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.