Playdough

1 cup white flour

1/4 cup salt

2 Tbs cream of tarter

1 Tbs vegetable oil

1 cup water

food coloring

Mix flour, salt and cream of tarter in a medium pot. Add water, food coloring and oil. Stir over medium heat for 3-5 minutes. The mixture will start out runny and goopy, but will turn into dough!

When the mixture forms a ball in the center of the pot, turn off the stove and let it cool. Then take it out of the pot and put it onto a floured surface and knead it a little bit.

It is then ready to play with! Store in a plastic bag or other air tight container in the fridge.

Maple Glazed Pork Tenderloin

*This recipe is definitely a rare recipe, so I like to cook it just a tad longer so my kids or dinner guests don't get sick!

Note: This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

Serves 6

2 pork tenderloins, 1 1/4-1 1/2 lbs each (when you buy a tenderloin, there are usually 2 in the package)

3/4 cup maple syrup (use the real stuff, not imitation maple syrup or it will be too sweet)

1/4 cup molasses, light or mild

1/8 tsp ground cinnamon

pinch of ground cloves

pinch of cayenne pepper

1/4 cup cornstarch

2 Tbs sugar

1 Tbs salt

2 tsp ground black pepper

2 Tbs vegetable oil

1 Tbs whole-grain mustard

(it also calls for 2 Tbs bourbon or brandy, but we just leave it out. You could probably substitute apple juice if you wanted)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.

2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.

3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.

4. While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

from America's Test Kitchen

Spicy Corn Dip

1 c sour cream

1 c mayo

2 11-oz cans Mexican style corn, drained

4 green onions, chopped finely

1-2 fresh, diced jalapeno peppers (take the seeds out if you don't want it too spicy)

1 7-oz can diced green chile peppers, drained

1 1/2 c shredded cheddar cheese

Mix it all together in a bowl and chill before serving.

Maple Blondies

3/4 c butter, softened

2 c packed brown sugar

4 eggs

2 tsp vanilla

2 c flour

2 tsp baking powder

1 tsp salt

1 1/2 c chopped pecans (we leave this out and it is still great!)

Maple Cream Sauce:

1 c maple syrup (yes, the real stuff)

2 Tbs butter

1/4 c evaporated milk

(I like to double the sauce or half the blondies)

Vanilla ice cream and chopped pecans.

In a mixing bowl cream butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture. Stir in pecans. Spread into a 9x13" pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool.

For sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from heat; stir in the milk.

Cut blondies into squares. Place on plates with a scoop of ice cream. Top with maple sauce and sprinkle with pecans.

Parmesan Chicken

Marinade 4-6 chicken breasts in Italian Dressing for 4 hours. (I usually forget to do this, so I just dip it in the dressing before I dip it in the crumb mixture!)

Dip Chicken in crumb mix of:

1 c seasoned bread crumbs

1/4 c parsley flakes

1 tsp oregano

2 tsp salt

1/2 c parmesan cheese

1 tsp paprika

1/2 tsp basil

1/2 tsp pepper

1/2 tsp garlic powder

Place chicken in 9x13 pan and drizzle with 4 Tbs. melted butter.

Bake 45 minutes at 350.

Serve with pasta and red sauce…or veggies and alfredo.

Sausage Tortellini Soup

*This makes a lot of soup, so I always make half for our family.

1 lb Italian sausage, browned and drained

1 c. coarsely chopped onion

2 garlic cloves, minced

6 c. beef broth

1/2 c. water

1 large can crushed tomatoes

1 med green pepper chopped

1 c. thinly sliced carrots

1/2 tsp. basil

1/2 tsp. oregano

1 (8oz) can tomato sauce

1 1/2 c. sliced zucchini

1 (10 oz) pkg. cheese tortellini

Brown sausage and drain. Saute onions and garlic in sausage pan. (I just cooked these all together). Add all ingredients except zucchini and tortellini. Simmer until carrots have cooked some. Add zucchini and continue to simmer until barely tender. In a separate pot, prepare tortellini as directed on package, but undercook a little. Drain and add to soup. Thin soup with beef broth if needed. Makes 6-8 quarts or 10-12 big servings.

from: Katie Christensen

Braised Beef and Onions

The original recipe is from Land O' Lakes, but I made a few minor changes that I listed below.

2 Tbs butter

1 1/2 lbs sirloin steak cut into 1 1/2 inch pieces (I am sure you could use any cut of meat, the recipe calls for chuck roast, you cook it for a long time, so it will be nice and tender when you eat it)

2 medium onions, quartered

1/2 c beef broth

1/4 c hoisin sauce (found in the asian food section)

2 Tbs flour

1 (8 oz) can tomato sauce

1 tsp basil

1/2 tsp garlic powder

1/2 tsp oregano

1 1/2 c baby-cut carrots

4 medium potatoes, cut in half

(you could add other veggies too)

egg noodles

Heat oven to 325 degrees. Melt butter in a ovenproof pan (I used my dutch oven), add beef. Cook over medium-high heat, stirring occasionally until browned (5-8 minutes). Add onions, beef broth, and hoisin sauce. Cover and bake in the oven for 45 minutes.

Stir flour and spices into tomato sauce. Add carrots, potatoes, and tomato sauce too beef. Continue baking, covered, for another 45 minutes, or until meat and vegetables are tender. Serve over cooked noodles.

Pumpkin Cake

This cake has just the right amount of pumpkin. It tastes a lot like a homemade spice cake.

4 eggs

1 c. oil (I like to use half applesauce, it makes it a little healthier and fluffier)

2 c. sugar

15 oz. can of pumpkin

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Mix eggs, oil, sugar, and pumpkin. Sift all dry ingredients in a separate bowl. Mix into wet ingredients in thirds, mixing just enough to blend. Pour batter into a greased and floured baking sheet (12x18x1). Bake at 350 degrees for 25-30 minutes. Cool and frost.

Frosting:

8 oz. cream cheese, softened slightly (do not melt)

3/4 stick butter, softened slightly (do not melt)

1 tsp. milk or cream

1 tsp. vanilla

4 c. powdered sugar

from Jenna McGowan

Apple Roll

6 apples, peeled and grated

2 c. flour

1 tsp. salt

2 tsp. baking powder

3/4 c. shortening

1/2 c. milk

Sift together flour, baking powder, and salt. Cut in shortening. Add milk. Stir until evenly moist. Roll out into a rectangle 1/4 inch thick. Spread apples over the dough then sprinkle with cinnamon and sugar. Roll up (starting and long end) like a jellyroll.

(You can wrap it in foil at this point and freeze it for later.)

Pour syrup over top before baking:

Syrup:

2 c. sugar

2 c. water

1/4 c. butter

1/2 tsp. cinnamon

Mix together in a saucepan, bring to a boil.

Bake at 375 for 30 minutes, or until top begins to brown.

Serve with ice cream.

from Linda Keisel

Country Pork Ribs

(I usually half the sauce and don't use quite as much pork, it is too much for our little fam!)

2 lbs. boneless country style pork ribs

1 c. soy sauce

1 c. water

1/2 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Pour over the ribs and let them soak in the refrigerator over night. (I usually don't do this because I forget and they still taste great!) Cook in crock pot for at least 3 hours on high. (I usually do 6 hours on low so they are more tender). Serve over rice.

Favorite Sugar Cookies

These really are the best sugar cookies, they are thick and soft and are fabulous with a thick layer of cream cheese frosting!

1/4 c. butter 
1/4 c. crisco

1 c. sugar

1 egg

1/2 c. sour cream

1 1/2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. lemon extract *original recipe calls for more, so add more if you like, or just leave it out!

3 1/4 c. flour

Mix all the ingredients together in order listed. 

Chill for 30 minutes (this is important, it allows the dough to "thicken" without too much flour, so they will be nice and soft when you eat them!) 

 Roll out 1/2 inch thick. Cut out with cookie cutters or just a simple round cup. 

Bake at 375 for 10-12 minutes, do not allow to brown on top or they have cooked too long. 

Frost with your favorite frosting. We love cream cheese frosting:

8 oz cream cheese (softened)
1/2 c. butter (softened)
1/2 tsp. almond extract
2-4 c. powdered sugar
1-2 Tbs. milk/cream

Cream the butter and cream cheese together.  Add almond extract.  Add in powdered sugar one cup at a time until you like the taste.  Add milk/cream as needed.

Cheesy Italian Tortellini

1/2 lb. ground beef

1/2 lb. italian sausage

15 oz. marinara sauce

14.5 oz. can italian style tomatoes, diced (undrained)

9 oz. cheese tortellini (boil first if frozen)

1 c. mozzarella cheese

Break beef and sausage into large pieces in skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of a 4-5 qt. slow cooker with cooking spray. Mix beef mixture with marinara and tomatoes in cooker. Cook on low for 7-8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for about 15 more minutes.

Cheesy Italian Tortellini

1/2 lb. ground beef

1/2 lb. italian sausage

15 oz. marinara sauce

14.5 oz. can italian style tomatoes, diced (undrained)

9 oz. cheese tortellini (boil first if frozen)

1 c. mozzarella cheese

Break beef and sausage into large pieces in skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of a 4-5 qt. slow cooker with cooking spray. Mix beef mixture with marinara and tomatoes in cooker. Cook on low for 7-8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for about 15 more minutes.

Crock Pot Angel Chicken

This recipe is a staple at our house. So yummy and easy!

4 bonless, skinless chicken breasts

1/4 c. butter 

1 package dry Italian salad dressing mix

1 can Campbell's golden mushroom soup

1/2 c. apple juice

4 oz. onion and chive cream cheese

pkg. angel hair pasta

Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese, and apple juice. Pour over chicken. Cook on low 4-5 hours. Pour over cooked pasta or rice.

from Michelle Wright

Tres Leches

Tres Leches

1 Pillsbury Yellow Cake Mix (this mix has pudding in it)

1 can sweetened condensed milk

1 can evaporated milk

2 c. whipping cream

1 Tbs. vanilla

Bake cake as directions say. Let it cool. Poke holes in cake with a fork (lots over the entire cake). Mix the 3 milks and the vanilla together. Pour slowly over the entire cake. Cover and set in the fridge overnight. Cut and serve with fresh strawberries.

Chocolate Tres Leches Cake

1 pkg white cake mix

4 squares bakers semi-sweet chocolate, divided

1 (14oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

½ c. sour cream

1 c. cool whip whipped topping, thawed

Prepare cake batter and bake in a 9x13 pan as directed on package. Cool cake in pan for 10 minutes. Pierce cake with a large fork at 1/2” intervals. Melt 3 chocolate squares as directed on pkg, set aside. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake as necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate square. Frost cake with cool whip; top with chocolate curls. Keep refrigerated.

Sloppy Joe Pizza

1 lb. ground beef, browned

3/4 c. frozen corn (thawed) *I just use 1 can of corn

1/2 c. BBQ sauce

1 can tomato sauce

Mix all ingredients together. Pour mixture onto prepared pizza crust and sprinkle with cheese.

Bake 425 degrees for 12-15 minutes.

Hawaiian Haystacks

2 cans cream of chicken soup

1 c. chicken broth

2 c. chicken, cooked and cubed

Combine soup and chicken broth in saucepan. Add chicken and simmer 8-10 minutes until heated through.

Serve over rice and top with whatever you like:

chow mein noodles

tomatoes

celery

green pepper

green onion

pineapple

cheese

almonds

coconut

Cornstarch Chicken and Sweet and Sour Sauce

Cut chicken breasts into strips. Roll in mixture of:

2 Tbs. soy sauce

1 Tbs. oil

and then roll in cornstarch.

Place in the fridge for 30 minutes.

Deep fry.

Sweet and Sour Sauce for dipping

3/4 c. water

3 heaping Tbs. sugar

2 Tbs. ketchup

3 Tbs. lemon juice

1 Tbs. cornstarch dissolved in small amount of cold water

1 tsp. oil

salt

Mix and cook until thickens.

from Jeniel Mickelsen

Favorite Sloppy Joes

I don't have measurements for this recipe, I just put some in and taste it! :) I put some approximate measurements, adjust them to your taste.

1 can cream of mushroom soup

1/2 c. BBQ sauce

1/2 c. ketchup

1/4 c. brown sugar

1 tsp worchershire sauce

1 tsp mustard

1/2 tsp liquid smoke

Mix together with your cooked ground beef.

from Kris Mickelsen

Spicy Tea

1 c. Tang powder

1 c. lemonade powder

1 tsp. cinnamon

1 tsp. ground cloves

Serve warm. Great for cold days or when you are sick.

Cheese Ball Dip

1/2 c. mayonnaise

1/2 c. milk

8 oz. cream cheese

1 packet dry Ranch dressing mix

4 c. grated cheese

Blend first four ingredients until smooth. Stir in cheese.

Chill at least 2 hours before serving. Serve with crackers.

from Kristi Law

Hot Bean Dip

1 can bean dip (I use frito brand)

8 oz. cream cheese

1 c. sour cream

grated cheese

Combine first three ingredients, top with grated cheese. Bake at 350 degrees until heated through and cheese is melted.

Use as a dip for corn chips.

from Grandma Johnson

Turkey Rub

*We love to buy a turkey breast and use this rub. Bake in an oven bag for best results!

2 tsp. salt

2 tsp. sugar

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. paprika

1/2 tsp. black pepper

1 tsp. basil

1/2 tsp. lemon juice

2 Tbs. olive oil

Combine together and spread over turkey. Recipe can be doubled or tripled to cover the turkey efficiently.

Spaghetti Pie

(makes 2)

*I usually make 2 and freeze one for later. When you cook the frozen one, pull it out the day before and put it in the fridge over night. Set it out an hour or two before you plan to bake it. Bake it on 350 for about 45-60 minutes.

1 lb ground beef

1 medium onion, chopped

1 jar spaghetti sauce (I like tomato and basil flavored)

1/2 tsp. sugar

1/2 tsp. oregano

1/2 tsp. garlic salt

16 oz. cottage cheese

8 oz. spaghetti noodles

2 Tbs. butter

1/3 c. parmesan cheese

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper

2 c. mozzarella cheese

Brown the hamburger and onion. In the mean time cook the noodles according to package. Once the hamburger is cooked, add the sauce, oregano, sugar, and garlic salt. Cook until heated through.

When the pasta is done, drain, then add the butter, parmesan cheese, salt, pepper, and the beaten egg. Divide the pasta in two equal portions and spread in the bottom of two pie plates.

On top of noodles, spread the cottage cheese, and then the sauce (remember to divide evenly). Bake at 350 for 20 minutes then sprinkle with the mozzarella cheese and bake for another 10 minutes. (*When freezing, just add the mozzarella cheese and freeze it, it doesn’t really matter when baking, it will just be a little crispier!)

from Tori Mickelsen

Apple Pear Crumble Pie

3/4 c. crushed vanilla wafers (about 24 wafers)

1/4 c. packed brown sugar

1/4 c. butter, melted

4 oz. cream cheese, softened

2 large baking apples, peeled and sliced

1 large fresh pear, peeled and sliced

1/3 c. sugar

1/4 c. flour

1/2 tsp. ground cinnamon

1 1/4 c. cool whip

(Make a standard pie crust, and have it ready (not cooked)).

Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended. Set aside.

Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Set aside. Combine fruit in large bowl. Add sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned. Cover with foil if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with cool whip. Store leftover pie in refrigerator.

from Kraft Foods

Sesame Pork

1 tablespoon sesame oil
1 pound pork loin, all visable fat removed, cut into thin strips
1 clove garlic, minced
2 tablespoons honey
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/3 pound snow peas, washed and trimmed
2 tablespoons toasted sesame seeds

Add oil to a skillet or wok.

Heat oil and brown the pork and garlic over high heat, lower heat add seeds honey, soy,& ginger and combine. Add snow peas cook and continue stir frying for 2 minutes. Serve with rice or noodles.

from LowFatLifestyle.com

Honey Mustard BBQ Chicken

2 TBL. veg. oil

½ red onion, diced

¼ cup apple cider vinegar

¼ cup brown sugar

1 cup chicken stock

½ cup honey mustard (we made our own with honey, mustard, and a bit of paprika)

½ tsp. allspice

½ tsp. curry

4 pieces boneless chicken breasts

4 pieces boneless, skinless thighs (optional, you can just double the amount of breasts)

veg. oil, for drizzling

salt and pepper

Preheat grill or to med-high heat OR just do it all in a skillet. Add veg. oil over moderate heat and sauté red onions, 3-5 minutes. Add vinegar and reduce by half, 1 or 2 minutes. Add brown sugar and cook 1 min. to incorporate. Whisk in stock and honey mustard, allspice, and curry powder. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper. Place chicken on hot grill OR directly into skillet and baste liberally while it cooks. Turn it after about 5-7 minutes. Cook 5-7 minutes on both sides, or until done (not pink inside).

(I added cornstarch (dissolved in cold water) 1-2 TBS at end to thicken sauce)

from Michelle Wright

Cherry Cream Pie

1 can sweetened condensed milk

1/3 c. lemon juice

1 tsp. vanilla

1/2 tsp. almond extract

1/2 c. whipping cream (whipped)

1 can cherry pie filling

Combine milk, lemon juice, almond, and vanilla. Stir until mixture thickens. Fold in whipped cream.

Spoon into cooled baked pie crust.

Refrigerate until ready to serve.  Right before serving, pour the cherry pie filling on top.

You can also make your own berry topping

Berry topping: 

1 c. sugar

1 1/2c. berries (blueberries, raspberries, etc.)

1/2 tsp. salt

Thicken with cornstarch

Cool and top pie.

Chicken Marinade

this recipe makes a lot, I usually half or quarter it!

1 1/2 c. vegetable oil

3/4 c. soy sauce

1/2 c. Worcestershire sauce

1/2 c. red wine vinegar

1/3 c. lemon juice

2 Tbs. dry mustard

1 tsp salt

1 Tbs. pepper

parsley

from allrecipes.com

Tangy Garlic Steak Marinade

this recipe makes a lot, I usually half it!

1 bottle Italian dressing

2 Tbs Worchestershire sauce

2 Tbs minced garlic

2 tsp olive oil

salt

pepper

Mix together and pour over steak. Marinade up to 24 hours.

from allrecipes.com

Tortellini Caesar Salad Recipe

1 pkg (19 oz) frozen cheese tortellini

1/2 c. mayonnaise

1/4 c. milk

1/4 c. plus 1/3 c. shredded parmesan cheese, divided

2 Tbs. lemon juice

2 cloves garlic, minced

8 c. torn romaine

1 c. seasoned salad croutons

Halved cherry tomatoes

*can also add grilled chicken

Cook tortellini according to package directions. Meanwhile, combine the mayonnaise, milk, 1/4 c. parmesan cheese, lemon juice, and garlic.

Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomotoes.

Yield: 10 servings.

from Taste of Home (and Ericka Madsen)

Grilled Chicken Pasta in Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Grandpa's Stuffing

1 box stuffing mix

Bread crumbs (1-2 pieces)

Add to taste:

Poultry seasoning

Salt

Pepper

Sage

Shred carrots

Celery (including leaves)

1 medium onion (this is where you get the flavor)

Chicken/turkey broth (1 can)

Melted butter

Cover and cook 350 for 30-40 min. If you need more moisture you can add water.

Just before you eat, add turkey gravy.

from Grandpa Max

French Toast

8 slices high quality white sandwich bread (homemade bread sliced thick is great, or something like sourdough from Panera)
6 tablespoons unsalted butter
1 cup milk
1 large egg
2 Tbl sugar
2 tsp. vanilla
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup flour

Adjust oven rack to the middle position; heat oven to 200. Arrange bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes. While the bread's in the oven, melt 2 Tbl. butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.

Transfer 2 pieces of bread from the oven into the batter and soak both sides, about 30 seconds per side. Meanwhile, melt 1 more Tbl butter in a large, non-stick skillet over medium heat until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing the excess to drip back into the dish, and lay it in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer the French Toast to the wire rack and keep warm in the oven. Repeat with remaining bread and batter.

Serve. We like to serve 2 slices stacked with strawberry cream cheese in the middle and strawberry syrup on top!

from America's Test Kitchen

Dutch Oven Potatoes

Like all dutch oven dishes, you can just bake this in your oven.

Cut 6 slices of bacon (or more) in small pieces and cook. Place on the bottom of your pan/dutch oven.

Add layers of sliced red potatoes and onions.

Add salt and pepper and season salt as you go.

Add 1 can cream of mushroom soup and 1 can cream of chicken soup.

Cook for about 1 hour on 350. Top with cheese.

from Grandpa Max

Dutch Oven BBQ Pork Sandwich

Dry rub:

2 Tbs salt

2 Tbs black pepper

2 Tbs dark brown sugar

2 Tbs paprika

½ Tbs cayenne

4 pound shoulder pork roast

2 cups apple juice

2 Tbs worchestershire

½ Tbs liquid smoke

½ Tbs garlic powder

Preheat oven to 325 degrees.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle.

Shred the pork with a fork or tongs into bite size pieces.

*We like to serve on buns with smoked provolone cheese and a tomato.

*We also just cook in a dutch oven (without the aluminum foil) and charcoal.

from Paula Deen

Creamy Four Cheese Macaroni

This is the best homemade mac and cheese I have ever tasted!

1/3 c flour

2 2/3 c 1% low-fat milk

¾ c (3 oz) shredded fontina or Swiss cheese

½ c (2 oz) grated fresh parmesan cheese

½ c (2 oz) extra sharp cheddar cheese

3 oz light processed cheese (like Velveeta)

6 c cooked elbow macaroni (approx. 3 c uncooked)

¼ tsp salt

1/3 c crushed onion melba toasts (or plain and use onion powder)

1 Tbs Margarine, softened

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2 quart casserole dish coated with cooking spray. Combine crushed melba toasts and margarine in a small bowl. Sprinkle over macaroni mixture. Bake at 375 degrees for 30 minutes or until bubbly.

from Cooking Light

Amish Baked Oatmeal

1 ½ cups oats (old fashioned works best)

¼ cup brown sugar

¼ cup white sugar

½ cup milk

3 Tbs butter, melted

1 egg

1 tsp baking powder

¾ tsp salt

1 tsp vanilla extract

Serve with:

Warm milk

Fresh fruit (raspberries and blueberries) and/or brown sugar

Combine ingredients; mix well. Spread evenly into a greased 9x13 baking pan.

Bake at 350 for 25-30 minutes or until edges are golden brown.

from Lisa Sheffield

Baked Oatmeal

Whisk in a large bowl:

¾ c. oil (I like to use half applesauce half oil)

1 ½ c. brown sugar

4 eggs

Add and stir well:

6 c. oatmeal (old fashioned works best)

4 tsp baking powder

2 tsp salt

2 tsp cinnamon

2 c. milk

optional stir in's:

2 apples, peeled and chopped

1 c. craisins

½-1 c. pecans

Pour into 9x13 pan. (can ½ recipe and put in 9x9 pan). Bake at 350 for 30 minutes.

Serve with milk or cream.

*I like to make the oatmeal without any mix in's then everyone can add their favorite toppings!  Some of ours include frozen raspberries or blueberries, nuts, white chocolate chips, and crayons.

from Katie Christensen

Slow Cooker BBQ Chicken

4-6 chicken breasts

1 bottle BBQ sauce

½ c white vinegar

½ c brown sugar

1 tsp mesquite seasoning

½ tsp garlic powder

½ tsp red pepper flakes

Cook on low 4-6 hours.

Serve with baked beans, pasta salad, potato salad, coleslaw…..

from Melissa Hodgman