle across the filling. Seal the ends. Cover and let rise for 30 minutes. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool. Combine the icing ingredients; drizzle over the bread.

This is my own adaptation of a recipe found in, "Best of Taste of Home Annual Recipes; First 10 Years" cookbook

Butter Cookies

Makes 3 dozen cookies

1 cup butter (no substitutes), softened

3/4 cup sugar

1 egg

1/2 teaspoon vanilla

2-1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

FROSTING

1/2 cup butter (no substitutes), softened

4 cups powdered sugar

1 teaspoon vanilla

3-4 Tablespoons milk

Food coloring

In a large mixing bowl cream together the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking powder, and salt; add to creamed mixture and mix well. Drop the dough by rounded Tablespoon onto an ungreased cookie sheet. Bake at 375 degrees for 8-9 minutes, until set but not brown. Cool on wire racks. Beat the butter, sugar, and vanilla for the frosting until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring if desired. Frost the cooled cookies.

This recipe comes from, "Taste of Home Annual Recipes; 1998" cookbook.

Lemon Salmon

Serves 2

2 (6 oz. each) salmon fillets
2 Tablespoons butter
2 Tablespoons lemon juice
4 lemon slices
2 teaspoons Italian-seasonings
2 teaspoons garlic salt

Place each fillet on a large square of tin foil. Place 1 tablespoon of butter on each fillet. Sprinkle each fillet with half of the lemon juice and seasonings. Place 2 lemon slices on each fillet. Roll the sides and ends up over the salmon, creating a tin foil packet. Place the packets on a cookie sheet. Bake at 350 degrees for about 20 minutes or until opaque. Best served with rice or steamed vegetables.

This is my own recipe.

Dijon Chicken Strata

Serves 8

1 (8 oz.) loaf French bread, cubed

2 cups chopped, cooked chicken or turkey

1 (4-1/2 oz.) jar sliced mushrooms, drained

1/2 cup sliced green onions

3 cups shredded Colby Jack cheese

5 beaten eggs

2-1/2 cups milk

3 Tablespoons Dijon-style mustard

1/4 teaspoon pepper

Place bread cubes in a greased 9x13" baking dish. Layer the chicken, mushrooms, and green onions over the bread; sprinkle with the cheese.

In a large bowl whisk together the eggs, milk, mustard, and pepper. Carefully pour over the layers in the baking dish. Cover and chill for 2-24 hours.

Bake, uncovered, in a 325 degree oven about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

This recipe comes from, "Better Homes and Gardens" cookbook.

Eggs Benedict

Serves 2

4 eggs

2 English muffins, split

4 slices Canadian-style bacon

1 package Knorr Hollandaise Sauce, prepared according to package directions

Poach the eggs. While eggs are poaching, toast the English muffins. Top each half of English muffin with a slice of Canadian bacon, 1 egg, and top with some Hollandaise sauce. Serve hot.

NOTE: This is our family's traditional Christmas morning breakfast. It is my favorite tradition. They are SO good, and so fast and easy to make.

This recipe comes from my Grandma Linda.

Fruit Crisp

Serves 6

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices

2-4 Tablespoons sugar

1/2 cup rolled oats

1/2 cup packed brown sugar

1/4 cup flour

1/4 teaspoon ground nutmeg, ginger, or cinnamon

1/4 cup butter

1/4 cup chopped nuts or coconut

Vanilla ice cream

For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the sugar, according to taste.

For topping, in a medium bowl combine the oats, brown sugar, flour, and spice. Cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts. sprinkle the topping over the fruit.

Bake in a 375 degree oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

This recipe comes from, "Better Homes and Gardens" cookbook.

Creamy Chicken and Noodles

Serves 6

2 cups sliced carrots
1-1/2 cups chopped onion
1 cup chopped celery
2 Tablespoons snipped fresh parsley
1 bay leaf
2 pounds boneless skinless chicken breast, cut into pite sized pieces
2 (10-3/4 oz.) cans reduced-fat condensed cream of mushroom soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
5 cups dried wide egg noodles
1 cup frozen peas
Salt
Pepper

In a Crock Pot place the carrots, onion, celery, parsley, and the bay leaf. Place chicken on top of the vegetables. In a bowl stir together the soup, water, thyme, and pepper. Pour over the chicken and vegetables. Cover and cook on low heat for 8-9 hours or on high heat for to 4-1/2 hours.

Just before serving, cook the noodles according to package directions; drain. Stir the peas into the soup mixture in the Crock Pot; cook until peas are warm.

To serve, pour the chicken mixture over noodles; toss gently to combine. Season with salt and pepper to taste.

This recipe comes from, "Better Homes and Gardens" cookbook.

Vegetable-Beef Soup

Serves 6

1 pound lean boneless beef chuck pot roast, cut into 3/4" pieces

1 Tablespoon cooking oil

4 cups water

1 (14-1/2 oz.) can diced tomatoes, undrained

2 cups frozen corn

6 carrots, peeled and chopped

2 stalks celery, chopped

1 cup frozen peas

2 medium potatoes, peeled and chopped

1 (1 oz.) envelope onion soup mix

1 medium onion, chopped

1 beef bouillon cube

1 Tablespoon garlic powder

Salt

Pepper

In a large skillet brown the beef pieces, about half at a time, in hot oil. Drain off the fat. Combine all of the ingredients in a Crock Pot.

Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours.

NOTE: I usually double this recipe.

This recipe is my own adaptation of a recipe found in, "Better Homes and Gardens" cookbook.

Pepper Steak

Serves 4

1 pound boneless beef round steak, cut 3/4" to 1" thick

Salt

Pepper

1 Tablespoon cooking oil

1 (14-1/2 oz.) can Italian-style stewed tomatoes, undrained

3 Tablespoons Italian-style tomato paste

1 teaspoon Worcestershire sauce

1 (16 oz.) package frozen pepper stir-fry vegetables

Trim fat from the meat. Cut meat into 1" strips; sprinkle with salt and pepper to taste. In a large skillet brown the meat on both sides in hot oil. Transfer the meat to a Crock Pot. In a medium bowl stir together the tomatoes, tomato paste, and Worcestershire sauce; pour over the meat. Top with the frozen vegetables.

Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours or until meat and vegetables are tender.

This recipe comes from, "Better Homes and Gardens" cookbook.

Sugar Cookies

Makes 36 cookies

2/3 cup butter, softened

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 Tablespoon milk

1 teaspoon vanilla

2 cups flour

In a large mixing bowl beat the butter with an electric mixer on medium-high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide the dough in half. Refrigerate 30 minutes or until easy to handle.

On a lightly floured surface, roll half of the dough at a time until 1/8" thick. Using a 2-1/2" cookie cutter, cut dough into desired shapes. Place 1" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7-8 minutes or until the edges are firm and the bottoms are very lightly browned. Transfer to a wire rack to cool. Frost with Butter Frosting.

Butter Frosting

3/4 cup butter, softened

9 cups sifted powdered sugar (about 2 boxes)

1/4 cup milk

2 teaspoons vanilla

Milk

Food coloring

In a very large mixing bowl beat the butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.

Gradually beat in the remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring.

NOTE: This recipe makes a lot of frosting. I usually cut it in half for the sugar cookie recipe above.

This recipe comes from, "Better Homes and Gardens" cookbook.

Orange Bowknots

Makes 24 rolls

5-1/4 to 5-3/4 cups flour

1 package active dry yeast

1-1/4 cups milk

1/2 cup butter

1/3 cup sugar

1/2 teaspoon salt

2 eggs

2 Tablespoons finely shredded orange peel

1/4 cup orange juice

Orange Icing

1 cup sifted powdered sugar

1 teaspoon finely shredded orange peel

1-2 Tablespoons orange juice

For the Orange Icing, combine the sugar and the orange peel. Stir in enough orange juice to reach a drizzling consistency. Set aside.

Combine 2 cups of the flour and the yeast; set aside. Heat and stir the milk, butter, sugar, and salt just until warm and the butter almost melts; add to the flour mixture along with the eggs. Beat with an electric mixer on low or medium for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel, juice, and as much of the remaining flour as you can.

Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes of total kneading). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once. Cover, let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets; set aside.

Roll each portion of the dough into a 12x7" rectangle. Cut each rectangle into twelve 7" long strips. Tie each strip loosely in a knot. Arrange knots 2" apart on prepared baking sheets. Cover, let rise in a warm place until nearly double (about 30 minutes).

Bake at 400 degrees about 12 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks. Drizzle with Orange Icing.

This recipe comes from, "Better Homes and Gardens" cookbook.

Creamy Caramel-Pecan Rolls

Serves 12

1-1/4 cups sifted powdered sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
1/2 cup packed brown sugar
1 Tablespoon cinnamon
2 (16 oz.) loaves frozen white bread dough or sweet roll dough, thawed
3 Tablespoons butter, melted

Grease 2 9" round cake pans; set aside. For topping, in a small bowl stir together the powdered sugar and whipping cream; divide evenly between the two pans. Sprinkle pecans evenly over the mixture.

In another bowl stir together the brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf into a 12x8" rectangle. Brush with the melted butter; sprinkle with the cinnamon mixture.

Roll up each rectangle starting from a long side. Seal the seams. Slice each roll into 12 slices. Place the pieces, cut sides down, on topping in the pans.

Cover; let rise in a warm place until nearly double (about 30 minutes). Break any surface bubbles with a greased toothpick.

Bake in a 375 degree oven for 20-25 minutes or until golden brown (if necessary, cover the rolls with tin foil for the last 10 minutes of baking to prevent over-browning). Cool in pans on a wire rack for 5 minutes. Carefully invert the rolls onto a serving platter. Serve warm.

NOTE: To make this recipe ahead of time, prepare as above. Do not let the rolls rise. Instead, cover the pans in plastic wrap and refrigerate 2-24 hours. Before baking, let the chilled rolls stand, uncovered, for 30 minutes at room temperature. Uncover and bake the chilled rolls for 25-30 minutes or until golden brown. Continue as directed above.

This recipe comes from, "Better Homes and Gardens" cookbook.

Lobster Wraps

Serves 4

1 package (8 oz.) imitation lobster nuggets--imitation crab also works

1 avocado, diced

1 cup tomato, seeded and diced

1/2 cup El Torito pepita-cilantro Caesar dressing

2 cups bagged salad mix

2 jalepeno-cilantro tortillas (12 inch)

In a medium bowl, combine lobster, avocado, tomato, and dressing. Pile equal amounts of salad mix onto the tortillas, spreading to within 1" of edges. Top with the lobster mixture. Roll torillas up tightly and wrap in plastic wrap. Chill at least 1 hour. Remove plastic wrap and slice into 1" sections.

NOTE: These are also very low in calories. If you don't slice them up, you can eat one whole and it's a great lunch!

This is my own adaptation of a recipe found in, "Sandra Lee Semi-Homemade Cooking 2" cookbook.

BBQ Chicken Pizza

Serves 4-6

2 Tablespoons olive oil

1/2 pound chicken tenders

2/3 cup barbeque sauce

Flour, for dusting

1 package Pillsbury refrigerated pizza dough

1 cup shredded mozzarella cheese

1 cup shredded Gouda cheese

1/2 cup shredded Parmesean cheese

1 medium red onion, thinly sliced

1/2 cup cilantro, chopped

Preheat oven to 400 degrees.

In a large skillet over medium-high heat, heat the oil. Add the chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, chop the chicken into bite-sized cubes. In a small bowl, toss chicken with 2 Tablespoons of barbeque sauce. Set aside.

On a flour-dusted surface, roll out the pizza dough to fit a greased 15x10x1" jelly roll pan (a cookie sheet with raised edges, or a texas sheet cake pan); place on pan. Shape the dough to fill the pan. Spread remaining barbeque sauce evenly over the pizza dough. Sprinkle the cheeses, onion, and chicken over the sauce.

Bake about 20 minutes or until cheese bubbles. Sprinkle with the cilantro and serve.

This recipe is my own adaptation of a recipe found in, "Sandra Lee's Semi-Homemade Cooking 2" cookbook.

Lasagna

Serves 6-8

1 package lasagna noodles

1-1/2 pounds groung beef

1 medium yellow onion, finely chopped

2 cans (10-3/4 oz. each) condensed tomato soup

2 Tablespoons apple cider vinegar

2 Tablespoons dried oregano

1 teaspoon minced garlic

3-4 Tablespoons garlic powder

2 Tablespoons italian seasonings

1 container (16 oz.) small-curd cottage cheese

1 package (16 oz.) shredded mozzarella cheese

Preheat oven to 350 degrees. Cook noodles according to package direction; drain.

While noodles are cooking, brown beef in a large skilletover medium heat; drain. Add onion, soup, vinegar, garlic, and seasonings. Simmer for 20 minutes.

Lay noodles legthwise across the bottom of a greased 9x13" pan. Spread a layer of cottage cheese over the noodles. Add a layer of the meat mixture, then cover with mozzarella cheese. Repeat 2 times. Cover the top with noodles and top with remaining cheese.

Bake for 30 minutes or until bubbly and golden.

NOTE: The seasonings listed above are approximate. I usually add more, but as you are seasoning you should keep tasting the mixture until you reach a point that you think is good. This recipe is delicious! Johnny said this is his favorite lasagna of all time.

This recipe is my own adaptation of a recipe found in, "Sandra Lee Semi-Homemade Cooking 2" cookbook.

Grasshopper Mint Pie

Serves 8

1 (8 oz.) package cream cheese, softened

1/3 cup sugar

1 (8 oz.) tub of Cool Whip, thawed

1 cup chopped KEEBLER Grasshopper Cookies

3 drops green food coloring

1 chocolate graham cracker crust

Additional cookies for garnish

Mix the cream cheese and sugar with an electric mixer until well blended. Fold in Cool Whip, chopped cookies, and food coloring. Spoon into the crust.

Refrigerate 3 hours or overnight.

Garnish with cookies halves. Refrigerate leftovers.

This recipe comes from, "Old-Fashioned Bake Sale" cookbook.

Lots o' Chocolate Bread

Makes 5 Mini Loaves

2/3 cup backed light brown sugar

1/2 cup butter, softened

1-1/2 cups mini semi-sweet chocolate chips

2 eggs

2-1/2 cups flour

1-1/2 cups applesauce

1-1/2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chips

1 Tablespoon shortening (must be shortening)

Preheat oven to 350 degrees. Grease 5 (5-1/2x3") mini loaf pans. Beat brown sugar and butter in a large bowl with electric mixer until creamy. Melt 1 cup of the mini chocolate chips; cool slightly and add to the sugar mixture with eggs. Add flour, applesauce, vanilla, baking soda, baking powder, and salt; beat until well mixed. Stir in the remaining mini chocolate chips. Spoon batter into prepared pans; bake 35-40 minutes or until the center cracks and is dry to the touch. Cool 10 minutes before removing from pans.

Place the 1/2 cup of chocolate chips and the shortening in a small microwaveable bowl. Microwave on high for 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating. Drizzle the warm loaves with the chocolate glaze. Cool completely.

NOTE: If you don't have mini loaf pans, you can use a standard loaf pan and make one or two full sized loaves.

This recipe comes from, "Old-Fashioned Bake Sale" cookbook.

Oatmeal Toffee Cookies

Makes about 4 dozen cookies

1 cup (2 sticks) butter, softened

2 eggs

2 cups packed light brown sugar

2 teaspoons vanilla

1-3/4 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups quick-cooking oats

1 bag HEATH toffee bits

Heat oven to 375 degrees. Lightly grease cookie sheets. Beat the butter, eggs, brown sugar, and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended. Stir in the oats and toffee bits with a spoon. Drop dough by rounded spoonfuls about 2" apart onto prepared sheets.

Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Cool completely.

NOTE: These cookies taste best once they have completely cooled. I think that Mark likes these cookies the most!

This recipe comes from, "Old-Fashioned Bake Sale" cookbook.

Apple Dumplings

Serves 8

2 Granny Smith apples
2 cans Pillbury Cresent Rolls
2 sitcks of butter
1-1/2 cups sugar
1 teaspoon vanilla
cinnamon
8 oz. Mountain Dew (I know...but trust)

Peel and core the apples. Cut the apples into 8 slices each. Roll each apple slice in a cresent roll, starting at the fat end. Place in a buttered 9x13" pan. Melt the butter, then add the sugar and BARELY stir it. It needs to be grainy to get the sauce to work. Add the vanilla, stir in, and pour over the dumplings. Pour the Mountian Dew around the edges of the pan, not over the dumplings. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon the excess sauce from the pan over the entire dish. It's very yummy!

NOTE: This is definitely my new favorite dessert!

This recipe comes from, http://www.thepioneerwoman.com/

Tiramisu Bowl

Serves 8

1 package (8 oz.) cream cheese, softened
3 cups cold milk
2 pkgs (4-serving size each) vanilla instant pudding
1 tub (8 oz.) Cool Whip, thawed and divided
48 Nilla wafers
1/2 cup chocolate milk
2 squares semi-sweet baking chocolate, grated
1 cup fresh raspberries

Beat the cream cheese in a large bowl until creamy. Gradually beat in the milk. Add the pudding mixes; mix well. Stir in 2 cups of the Cool Whip.

Line the bottom and sides of a 2-1/2 quart serving bowl with half of the Nilla wafers; drizzle with half of the chocolate milk. Top with layers of half each of the pudding mixture and grated chocolate. Repeat all layers, starting with the Nilla wafers. Top with remaining Cool Whip and raspberries.

Refrigerate at least 2 hours. Store leftovers in the refrigerator.

NOTE: To easily grate the chocolate, unwrap the squares, leaving each square on the paper wrapper. Microwave on high for 10 seconds, then grate with the largest hole of a cheese grater.

This recipe comes from, "Favorite Brand Name Recipes--Holiday Desserts" recipe cards.

Cheese 'n' Ham Strata

Serves 8-10

5 cups cubed bread, divided
2 cups cubed fully cooked ham
1/4 cup chopped green pepper
2 Tablespoons chopped onion
2 cups (8 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded pepper Jack cheese
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1-1/3 cups milk
4 eggs
1 cup mayonnaise
1/2 teaspoon pepper
Dash cayenne peper
2 Tablespoons butter, melted
2 Tablespoons minced fresh parsley

Place 3-1/2 cup bread in a greased 9x13" casserole dish. Top with ham, green pepper, and onion; sprinkle with cheeses. In a large bowl, combine the soup and milk. Stir in the eggs, mayonnaise, pepper, and cayenne pepper. Pour over the cheeses. Toss remaining bread cubed with the melted butter. Sprinkle over the soup mixture. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley. Let stand for 5 minutes before serving.

NOTE: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

This recipe comes from, "Taste of Home--Best Loved Casseroles" recipe cards.

Chocolate Chip 'n Oatmeal Cookies

Makes about 4 dozen cookies

1 package yellow cake mix

1 cup quick-cooking rolled oats, uncooked

3/4 cup butter, softened

2 eggs

1 cup semi-sweet chocolate chips

Heat oven to 350 degrees.

Combine the cake mix, oats, butter, and eggs in a large bowl; mix well. Stir in the chocolate chips. Drop by rounded spoonful onto ungreased cookie sheets.

Bake 10-12 minutes or until very lightly browned. Cool slightly; remove from cookie sheets to wire racks. Cool completely.

This recipe comes from "Favorite Brand Name--Easy to Bake" cookbook.

Cream Corn

Serves 8

20 oz. frozen sweet petite white corn

1 pint of half and half

1 teaspoon salt

3/4 cup sugar

Dash cayenne pepper

2 Tablespoons butter

2 Tablespoons flour

Boil together the corn, half and half, salt, sugar, and cayenne pepper over medium heat. If it's too high, it lumps up and doesn't work right. Boil for 5 minutes. Add in the butter and the flour. Cook until butter is melted. Serve immediately.

NOTE: This is the best corn ever! Everyone loves this recipe and it is requested often. Make sure that when you are cooking this that you use a minimal amount of heat. Trying to hurry it up and using a higher heat will make the flour clump up, and taste very gross.

This recipe comes from Mary Prosser.

Baked Ziti Pasta

Serves 4

1 box penne pasta

2 jars marinara sauce

2 bags (8 oz. each) shredded mozarella cheese

1 tub (16 oz.) Ricotta cheese

Preheat oven to 350 degrees. Cook the noodles according to the package; drain. Stir both cheeses, reserving 1 cup of mozzarella, into the noodles. Cover the bottom of a 9x13" pan with 1 jar of marinara sauce. Pour the noodle mixture over the sauce. Pour the second jar of sauce over the noodles. Top with the reserved mozarella cheese. Bake for 20 minutes. Serve immediately.

NOTE: This recipe is very versatile. It tastes great with meat sauce, mushroom sauce, or even with chicken mixed into it.

This recipe comes from my aunt, Mary Ann Bagley.

Layered Dulce de Leche Dessert

Serves 8

40 Nilla wafers, divided

1-1/4 cups cold milk

2 packages (4 serving-size each) instant white chocolate pudding mix

1 tub Cool Whip, thawed

1/4 cup caramel topping

Chop 4 of the wafers; set aside. Line a 9x5" loaf pan with foil, with ends of foil extending over the sides of the pan. Arrange 12 of the remaining wafersin a single layer on the bottom of the prepared pan; set aside.

Pour milk into a large bowl. Add the dry pudding mixes. Beat with wire whisk 2 minutes, or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon 1/3 of the pudding mixture over the wafers in the pan; top with twelve of the remaining wafers and 2 Tablespoons of the caramel topping. Repeat layers of pudding mixture, wafers, and caramel topping. Cover with remaining pudding mixture. Sprinkle with the chopped wafers; press wafers gently into the pudding mixture.

Freeze 4 hours or until firm. Lift dessert from pan, using the excess foil as handles; remove foil. Place dessert on serving plate. Let stand 15 minutes to soften slightly before cutting into 8 slices to serve. Store leftover dessert in the freezer.

This recipe comes from, "Favorite Brand Name Recipes--Jell-O and Cool Whip" recipe cards.

Ghosts in the Graveyard

Serves 12

3 cups cold milk

2 packages (4-serving size each) instant chocolate pudding

1 tub (12 oz.) Cool Whip, thawed and divided

15 Oreo cookies (with no creme), crushed

Garnish:

3 Milano cookies

Orange cake decorating gel

5 candy pumpkins

10 pieces of candy corn

Pour milk into a large bowl. Add the dry pudding mixes. Beat with a wire whisk for 2 minutes, or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the Cool Whip and half of the cookie crumbs. Spread evenly into 9x13" pan; sprinkle with the remaining cookie crumbs.

Refrigerate at least one hour. Meanwhile, decorate the Milano cookies with the decorating gel to resemble tombstones. Set aside until ready to serve.

Insert the decorated cookies into the dessert before serving. Add the candies. Drop large spoonfuls of the remaining Cool Whip onto the dessert to resemble ghosts. Cover and store leftover dessert in the refrigerator.

NOTE: This dessert is very rich. A little bit goes a LONG way. I usually make it with one box of chocolate and one box of vanilla pudding, it helps a little bit.

This recipe comes from, "Favorite Brand Name Recipes--Jell-O and Cool Whip" recipe cards.

Turtle Pumpkin Pie

Serves 8

1/4 cup plus 2 Tablespoons caramel topping, divided
1 graham cracker crust
1/2 cup plus 2 Tablespoons pecan pieces, divided
1 cup cold milk
2 packages (4-serving size each) instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub Cool Whip, thawed and divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecan pieces.

Beat milk, pudding, pumpkin, and spices with whisk until well blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Top with remaining Cool Whip.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel over the top with a fork. Store leftovers in the refrigerator.

This recipe is from "Favorite Brand Name Recipes--Jell-o and Cool Whip" recipe cards.

Coconut Bread Pudding

Serves 8

3 eggs
3/4 cup sugar
4 cups milk
6 Tablespoons coconut milk
8 cups diced bread--about 1/2 inch cubes
1/2 cup toasted macadamia nuts, chopped
1/2 cup toasted coconut flakes

Garnish:
2 Tablespoons coconut syrup (I couldn't find this, so I substituted with canned coconut cream)
Whipped cream
Pineapple, diced (I make it without the pineapple)
Toasted macadamia nuts, chopped
Toasted coconut flakes

Whisk the eggs and sugar together. Add the milk and coconut milk; mix thoroughly. Set the custard mixture aside.

Layer the bread, macadamia nuts, and coconut flakes in a 9x13" pan. Pour the custard mixture evenly over the top. Let the custard soak into the bread. Bake at 325 degrees for 45 minutes to 1 hour, until a toothpick inserted near the middle comes out clean.

To serve, drizzle about 2 Tablespoons of coconut syrup over each portion. Top with a swirl of whipped cream. Sprinkle with pineapple, macadamia nuts, and coconut flakes.

NOTE: I made this for the New Year's Eve party and everyone loved it. It was SOOO yummy!

This recipe comes from, "Sam Choy's Island Flavors" cookbook.

Coconut Sweet Pork

Serves 4

1/4 cup rock salt
1/2 cup plus 2 Tablespoons soy sauce, divided
3/4 cup minced garlic
1 Tablespoon peeled and minced fresh ginger
1 whole pork butt (3-4 pounds), deboned, cut into strips 1" thick, 2" wide, 5" long (any type of boneless pork will do)
2 cups packed brown sugar
2 Tablespoons light salad oil
1/2 cup coconut syrup
Hot Mustard Dip (see below)

Garnish:

1-2 cups shredded cabbage

Combine the rock salt, 2 Tablespoons soy sauce, garlic, and ginger. Massage mixture into the meat for 5-10 minutes. Refrigerate for 3-4 hours.

Remove the pork from the refrigerator. BLend the brown sugar with the remaining soy sauce and pour over the pork. Massage again for another 5-10 minutes. Return to the refrigerator and let marinate overnight.

The next day, in a small mixing bowl, combine salad oil with the coconut syrup and set aside.

Preheat oven to 350 degrees. Place a rack in a roasting pan and arrange the strips of marinated sweet pork on it. Bake for 30 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 1 hour, or until pork is done. It will be done when a slice is cut open and no pink juice comes out.

Using a pastry brush, baste the meat three times with the coconut-oil mixture during the last hour.

This can be served hot, warm, or cold. Serve on a bed of shredded cabbage with the Hot Mustard dip.

Hot Mustard Dip:

2 Tablespoons hot mustard powder
1 Tablespoon water
Soy sauce

Blend mustard powder and water, then add soy sauce until it reaches a nice dipping consistency.

This recipe comes from, "Sam Choy's Island Flavors" cookbook

Hot Miniature Beef Kabobs

Serves 8

20 oz. flank steak
1 pound mushrooms
2 onions

Any other fruit or vegetable you like grilled (peppers, pineapple, etc.)
Hot Kabob Marinade (see below)
Teriyaki Glaze (see below)

Prepare the marinade, then thoroughly massage into the beef for 2-10 minutes. Let sit for 45 minutes to marinate. Cut the meat into 1/2 inch chunks.

Remove mushroom stems from caps, clean the caps, and set aside. Cut the onions into 1/2 inch cubes, and set aside.

Alternately string chunks of beef and chunks of onion on bamboo skewers, starting and ending with a mushroom cap.

Grill each side for 2-1/2 minutes (for medium-rare) over hot coals or on a flat top grill (an electric skillet is perfect). Serve with teriyaki glaze.

NOTE: We had the kabobs at our New Year's Eve party and everyone loved them. It makes a LOT of kabobs, though. I think it is even better when you don't string them as kabobs, but grill them all together, like a stir-fry, and serve with rice. It's very yummy, and not spicy.

Hot Kabob Marinade:

1/2 cup soy sauce
1/2 cup salad oil
1/2 teaspoon sesame oil
2 Tablespoons dry roasted sesame seeds
2 Tablespoons brown sugar
1 Tablespoon minced fresh garlic
1 Tablespoon minced fresh cilantro
1 Tablespoon peeled and minced fresh ginger
1/4 teaspoon pepper
1 teaspoon red chili pepper flakes

Combine all ingredients in a glass bowl and mix well.

Teriyaki Glaze:

1 cup soy sauce
1/2 cup water
1/4 cup packed brown sugar
1-1/2 teaspoons peeled and minced fresh ginger
1-1/2 teaspoons minced garlic
1 Tablespoon cornstarch
2 Tablespoons water

In a small saucepan, combine all ingredients except cornstarch and water and bring to a boil. Blend cornstarch and water to make a smooth paste, then add to mixture in the pan. Reduce heat and simmer, stirring frequently, until thickened.

This recipe comes from, "Sam Choy's Island Flavors" cookbook.

Lemon Chicken

Serves 4

2 cups water
1/2 cup chopped fresh cilantro
1-inch piece fresh ginger, peeled and crushed
1/2 teaspoon salt
6 boneless, skinless chicken breast halves
1/2 cup cornstarch
1/4 cup all-purpose flour
Oil for deep frying
Lemon Sauce (see below)

Garnish:
1/2 lemon, cut into thin slices
Sprig of fresh cilantro

In a large bowl, combine water, cilantro, ginger, and salt. Add the chicken and marinate for 30 minutes.

Combine the cornstarch and flour in a medium bowl. Remove chicken from marinade. Dredge chicken in the cornstarch mixture, shaking off any excess.

Heat 2-1/2 to 3 inches of oil in a deep, heavy pot or wok over medium-high heat. Fry the chicken in batches until golden brown, about 7-8 minutes. Remove to a paper towel-lined platter. Let cool slightly, then cut into 1-inch strips.

Arrange the chicken on a serving platter. Pour lemon sauce over the chicken and top with the garnish. Best served with rice and stir-fry vegetables.

Lemon Sauce:

1/2 cup chicken stock
1/3 cup sugar
1/2 cup lemon juice
2 Tablespoons vinegar
1-inch piece of ginger, peeled and crushed
1 Tablespoon cornstarch
2 Tablespoons water
2 drops yellow food coloring

In a small saucepan, combine the chicken stock, sugar, lemon juice, vinegar, and ginger. Bring to a boil.

In a small bowl, blend the cornstarch and water. Stir into the chicken stock mixture. Reduce heat and simmer, stirring frequently, until thickened and translucent. Remove from heat. Stir in the food coloring. Serve hot.

This recipe comes from, "Sam Choy's Island Flavors" cookbook.