Cinnamon Rolls

2 cups warm mashed potatoes
1 cup warm water
2 Tbsp dry yeast
1 tsp sugar
1 cup oil
1 cup sugar
3 eggs
1 t. salt
4 cups flour

Combine first 4 ingredients and let stand for 30 mins. Mix in remaining ingredients, varying the amount of flour as needed to make a soft dough. Knead on a floured board 5 to 10 mins. Roll dough into a rectangle. Spread with butter and sprinkle with toppings. Roll tightly, cut into 3/4" pieces, and place in buttered cake pan about 1" apart. Let rise 1 hr. Bake at 375* 12-15 mins. Frost with icing.

Topping:
2 Tbsp butter
2 tsp cinnamon
3 Tbsp brown sugar
1 cup raisins
1/2 cup nuts

Icing:
1 cup powdered sugar
3 Tbsp milk
1/2 t. vanilla
dash of salt
almond extract

Jeanette Moss

Cajan Chicken Pasta

1 1lb linguini
4 chicken breasts
2 T & 2 tsp cajan seasoning
1/2 cup butter
1/2 cup heavy cream or 1/2 & 1/2
1 red pepper sliced
4 green onions, sliced
2 green peppers, diced
1 tsp basil
1 tsp lemon pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 1/2 cups parmesan cheese
Cook pasta, set aside. Cube chicken & toss with cajan seasoning in ziplock bag until coated. Melt butter in large frying pan and saute chicken until done. Add peppers and onion and saute until tender. Stir in cream. Add the rest of ingredients and simmer on low to thicken. Toss sauce w/noodles and sprinkle parmesan on top. Serves about 8
Toniann Staheli/Haley Trujillo

Nacho Casserole

1 ½ cups salsa
1 can cream of mushroom
1 can cream of chicken
1 can green chilies
Mix all together
Brown 1 lb hamburger, then add above ingredients. Layer 9x13 pan with tortilla chips or Doritos (my favorite), meat mixture, cheese, black olives.... until pan is full to the top. Either cook in the microwave until cheese is melted, or bake @ 350* for 20 mins. Anything left over will go soagy, so eat it all. Otherwise, I usually don’t use all the mixture (cause I use an 8x8 pan) and eat it the next day.
Toniann Staheli/30 mins or less cookbook

Fruit Salad

2 drained fruit cocktails (small)
2 bananas
1/3 pkg. small marshmallows
1 pkg dream whip
Nuts
Pineapple chuncks can be added
Make dream whip according to pkg directions, then add all ingredients.
Grandma Moss

Slow Cooked Pulled Pork

1 med chopped onions
½ cup ketchup
1/3 cup vinegar
¼ cup packed brown sugar
¼ cup tomato paste
2 T. paprika
2 T. Worchstershire sauce
2 T. mustard
1 ½ t. salt
1 1/3 t. pepper
4 lbs boneless pork roast – cut in 4 pieces
In crock pot stir onion, ketchup, vinegar, etc. Stir till combined. Add pork and turn to coat well with sauce. Cook on low 8-10 hours. Transfer pork to large bowl turn cooker to high, cover and heat sauce to thicken. With 2 forks shred pork and put back in cooker and toss with sauce. Cover and heat through. Spoon onto buns. Makes 12 servings
Grandma Moss

Delicious Dill-Onion Dip

1/3 cup mayo
½ cup salad dressing
2/3 cup sour cream
1 T. dried onion
1 T. dried parsley
1 t. dill weed
1 t. seasoned salt
Mix all ingredients. Let stand for flavors to mix. Makes about 1 ½ cups
Grandma Moss

Crusty Garlic Bread

2 cloves minced glarlic
2 t. olive oil
2 T. chopped fresh parsley
2 T. chopped fresh thyme or 2 t. dried thyme
¾ t. marjoram
½ t. paprika
2 T. parmesan cheese
2 – 4oz Italian or French bread
Preheat oven to 350*. In small bowl, combine garlic & oil. Mix well. In another bowl, combine parsley, thyme, marjoram & paprika. Add cheese, mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides with garlic oil. Sprinkle herbs over. Wrap each loaf in foil. Bake on baking sheet about 10-15 mins. Serve immediately
Grandma Moss

Fettuccine Alfredo

8 oz fettuccine noodles
2 oz cream cheese
½ cup butter
¼ t. garlic
1 cup half & half
¾ cup grated parmesan cheese
¼ t. pepper
Cook noodles according to pkg directions. While noodles are cooking, combine cream cheese (cut into bits), butter, and half & half. Cook and stir over medium heat until smooth. Stir in parmesan cheese, garlic, and pepper. Stir until a creamy sauce. Toss cooked pasta with sauce or serve on top of pasta . I like to cut chicken breasts and grill them to serve on top.
Heidi Taylor

Café Rio Pork

Slow cook your pork roast in a crock pot with garlic and a little water until you can pull it apart. At that point add the following
1 can diced green chilies
1-2 can of medium or hot enchilada sauce (the red stuff), depending on how much pork you use
1 can of either Dr. Pepper or Coke (I use Dr. Pepper)
At least 1 cup of brown sugar but use as much more as you want to get your sweetness/salt to taste.
Make your recipe a little on the strong side as once you add it to a tortilla it mutes the flavors just a bit.
Heidi Taylor

Raspberry Pie

1 recipe pastry for a 9 in single crust pie
4 cups raspberries
1 cup white sugar
¼ cup tapioca
1 T. lemon juice
¼ t. ground cinnamon
1/8 t. salt
4 t. butter
1 T. half & half cream
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and slat until raspberries are well covered. Pour into 9 or 10 in pastry shell. Dot with butter, top with crust. Make slits in the top crust and brush w/ cream. Bake in a preheated 425* oven for 15 mins, then @ 375* for 25 mins.
Alisha and Heidi

Spicy Honey-Brushed chicken thighs

Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients.
2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. ground cumin
1 t. paprika
½ t. ground red pepper
8 skinless, boneless chicken thighs
cooking spray
6 T. honey
2 t. cider vinegar
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl: toss to coat. Place chicken on a boiler pan coated with cooking spray. Broil chicken 5 mins on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush ¼ cup honey mixture on chicken. Broil 1 min. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 minute or until chicken is done.
4 serving
Heidi Taylor

Fragrant Chicken Curry

2 T curry powder
1 t. ground ginger
½ t. cinnamon
¼ t. ground cloves
¼ t. cayenne pepper, more or less to taste
2 T. vegetable oil
1 lrg onion, halved and thinly sliced
3 garlic cloves, minced
1 lb. chicken thighs (or breasts) bite size, browned and mostly cooked through
1 – 13oz can coconut milk
1 – 14oz can diced tomatoes
1 – 14oz chicken broth
¼ cup currants
Chopped fresh cilantro
Mix spices in a bowl. Heat oil in heavy pan over med high heat. Add onion and sauté until golden, 8-10 mins. Add garlic, sauté until fragrant: about 30 seconds. Add spices and toast until fragrant, 30 sec to 1 min. Add chicken and stir until completely coated with spices. Add coconut milk, tomatoes, currants and broth. Simmer and cook until flavors blend and stew is thick, about 20 mins. Remove from heat and serve over rice. Garnish with cilantro. Serves 6-8
Hiedi Taylor

Apple Raspberry Crisp

2-3 cups raspberries
5 lbs apples
zest and juice of an orange
zest and juice from a lemon
½ cup sugar
2 t. cinnamon
1 t. freshly ground nutmeg
1 T flour
Set reaspberries aside. Peel, core, and cut apples into wedges. Combine zestes, juices, sugar, spices and flour. Pour over apples and stir to coat.

Topping:
1 ½ cup flour
¾ cup sugar
¾ cup brown sugar
½ t. salt
1 cup oatmeal
½ lb cold unsalted butter diced
Combine sugars, salt, oatmeal, and cold butter. Mix in food processor until butter is in pea sizes pieces.
Butter a 9x13 baking dish. Pour in apples, and top with raspberries. Bake @ 350* for 1 hour or until apples are tender.
Hiedi Taylor

Creamed Corn

1 cup chopped onions
1 T flour
2 ½ cups half & half
2 – 16oz pkgs frozen yellow corn, thawed and well drained
2 T butter
2 T diced green Anaheim or Jalapeno chilies
Seasoned salt and cayenne pepper to taste
1 T sugar
2/3 cup grated parmesan cheese
Shaved Gruyere cheese pieces for top
In large skillet or saucepan, heat butter until melted. Add onions and sauté over high heat until soft, about 2 – 3 mins. Stir in flour and cook, 1 min. Gradually whisk in ½ & ½ . Heat to boiling over medium high heat, whisking often, until thickened. Stir in well-drained corn and chilies and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup parmesan cheese.
Transfer to shallow 1 ½ quart baking dish. Sprinkle with remaining 1/3 cup parmesan cheese and top with Gruyere cheese pieces. Bake in a preheated 350* oven 10-15 mins, to melt cheese and until top is golden ( can put under broiler a minute or so to get golden.) Garnish with jalepeno chile slices.
Makes 4-5 servings.
Hiedi Taylor

Tips

5.Newspaper Weeds Away
Start putting in your plants, work the nutrients in your soil. Wet newspapers put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.

6. Broken GlassUse a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

7. No More MosquitoesPlace a dryer sheet in your pocket. It will keep the mosquitoes awa y.

8. Squirrel Away!To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.

9. Flexible VacuumTo get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

10. Reducing Static ClingPin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and -- ta da! -- staticis gone.

11. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

12. Foggy Windshield?Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!

13. Reopening EnvelopeIf you seal an envelope and then realize you forgot to include something inside , just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

14. ConditionerUse your hair conditioner to shave your legs. It's a lot cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair...

15. Goodbye Fruit FliesTo get rid of pesky fruit flies, take a small glass fill it 1/2 " with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!

16. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it "home," can't digest it so it kills them. It may take a week or so, especially if it rains, but it works & you don't have the worry about pets or small children being harmed!

Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

Leftover snickers bars from Halloween make a delicious dessert. Simple chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the appl es. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.

Fast Cafe Rio Ranch Recipe

1 bottle of Coyote Ranch (comes in a mason jar in the produce section)
1/2 bunch of cilantro
1 jalepeno (or 1 can of jalepeno's)
1 can of green chili's
2 tomatillos
lime juice from 1 lime

Place all ingredients but the Coyote ranch in a food processor until pureed. Pour everything including ranch in blender. Blend everything together. Use more or less Coyote ranch depending on how spicy you like your dressing.

Cafe Rio Pork

Pork roast (butt roast works well)
3-4 cloves of garlic

place roast and garlic in crockpot and cover raost with water. cook on low for 4-6 hours depending on crockpot. Drain water before adding other ingredients. Pork should shred/ pull apart easily when it is ready to add other ingredients.

1 can of diced green chilies
1-2 cans of medium or hot enchilada sauce depending of the size of your roast (can use 1 or 2 cans of red sauce or 1 red & 1 green)
1 can of Dr. Pepper
2 C. brown sugar (use more if you want to get your sweetness)
salt to taste

Add the above ingredients to roast in crockpot and cook about an hour until warm enough to serve
Make your recipe a little on the strong side as once you add it to a torilla it mutes the flavors just a bit.
This recipe tastes great with the rice and beans recipe and the cafe rio ranch recipe

Baked Artichoke Dip

13 oz. (2 small bottles) marinated(in oil and herbs, not water) artichoke hearts
8 oz. cream cheese, softened in microwave
1 C. mayonnaise
2-3 green onions, diced (up to green stems only)
4 oz. can chipped green chilies (Anahiem, from Mexican food aisle) and rinsed.
1 1/4 C. of "freshly grated" package parmesan, roman and mozzerella found in the "grated cheese" section of the supermarket.

Mix all together; top with sliced olives; bake in a 350 degree oven for 30-45 minutes (unitl bubbly). Serve with tortilla strips, or crackers, or toasted pita bread wedges.


Heidi

Macho Nachos

1 lb lean ground beef
1 lb spicy/hot bulk sausage
1 teaspoon ground cumin
3 teaspoon brown sugar
1 can diced tomatoes with green chilies (10oz)
2 cups canned refried beans
4 cups mexican style cheddar jack cheese
1 13 oz bags tortilla chips
Optional - sliced black olives, finely sliced jalapeno chilies and finely chopped raw onion to taste

In a deep skillet brown and crumble ground beef and sausage breaking and blending meats until fully cooked. Add cumin, brown sugar and diced tomatoes stirring well and simmer until moisture has evaporated. Remove contents from pan with slotted spoon and drain in bowl lined with several layers of paper towel. Use more if necessary to blot excess grease. In a bowl blend together refried beans and 1 cup of shredded jack cheese. Layer chips on a large serving platter or 9 x 13" baking dish. Spread quarter of refried bean mixture over chips evenly. Scatter quarter of beef mixture over beans and top with layer of cheese, add option of olives/onions then repeat with remaining chips, beans, beef, cheese, olives and onions. Place in 400 degree oven to bake until cheese is melted and beginning to brown. Serve with salsa and sour cream - Enjoy the Super Bowl - May your Team Win !! (The only thing wrong with the recipe is that you have to eat it all, or the chips go sogging. But it usually isn't a problem, since you can't stop eating it anyway!)
Toniann Staheli/ABC 4

Super Butter Cream Icing

Cream together
½ cup shortening
½ cup butter or margaine (butter holds up better)
½ t. vanilla flavoring
¼ t. almond extract
½ t. butter flavoring
dash of salt (secret ingredient)
slowly add in
2 T milk or water
2 lbs powdered sugar
2 T. meringue powder (not vital, but helps when decorating)
add more liquid if too stiff
add melted chocolate or cocoa for chocolate frostingToniann Staheli/Amber Price

Smores

5 cups marshmallows, divided
1 ½ cups chocolate chips
3 T. butter
¼ cups corn syrup
Mix together w/ 4 cups marshmallows and heat in the microwave for 2-3 mins stirring every minute. When smooth, stir in
1 t. vanilla
8 cups (13 oz box) of golden grahams
1 cup remaining marshmallows
Pour in a 9x13 pan and chill
Toniann Staheli/Stacey Brown

Fudge Jumbles

1 cup butter
2 cups brown sugar
2 eggs
2 t. vanilla
Cream together
1 t. salt
1 t. soda
2 ½ cups flour
mix well and combine with wet ingredients. Hand stir in
3 cups oatmeal
Put 1/2 – 2/3 of mix in bottom of a 9x13 pan as the crust
Filling:
12 oz milk chocolate chips
1/8 t. salt
2 t. butter
1 14oz sweet and condensed milk
1 t. vanilla
Melt chocolate chips the add all other ingredients except vanilla. Once mixture is smooth then add the vanilla. Pour over the crust, then sprinkle on the rest of the cookie mixture. Cook @ 350* for 20-25 mins.Toniann Staheli/Rachel Golightly

Mustard Ring

¾ cup sugar
½ t. salt
2 T. dry mustard
½ cup vinegar
½ cup water
4 eggs well beaten
1 envelope of unflavored gelatin
1 T cold water
½ t. horseradish
1 ½ cups whipped cream (whipped)
Combine all dry ingredients then add vinegar, water, and eggs. Soak gelatin in cold water and then dissolve on stove top. Add egg mixture and cook until creamy. Cook on low stirring constantly, once creamy add horseradish then fold in cream.
Chill overnight
Grandma Moss

Tamale Pie

1 lb. hamburger
½ chopped onion
1½ cup corn meal
2 tsp. salt
3 cups boiling water
Cheese
Oil
1 cup canned tomatoes
½ tsp. chili powder
1 cup corn
½ cup sliced black olives

Combine cornmeal, and salt in boiling water. Stir until thick. Cook over low heat 15 minutes.
Brown hamburger and onion in oil add tomatoes, corn, olives and chili powder.
Line casserole dish with ½ cornmeal. Place meat mixture on cornmeal, top with remaining cornmeal.
Bake 375 degrees for 25 minutes. Top with cheese, return to oven until melted.
Alisha Mears

Dutch Oven Babies/German Pancakes

¼ cup butter
1 cup flour
1 cup milk
6 eggs

Preheat oven to 350 degrees. Melt butter in a medium baking dish
Blend milk and eggs in blender, and then slowly add flour to blender.
Pour the mixture into the prepared baking dish
Bake on center rack for 30-40 minutes, until golden brown.
Serve with syrup and whatever else you like on pancakes. These are puffy when you first get them out of the oven, it’s fun to see how big they get.

Alisha Mears

Jalapeño Roast

Beef Roast
Chopped Jalapeño
Sliced Onion
Chopped Carrots
Chopped Potatoes
Garlic
Meat seasoning (whatever you like)
Water

Brown roast on all sides
Put in crock pot with water to the half point of meat
Add garlic and seasoning
Cook it at whatever speed you’d like, I like to do it 8 hours
After 5 hours add onion, carrots, and potatoes (I don’t like my veggies to be mushy, that’s why I wait). Depending on how spicy you want it you can add the jalapeño now, or in another hour or 2.
Enjoy!

Alisha Mears

Stromboli

1 loaf frozen bread
Slices of ham Slices of pepperoni
Mozzarella cheese
Pizza sauce
Olive Oil
Italian Seasonings

Thaw bread dough.
Roll into a rectangle.
Lay thin slices of ham over entire surface of bread, then pepperoni.
Top with mozzarella cheese.
Roll dough the long way.
Place on cookie sheet, seam side down.
Top with olive oil and Italian seasonings
Bake at 350 degrees for 30-35 minutes.
Serve sliced with warmed pizza sauce.
Alisha Mears

Deceptively Delicious chicken nuggets (works well for chicken parmesan just add marinara sauce and spaghetti noodles.)

You Will Need 1 cup whole wheat,
white or panko bread crumbs
1/2 cup flaxseed meal
1 tbs. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup broccoli, spinach, sweet potato or beet purée
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt
Nonstick cooking spray
1 tbs. olive oil

What to Do
1. Lay a large sheet of waxed paper or aluminum foil on counter. Combine first six ingredients on paper or foil, and mix well with your fingers.
2. In shallow bowl, mix purée and egg with a fork and set bowl next to bread crumb mixture.
3. Sprinkle chicken with salt. Dip chunks into egg mixture and toss in bread crumbs until coated. 4. Coat a large nonstick skillet with cooking spray and heat over medium-high burner.
When skillet is hot, add oil.
Place chicken nuggets in skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
Turn and cook until chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it’s cooked through.) Serve warm. Serves 4
Heidi Taylor

Cheddar Chicken Chowder (great taste!)

Tip: Buy skinned, boned chicken breasts and preshredded cheese. 2 bacon slices Cooking spray 1 pound skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4 1/2 cups fat-free chicken broth 1 3/4 cups diced peeled red potatoes 2 1/4 cups frozen whole-kernel corn 1/2 cup all-purpose flour 2 cups 2% low-fat milk 3/4 cup (3 ounces) shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper
*I add sliced carrots and ground cumin to taste.
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings (serving size: 1 1/2 cups)
Heidi Taylor

Cinnamon Jello

4 boxes of cherry jello (small boxes)
4 shredded apples
3/4 C. cinnamon candy

Melt cinnamon candy in hot water before adding to jello. Add apples to jello and cinnamon water. Cool in fridge as directed in directions on jello package. Spread whip cream on top.
Kendra Moss

Bacon wrapped chestnuts

2 cans of chesnuts (whole)
Bacon cut into thirds

Wrap bacon around chesnuts. Stick Toothpicks inside to hold bacon. cook at 350 degrees for 45 min.

Mix 1/2 C. ketchup, 1/2 cup brown sugar, 1 Tbsp soy sauce
Dip chesnuts in the mixture. Cook for 10 more minutes.
Kendra Moss

Baby Back Pork Ribs

Season Ribs with salt and pepper or any seasoning you prefer. Double wrap them in foil. Bake at 350 degrees for 3 hrs. Take foil of. Put on a pan. Spread BBQ sauce on Ribs. Put under broiler or on grill until browned and nicely charred.
Heidi Taylor

Yummy Cheese Ball

2 packages of cream cheese
1/2 C. diced green peppers
1 C. pineapple, drained
1 tsp finely chopped onion
1 tsp savory salt

Stir following ingredients together and roll into a ball.

Topping:
Crushed pecans
2 TBSP dried parsley

Dip ball in pecan and parsley mixture so top and sides of ball are covered. Garnish with fresh parsley and marichino cherries sliced if desired.
Heidi Taylor

Good Water (Great for parties, weddings, etc)

1 TBSP citric acid
1 TBSP lemon extract
3 C. sugar
5 qt. water
1 bag pebble ice

Mix all ingredients. Add ice just before serving. (regular ice doesn't work-need pebble ice)
Heidi Taylor

Apple syrup! yum yum!

1 C. sugar
2 T. cornstarch
1/2 tsp pumpkin pie spice
2 C. apple juice
3 T. lemon juice
1/2 C. butter

Mix sugar, cornstarch, and pumkin pie spice in a pan and add both juices. Stir constantly, cook until it boils and thickens, boiling one minute. Remove from heat, add butter. Tasted great on pancakes and waffles!
Heidi Taylor/Grandma Holt

Troubleshooting candy:

Troubleshooting candy:
If the ganache is too cold your coating with crack. Let the ganache warm up. You can drizzle coating chocolate (colored or plain) over the cracks or dip the truffle again.

If your truffle has a “foot” you did not tap off excess coating chocolate.

If the coating chocolate is too hot it may melt the ganache and run off the truffle.

If the truffle looks dusty, the room may have been too hot when you dipped the truffles and it took a long time for the coating to set up. If there is a lot of humidity in the air, they will look dusty also.

If the coating chocolate is thick after melting it has gotten too hot during the melting procedure. Add paramount crystals to then it out.

If the coating chocolate looks lumpy, it is either burned or has gotten water in it. It is unusable. The coating may also be old.

You can always call Chocolate Etc. with any questions (208) 672-9516.

Flavored Bark

Melt white coating chocolate. Add one bag of crushed peppermint, or any fruit flavored crunchies. Heath bits, toasted pecans or almonds can be added to melted chocolate coating. Spoon mixture into mold or pour out on an ungreased jellyroll pan (the pan must be metal in order for candy to release). Place mold or pan in freezer until hard.
Toniann Staheli/Chocolate Etc.

Caramel Pecan Turtles

Toasted Pecans (or other favorite nuts)
Melted caramel
Coating chocolate (any flavor)
Melt the coating chocolate and warm up the caramel. Because caramel burns easily, use a double boiler to melt it. The temperature on the caramel when melted is 175*. Spoon coating chocolate on wax paper. Place nuts randomly on coating chocolate, spoon on some caramel, and seal with coating chocolate. Refrigerate to harden. Alternatively, instead of melted the caramel: roll a ball of caramel and press it over the nuts. This method is a little faster and a little less messy.
Toni Staheli/Chocolate Etc.

Peanut Butter Balls

½ cup margaine or butter
2 cups powdered sugar
1 cup peanut butter (jiff or skippy)
Mix the above ingredients well by kneading with hands. Line molds with coating chocolate and put in refridgerator for a few mins. Put in peanut butter filling leaving room on the top to cap off with coating chocolate. Put coating chocolate on top and tap mold on counter to make cup smooth. Place mold in freezer. Remove from old by lightly turning over mold and tapping on counter. Put peanut butter cup in large, paper cup.
Toni Staheli/Chocolate Etc.

Molding Truffles

Line the chocolate mold with coating chocolate using a small spoon, squeeze bottle or paint brush. Refriderate the mold until coating is hard (about 3 mins). Fill the hollow cavity with ganache and cap off with coating chocolate. Tap the mold on the counter to smooth down the coating. Place the mold in the freezer about 3 mins (until coating is hard). Pop the truffle out on wax paper. Handling the completed truffle with cotton gloves helps prevent fingerprints.
Toni Staheli/Chocolate Etc.

Ganache (soft inside of truffle)

Ganache (soft inside of truffle)
For 1 lb of Yucatan, use 2/3 cup heavy whipping cream. For 1 lb marquis or white chocoalate, use ½ cup heavy whipping cream.

In a double boiler or in a saucepan over high heat, bring cream to a near boil while contunially whisking.
Remove the pan from the heat and add real chocolate (if using double boiler, keep over the water).
Let the chocolate stand in the cream for 1 min if using Yucatan. If using marquis, go to the next step.
For white chocolate, I only use a double boiler. Leave about 2 inches between water and top pot. I leave it on the stove on low as the white chocolater melts in the cream, gently stirring occasionally. This takes about 15 mins.
Mix the chocolate and the cream until smooth. Stir gently as aggressive mixing may cause the chocolate to separate. Marquis is harder to melt than Yucatan and may have to be returned to warm heat (Marquis that get too hot can separate).
Add desired flavoring to taste.
Pour into air tight container and regridgerate at least 12 hours or up to 2 months.
Recipe yields approx. 30 hand dipped truffles.
Toniann Staheli/Chocolate Etc.

Parmesan Garlic Breadsticks

¾ cup water
1 ½ t. yeast
1 T. sugar
1 t. salt
2 cups flour
Topping:
1/3 cup margarine or butter, softened or melted
2 T. parmesan cheese
½ t. garlic powder
minced garlic clove if desired
Dissolve the yeast in the water. Add the sugar, salt and flour. Knead about 5 mins. Place in greased bowl and let rise until double in size.
Divide dough into 16 equal pieces. Roll each piece into a 14 to 16 inch rope. Bring ends together. Twist 3 or 4 times. Place on baking sheet.
Or roll dough out over flour and cut with a pizza cutter to make breadstick shape.
Mix margarine, garlic and cheese. Brush breadsticks generously with cheese mixture. Cover and let rise in warm place 20-30 mins or until double in size. Bake @ 400* for 12-15 mins or until golden brown.
Toniann Staheli/Stacey Brown

Cinnamon Rolls (using kitchen aid)

¾ cup milk
½ cup sugar
1 ¼ t. salt
½ cup margarine
1 T. yeast
1/3 cup warm water
3 eggs, room temp
5 ½ - 6 ½ cups flour
3 T. butter, melted
½ cup sugar
2 t. cinnamon
Place milk, sugar, salt and margarine in small saucepan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm


Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture, eggs and 5 ½ cups flour. attach bowl and dough hook to Kitchen Aid Mixer. Turn to speed 2 and let mix about 5 mins.
If needed, add remaining flour, ¼ cup at a time, until dough clings to hook and cleans sides of bowl.
Place dough in greased bowl , turning to grease top. Cover with saran wrap. Let rise in warm place, free from draft, about 1 hour , or until double in bulk.
Roll dough approximately 10x24 retangle. Spread melted butter evenly over dough. Combine cinnamon and sugar and sprinkle mixture over butter. Staring on a long side, roll dough tightly; pinch seam together. Cut into 16 slices. Place rolls onto lightly greased baking sheet. Cover loosely with saran wrap. let rise in warm place, free from draft, 45-60 mins, or until double in bulk.
Bake @ 350* for about 15-20 mins or until rolls just begin to turn golden. While rolls are warm, not hot, spread with buttercream frosting.

Buttercream Frosting:
1/3 cup butter, softened
¼ cup milk
1 t. vanilla
¼ t. salt
4 cups powdered sugar
Combine all ingredients and beat until fluffy.
Toniann Staheli/Stacey Brown

Pasta Salad

1 (16 ounce) package spiral pasta
2 cups broccoli florets
1 cup chopped carrots
1 cup chopped tomato
½ cup chopped cucumber
1 (6.5 ounce) jar marinated artichoke hearts, drained and halved
3 string cheese cut up
1 (8 ounce) bottle Italian salad dressing

Cook pasta; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 or more hours.
Alisha Mears

Chocolate Chip Oatmeal Cookies

½ cup shortening
½ cup butter
¾ cup packed brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
1½ cup flour
1 teaspoon soda
½ teaspoon salt
¼ teaspoon cinnamon
2 cups oats
2 cups chocolate chips

Cream shortening, butter, and sugars. Add eggs and vanilla, mix.
Combine flour, baking soda, salt, and cinnamon. Then stir in creamed mixture
Add oatmeal and chocolate chips
Cook for 10 minutes at 350 degrees
Alisha Mears

Sweet and Sour Meatballs

2 lb. hamburger
2 eggs
1 tsp. salt
½ tsp. pepper
1 onion, sliced
1 green pepper, sliced
¾ c. sugar
2 T. soy sauce
½ c. catsup
¼ c. vinegar (I use apple cider vinegar)
1 c. water
1 beef bouillon cube
1 can chunk pineapple

Mix hamburger, eggs, salt, and pepper and form into balls. Brown, remove from pan.
Add onion and pepper to pan, brown. Add sugar, soy sauce, catsup and vinegar.
Drain pineapple and add just the juice.
Mix in 1 bouillon and 1 cup water.
Bring to a boil, and then add meat balls and pineapple.
Simmer 1-2 hours and let set in refrigerator at least 6 hours.
Serve with rice
Alisha Mears

Cake ideas

Filling ideas
Pudding of any flavor
Jam
Fresh fruit
icing
cream cheese frosting
when drawing a topper place in freezer for 5 mins to harden.
Cupcake add ins:
Before baking place on top:
chocolate chips
hersheys kiss
spoonful of jam
rolo
After baking fill with:
Stabilized whipped cream
frosting
pudding.Toniann Staheli/Amber Price

Moistest Cake

For a more moist boxed cake mix, add any or all of the following:
½ cup sour cream
¼ - ½ cup dry pudding mix
1 extra egg
Butter in place of oil
Milk in place of water
Cook low and slow – cook at 325* for a longer amount of time. Test with toothpick. Don’t overbake and let sit out too long.
Keep cake in pan for atleast 10 mins then another 10 mins outside of pan before frosting.
Best if made in advance, then once cake is cooled wrap in plastic wrap, and let sit for a few hours to overnight. This helps retain moisture. If you freeze cake let it thaw completely in the refridgerator before unwrapping.
When stacking cakes place 2 toothpicks vertical about an inch apart. Then cut cake. When replacing, just line up toothpicks.
For smooth frosting, use a spreader dipped in HOT water (without wiping it off)
Toniann Staheli/Amber Price

Hard Boiled Eggs:

The best way to make sure the shell comes off easily, is to time eggs for 20 mins once they have started boiling. Then immediately add to a bowl of ice water and time for 5 mins. You can peel them right away or keep in the fridge, but this method always works for me.

Chocolate tips

1 lb of real chocolate yields approx. 30 truffles.

Chocolate tips

1 lb of coating chocolate will coat 50-60 hand dipped truffles.

Reheating refrigerated bread

To warm biscuits , pancakes , or muffins that were refrigerated , place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Expanding Frosting

When you buy a container of cake frosting from the store , whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

Easy Deviled Eggs

Put cooked egg yolks in a zip lock bag. Seal , mash till they are all broken up. Add remainder of ingredients , reseal , keep mashing it up mixing thoroughly , cut the tip of the baggy , squeeze mixture into egg. Just throw bag away when done easy clean up.

Reheat Pizza

Heat up leftover pizza in a nonstick skillet on top of the stove , set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Measuring Cups

Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out

Fruit Fly says goodbye

To get rid of pesky fruit flies , take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid , mix well. You will find those flies drawn to the cup and gone forever!

Peanut Butter Balls

1 cup powdered sugar
½ cup peanut butter
3 T. butter or margarine, must be softened
mix all together, gets very sticky. Form balls and put on wax paper on a tray. Place in freezer for about ½ hr then dip in any flavor chocolate. Yields about 2 dozen.
Toniann Staheli/Jennifer Fackrell

Basic Candy Fondant

4 cups sugar
1 ½ cups milk or cream
2 T. light corn syrup
2 T. butter
pinch of salt
¼ t. cream of tarter
Combine all ingredients and only ½ the butter. Place over low heat and stir until it comes to a boil. Boil to soft ball stage, then add rest of butter, cover and remove from heat. Cool rapidly. When cool to the touch, beat with spoon till mixture thickens, adding flavorings and food colors if desired. Shape into balls in your are going to cover things like fruit or nuts, etc. and store in container with tight fitting lid.

For chocolate cherries, drain a jar of maraschino cherries, place on a tray and freeze.
Wrap fondant around frozen cherry, then refreeze. Remove from freezer and dip in chocolate. Absolutely delicious!
Toniann Staheli/Teri Jardine

Fettuccini Alfredo

½ - 1 pkg fettuccini egg noodles
1 -2 jars bertolli or ragu alfredo sauce
1-3 chicken breasts, cooked and cubed
Boil noodles until tender. Pour sauce in a bowl or saucepan- add chicken and heat through. Pour over noodles. Serve w/ garlic bread.
Toniann Staheli

Hobo Dinners

Each per serving; as much of each as you like to your taste:
cubed potatos
diced carrots
hamburger
sliced or diced onions
Place ingredients on a square piece of tin foil sprinkle w/ salt and pepper and onion soup mix. Roll foil and seal. Bake @ 375* for about 35-45 mins, until vegetables are tender. Remove from heat and let cool slightly. I like to top mine w/ ketchup.
Toniann Staheli

Tator-tot Casserole

Line whatever size baking dish you make for your family w/ tater-tots. Sprinkle w/ cheddar cheese.
Brown 1 lb hamburger and add following ingredients:
2 cans cream of mushroom
1 pint sour cream
1 cup milk
1 onion or onion salt to taste
salt and pepper to taste
Heat through and then pour over tater-tots. Sprinkle cheddar cheese over top. Bake @ 375* for about 25 mins or until bubbly.
*I usually heat my tater-tots in the microwave before pouring sauce over so they aren’t so frozen, otherwise you may have to cook a little longer.
Toniann Staheli/Jeanette Moss

Nine-Grain Pancakes

Separate 3 eggs.
Blend in blender:
1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks
Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
Beat the 3 egg whites and fold them into the above mixture. Pour onto hot, greased griddle and sprinkle with raw, shelled sunflower seeds.
* if you have a flour mill, grind 1 cup "white" or red wheat + 1/2 cup of Nine-Grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 6-Grain mix, which you can purchase at your local health food store.
Toniann Staheli/Yardley Inn and Spa

Peach Melba French Toast

Ingredients
3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
1/2 cup butter
1/2 cup honey
1/2 teaspoon almond extract
6 eggs
2 cups milk
french bread
nutmeg
Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour. Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.
Raspberry Sauce
One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
3 Tablespoons "Ultra-Gell"
2 cups fresh or frozen raspberries
Heat juice concentrate and "Ultra-Gell" together until thickened, stirring constantly. Add raspberries
Toniann Staheli/Yardley Inn and Spa

Total Chocolate Eclipse Cake (12 servings)

Ingredients:
1 ½ cups whole wheat flour
¾ cup unsweetened carob powder
1 Tbsp. baking powder
1 tsp. baking soda
2 Tbsp. flaxseeds
½ cup pitted dates, soaked in 1 cup hot water for 30 minutes
6 oz. extra-firm silken tofu
1 cup pure maple syrup or agave
1 Tbsp. peanut oil
3 tsp. vanilla extract

Frosting:
1 cup grain or malt-sweetened semi-sweet chocolate chips
½ cup raw cashews
6 oz. extra-firm silken tofu
¼ cup agave
1 tsp. vanilla extract

Preheat oven to 350 F. Grease & flour 2 9-inch round cake pans. In large bowl, mix flour, cocoa, baking powder and baking soda. In food processor or blender, grind flaxseeds to fine powder. Add ½ cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup (or agave), oil and vanilla, and process until smooth. Transfer mixture to large bowl. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.
Make frosting in top of double-boiler set over simmering (not boiling) water. Melt chocolate, stirring until smooth. Remove from water and set aside. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second later and spread top and sides with remaining frosting. Cut into wedges and serve.
Toniann Staheli/Yardley Inn and Spa

Nine-Grain Pumpkin Pecan Waffles

Separate 3 eggs
Blend in blender:
1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks
1/4 cup cooked pumpkin
Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.
* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.
Toniann Staheli/Yardley Inn and Spa

Gone with the Wind Lemon Jello

1 can chilled canned milk
½ cup sugar
1 cube margarine
2 – 3oz pkgs lemon jello
4 t. lemon juice
1 ½ cup boiling water
1 pkg (2 cups) crushed graham crackers
Combine jello, juice, and water. Chill slightly. Whip milk in bowl until thick (can substitute w/ whipping cream). Mix jello w/ whipped milk or cream and pour over ½ cracker and butter mixture. Sprinkle w/ the rest of the cracker crumbs.
Grandma Moss

Four Bean Salad

½ cup sugar
½ t. salt
2/3 cup oil
2/3 cup vinegar
16 oz can garbanzo beans
16 oz can green beans
16 oz can yellow wax beans
16 oz can red kidney beans
1 small onion cut in wedges
Drain all beans. Combine sugar, salt, oil, and vinegar. Stir until sugar is dissolved. Pour over beans and marinate for 2 hours. Serves 8
Grandma Moss

Lime Slush Punch

2 cups sugar
8 cups water
Combine and heat slightly to dissolve sugar.
1 – 12oz frozen limeade
5 juiced limes
Mix and stir in sugar water. Pour into shallow pan and freeze. Remove from freezer 1-2 hours before serving and break into slush. Pour into punch bowl and add 1 liter 7up. Makes 18 - ½ cup servings. (Always make double, there’s just never enough )
Grandma Moss

Spaetzele Dumplings

2 cups flour
2 t. salt
4 lightly beaten eggs
2 qts water
1/3 cup milk
1 T. butter
In large bowl stir together all ingredients. In large pan bring water to a boil. Place dough over large holed colander or spaetzel maker. Spray w/ pam. Dough is sticky. Use wooden spoon to press dough into boiling water. Cook 2 mins until tender. Drain. Put in bowl and toss w/ butter.
Grandma Moss

Hungarian Chicken Paprikish

1 large chopped onion
1 ½ cups hot water
¼ cup butter
2 T. cornstarch
4-5 lbs chicken pieces
2 T. cold water
1 t. salt
1 cup sour cream
½ t. pepper
1 T. paprika
In skillet sauté onion in butter until tender. Sprinkle chicken w/ paprika, salt and pepper. Place in ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake 1 ½ hours or until chicken juices run clear.
Remove the chicken to a serving platter, keep warm. In small saucepan, combine cornstarch and cold water until smooth. Whisk in all of pan juices; cook and stir for 2 mins or until thickened. Remove from heat and stir in sour cream. Spoon over meat and side dish (potatoes, rice, or spaetzele)
Grandma Moss

Spicy Cheeseburger Soup

1 ½ cup water
2 med potatoes, cubes
2 small carrots, diced
1 small onion, chopped
¼ cup green pepper, chopped
1 garlic clove, minced
1 T. beef bouillon
½ t. salt
1 lb hamburger, cooked and drained
2 ½ cups milk, divided
3 T. flour
8 oz Velveeta, cubed
¼ t. cayenne pepper
1 can whole kernel corn
In large saucepan, combine first 8 ingredients, bring to a boil. Reduce heat and cover. Simmer 15-20 mins. Stir in beef and 2 cups milk. Heat through. Combine flour and ½ cup milk. Gradually stir into soup. Bring to a boil; cook and stir for 2 mins or until thickened and bubbly. Reduce heat, stir in cheese until melted. Add cayenne. Top w/ bacon bits as served.
Grandma Moss

Double Layer Pumpkin Pie

3 oz softened cream cheese
1 T. cream or canned milk
1 T. sugar
1 ½ cups thawed cool whip
1 graham cracker crust
Mix cream cheese, cream, and sugar in large bowl until smooth. Gently stir in cool whip. Spread over crust. (May stir in ¼ cup toasted pecans in cream cheese mixture)
Top Layer:
1 cup half & half
1 – 16oz can of pumpkin
2 – 3oz vanilla instant pudding
1 t. cinnamon
½ t. ginger
¼ t. cloves
Mix all ingredients w/ wire whip until well mixed. Pour over cream cheese mixture. Chill 4 hours in fridge.
Grandma Moss

Hummingbird Cake

3 cups flour
1 ½ cups oil
2 cups sugar
1 – 8oz can crushed pineapple, undrained
1 t. salt
1 ½ t. vanilla
1 t. baking powder
1 t. cinnamon
1 cup chopped walnuts
3 eggs
2 cups very rip bananas
In large bowl, combine flour, sugar, salt, baking powder, soda, and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla. Beat until combined. Stir in walnuts. Pour into 3 greased and floured 9 in round cake pans. Bake @ 350* for 25-30 mins or until toothpick comes out clean. Cool 10 mins; then remove from pans to wire racks. Cool Completely.
Pineapple Frosting:
¼ cup Crisco
6 cups powdered sugar
2 T. softened butter
½ cup pineapple juice
1 t. grated lemon peel
2 t. cream
¼ t. salt
Beat Crisco, butter, lemon peel, and salt until fluffy. Add sugar alternately w/ pineapple juice. Beat in cream. Spread over cake and sides. Sprinkle w/ chopped walnuts.
Grandma Moss

Out of This World Rolls

2 pkgs yeast
¼ cup warm water
½ cup softened butter
½ cup sugar
3 well beaten eggs
1 cup warm water
2 t. salt
4 ½ cups flour.
Soften yeast in ¼ cup water. In large bowl combine butter, sugar, eggs, warm water and salt. Stir in softened yeast and 2 ½ cups of flour. Beat until smooth and well blended. Add remaining flour, mixing w/ hands to make a soft dough. Mix well. Cover and allow to rise in warm place until doubled in bulk (about 1 hour). Punch down and place in fridge overnight. 3 hours before baking, roll out by dividing dough in 2 portions. Roll portion on lightly floured surface to ½ in thick. Spread w/ softened butter. Roll jello roll style and cut in 1 in slices. Place slices cut side down in greased muffin tins. Cover and allow to rise 3 hours. Bake @ 400* for 12-15 mins until light brown. Make 24 rolls. You can prebake 8-10 mins ahead of time and then finish baking when ready to serve.
Grandma Moss

Mandarin Orange Salad

1 – 3oz orange jello
1 small can mandarin oranges, save juice
½ cup drained crushed pineapple, save juice
1 cup juice from oranges and pineapple
Boil juice and jello for 2 mins. Cool until like jelly. Whip until foamy. Add,
1 cup cool whip, combined w/ 1 ½ cups mini marshmallows, oranges, pineapple and set in 8x8 glass dish. Double for 9x13.
Grandma Moss

Pumpkin Bundt Cake

1 spice cake mix
1 cup pumpkin
1/2 cup oil
1 – 3oz instant vanilla pudding
3 eggs
1 t. cinnamon
½ cup water
Combine all ingredients. Beat on med for 5 mins. Pour into Bundt pan that has been sprayed w/ pam. Bake @ 350* for 40-45 mins. Cool in pan 10 mins. Turn out onto serving plate. Completely cover w/ plastic wrap and allow to cool completely before serving. Serve w/ cool whip.
Grandma Moss

Grandma Olive Moss’s Chess Pie

3 eggs
1 cup sugar
½ cup butter
½ cup cream
Pinch of salt
Blend and cook in double boiler for 25 mins. Cool to room temp then add,
1 t. vanilla
1 cup broken nuts
1 cup raisins
Grandma Moss

Bread Pudding

10 eggs, wire whipped
4 cups heavy cream
2 t. vanilla (Mexican if you have it)
1 cup butter, very soft
Wire whip above ingredients then add:
½ cup pine nuts
½ cup original or orange flavor Craisins
½ t. cinnamon
Cut up and cube 1 loaf wonder bread Texas toast. Gently pour egg mixture over bread. Spray 9x13 baking pan and add bread and egg mixture. Sprinkle w/ cinnamon.
Cover w/ foil and bake # 350* for 1 hour. Remove foil and bake another 10 mins for browning. Cool slightly.
Topping:
½ cup butter
½ cup heavy cream
1 cup sugar
1 – 2 t. rum flavoring to taste
1 t. Mexican vanilla
Combine and heat through. Serve/spoon over individual servings. Recipe can be cut in half. (Rachelle doubles the topping because her family loves extra.)
Grandma Moss/Rachelle Mcrae

Sarah’s Salad

1 lb fresh spinach
½ cup oil
1 slivered garlic clove
¼ cup vinegar
¼ cup lemon juice
½ t. salt
Dash of pepper
2 T. parmesan cheese
2 hard boiled eggs, sliced
6 slices of crisp bacon
Wash spinach and dry thoroughly. Tear into pieces in salad bowl. Chill. Combine oil, and garlic and refrigerate 1 hour. Discard garlic. Heat oil w/ vinegar, lemon juice, salt, pepper, and cheese. Toss spinach w/ dressing. Garnish w/ eggs and bacon.
Grandma Moss

7 Layer Salad

In 9x13 pan layer as follows:
1 head of lettuce
1 pkg frozen peas
½ cup chopped green pepper
1 cup chopped celery
4 hard boiled eggs
1 cup chopped onion
8 strips crumbled bacon
Frost w/ 2 cups mayo and 2 T. sugar. Set in fridge for 8-12 hours.
Grandma Moss

Potato Salad

8 cups potatoes, cooked and cubes
8 hard boiled eggs
1 shredded onion
Chopped sweet pickle
Salt to taste
Dressing:
1/3 cup sugar
1 T. cornstarch
1 t. dry mustard
1/3 cup vinegar
½ t. salt
2 eggs slightly beaten.
Cook until thick and bubbly. Cool in fridge. Fold in 1 cup mayo. Add potato mix. Cool in fridge.
Grandma Moss

Frozen Pineapple Salad

2 cup sour cream
2 T. lemon juice
¾ cup sugar
1/8 t. slat
9 oz crushed pineapple, well drained
¼ cup chopped nuts
¼ cup maraschino cherries
1 cup up banana
¾ cup grated cheese
Mix sour cream, lemon juice, sugar, and salt. Add pineapple, cherries, nuts, and bananas. Blend. Pour over muffin tin lined w/ paper cups. Freeze until firm. Remove from paper. Top w/ ½ cup whipped cream mixed w/ ½ cup mayo. Garnish w/ grated cheese and cherry.
Grandma Moss

Orange Jello

2 – 3oz pkgs orange jello
1 cup cream, whipped w/ a little sugar
2 cups boiling water
2 cup pineapple juice
1 cup grated carrots
1 cup grated cheese
Set jello and fold in cream in a 9x13 pan.
Grandma Moss

Grandma Olive Moss’s Cabbage Slaw

3 lbs shredded cabbage
¼ cup oil
1 cup finely chopped onion
¼ cup tarragon vinegar
¼ cup grated carrots
7/8 cup sugar
1 cup salad dressing
1 t. salt
Mix well and set in fridge to mix flavors.
Grandma Moss

Pumpkin Patch Bread

1 ½ cup sugar
1 cup canned pumpkin
½ cup oil
½ cup water
2 eggs
1 2/3 cups flour
1 t. soda
¾ t. salt
½ t. cloves
½ t. cinnamon
½ t. nutmeg
¼ t. baking powder
½ cup chopped pecans
Combine first 5 ingredients. Combine flour and spices. Gradually add to mixture. Mix well. Add Pecans. Pour in greased loaf pan. Bake @ 350* for 70-80 mins. Cool 10 mins before removing from pan.
Grandma Moss

Oh Henry Bars

1 cup white karo
1 cup sugar
Bring to a boil and dissolve sugar. Add 1 cup peanut butter. Stir until mixed together. Add 1 cup nuts and mix. Pour mixture over 3 cups rice crispies spread in 9x13. Melt 6oz chocolate chips w/ 6oz butterscotch chips and spread over mixture (melt on low stirring constantly). Cut bars while still slightly warm.
Grandma Moss

Coconut Cake

White or yellow cake mix w/ pudding. Bake according to directions in 9x13 pan. Cool 15 mins. Pierce w/ large fork every ½ inch.
Bring to a boil and simmer for 1 min,
1 cup milk
½ cup sugar
½ cup coconut
Pour over warm cake. Cool. Stir ½ cup coconut and 8oz cool whip together and top cake. Sprinkle 1 cup coconut over cool whip.
Grandma Moss

Cherry Cheese Delight

1 cup flour
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, softened
Combine flour, pecans, and brown sugar. Stir in butter until crumbly. Lightly pat in 9x13 pan. Bake @ 350* 18-20 mins, until golden brown.
Filling:
2 – 8oz cream cheese
1 cup powdered sugar
1 t. vanilla
12 oz cool whip
Mix very well
Pour over crust and top w/ 2 – 21oz cherry pie filling.
Aunt Donna Robinson

Yellow Applesauce Cake

1 yellow cake mix
3 eggs
1 2/3 cups applesauce
¼ cup sugar
2 T. cinnamon
Mix together for 2 ½ - 3 mins, applesauce, cake mix, and 3 eggs. In small bowl mix ¼ cup sugar and 2 T. cinnamon. Grease Bundt pan and coat w/ 1 T. of the sugar mixture. Add all but 2 cup cake batter, then sprinkle w/ rest of sugar mix. Add rest of cake batter. Bake @ 350* for 45 mins. Cool for 15 mins. Turn onto platter, serve w/ cool whip.
Grandma Moss

Texas Sheet Cake

2 cubes butter
2 T. cocoa
1 cup water
Bring to boil, then add,
2 cups flour
2 cup sugar
2 eggs
1 t. vanilla
½ cup buttermilk
1 t. soda
1 t. baking powder
Mix well. Bake @ 400* for 15 mins.
Frosting:
Bring to a boil 1 cube butter
4 T. cocoa
1/3 cup buttermilk
Add 3 ¾ cups powdered sugar and 1 t. vanilla. Pour over warm cake. Use 11x16x1 pan.
Grandma Moss

Better than Sex Cake

First Layer:
1 cup flour
½ cup chopped pecans
1 cube butter
Melt butter, add flour and nuts. Mix well. Press into 9x13 pan and bake @ 350* until light brown (about 12-15 mins). Let cool.
Second Layer:
8 oz softened cream cheese
½ cup powdered sugar
½ large cool whip
Mix until well blended. Pour over cooled crust.
Third Layer:
1 large chocolate pudding, cooked and cooled.
Pour over cream cheese.
Fourth Layer:
Top pudding w/ remaining cool whip and sprinkle chopped nuts and chocolate shavings.
Grandma Moss

Grandma Renner’s Pineapple Sherbet

1 qt buttermilk
1 t. vanilla
1 ½ cups sugar
1 small can crushed pineapple
Mix together and freeze in pans.
Grandma Helen Renner

Easy Elegant Strawberry Pie

1 graham cracker crust
10oz frozen strawberries
8 oz cream cheese
¾ cup powdered sugar
Soften cream cheese, add powdered sugar and mix well. Fold in cool whip and then carefully stir in thawed strawberries. Pour in 1-2 crusts. Set in freezer 2 hours or overnight. Serve frozen or cold.
Grandma Moss

Pumpkin Sheet Cake

1 ½ cups sugar
15 oz pumpkin
1 cup oil
4 eggs
2 cups flour
2 t. baking powder
2 t. cinnamon
1 t. soda
¼ t. salt
¼ t. ground cloves
In large bowl beat sugar, pumpkin, oil and eggs. Combine flour, baking powder, cinnamon, soda, salt, and cloves. Gradually add to pumpkin mix and mix well. Pour in greased 15x10x1 pan. Bake @ 350* for 20-25 mins, until toothpick comes out clean. Cool.
Frost w/ cream cheese frosting
8 oz cream cheese
½ cup butter
2 t. vanilla
4 ½ cups powdered sugar
Can garnish w/ candy pumpkins. Cover and refrigerate until ready to serve. Make 24 servings.
Grandma Moss

Poppy Seed Cake

Duncan Hines butter cake w/out pudding
½ cup oil
1 cup water
4 room temp eggs
1 – 3oz instant vanilla pudding
Mix all ingredients a full 10 mins.
Add
2 ½ T. poppy seeds
Grease bunt pan. Dust w/ part of following mixture.
2 T. sugar
2 T. cinnamon.
Put in ½ batter then sprinkle w/ remaining batter. Bake @ 350* for 25 mins. Then at 375* for 20 mins.
Grandma Moss

Hot Fudge Sunday Sauce

2 cups sugar
2 t. vanilla
4 T. cocoa
4 T. butter
1 canned milk
Mix sugar, and cocoa until well blended. Add milk and butter. Cook over med heat until boiling. Boil 2 mins. Remove from heat and add vanilla.
Grandma Moss

Marshmallow Butter

1 cube butter
7 oz marshmallow cream
Blend together and serve. Wonderful on scones.
Grandma Moss

Cinnamon Walnuts

1 lb walnuts
1 cup sugar
5 T. water
½ t. cinnamon
Few grains of salt
Cook sugar and water together until it nearly threads (about 2 mins). Add cinnamon and nuts. Stir until cloudy. Pour onto greased cookie sheet. Separate nuts.
Grandma Moss

Cream Delight

Crust:
Cut together 1 ½ cup flour
1 cube melted butter
¼ cup powdered sugar
Add ½ cup chopped pecans
Press into 9x13 pan. Bake @ 350* till golden brown.
Beat together
1 cup powdered sugar
1 – 8oz cream cheese
Add 9 oz cool whip. Spread over cooled crust.
2 – 3oz instant pudding (lemon, chocolate, pistachio, etc.)
Mix w/ 3 cups milk. Beat 2 mins w/ wire whip and spread on cream cheese. Let set. Top w/ cool whip and chopped pecans.
Grandma Moss

Strawberry – Banana Ice Cream

4 well beaten eggs
2 T. corn strartch
2 ½ cups sugar
1 – 6oz strawberry jello
Heat milk w/ sugar, jello, and corn starch. Add 1 cup slowly of beaten eggs. Keep stirring until very hot. Cool.
Mix in
1 qt cream
1 qt half & half
1 T. vanilla
Add
2 mashed bananas
3 cups mashed strawberries
Freeze in large freezer
Grandma Moss

Whipped Cream Frosting

5 T. flour
1 cup sugar
1 cup milk
1 cup butter
2 t. vanilla
Add milk to flour gradually and cook over low heat until thick as cream. Cool. Then add sugar, butter, and vanilla. Beat until fluffy. Very good on chocolate cake.
Grandma Moss

Pumpkin Dessert

1 yellow cake mix
1/3 cup butter
1 egg
½ cup firmly packed brown sugar
3 eggs
2/3 cup canned milk
1 T. pumpkin pie spice
½ cup chopped walnuts
¼ cup butter
Preheat over to 350*, lightly grease 9x13 pan. Remove 1 cup cake mix and set aside. In small bowl lightly beat 1 egg. Pour in pan. In large bowl light beat 3 eggs. Stir in pumpkin, sugar, brown sugar, milk, and spice.
Combine reserve cake mix w/ ½ cup sugar, butter, and nuts w/ pastry blender until course crumbs. Sprinkle over pumpkin mixture and bake 50 mins until golden brown. Serve warm or cool w/ whipping cream or cool whip.
Grandma Moss

Rocky Road Fudge

2 ½ - 8oz milk chocolate bars (some w/ almonds) broken into pieces
4 cups sugar
12 oz milk chocolate chips
2 squares of butter cut in pieces
1 can milk
2 T. vanilla
2 cups walnut halves
2 ½ cups mini marshmallows
1 ½ cups mini marshmallows frozen
In large bowl place chocolate bars, chocolate chips, and butter. Set aside.
In large heavy saucepan, combine sugar, canned milk and marshmallows. Bring to boil on med heat; stir a bit but steady boil for 1 min. Remove from heat and pour over chocolate chips, etc. Stir until well blended and some shine is gone. Stir in frozen marshmallows, vanilla, and nuts. Pour in pan 1 size larger than 9x13. Refrigerate 1 ½ hours. Keep in fridge until ready to serve. Cut in pieces before completely set. Makes 5 lbs. Can be frozen if wrapped in foil and stored in airtight container.
Aunt Donna Robinson

Chocolate Marshmallow Brownies

1 cup butter
½ cup cocoa
2 cups sugar
4 eggs – 1 at a time
1 ½ cups flour
2 t. vanilla
1 ½ cups nuts
½ t. salt
Cream butter, cocoa and sugar. Add remaining ingredients. Put in 11x17x3/4 pan. Bake @ 350* for 25 mins. Remove from over and sprinkle w/ pkg mini marshmallows. Spread all over. Return to over for exactly 3 mins. Remove from oven and cool.
Frost w/
½ cup butter
1 2/3 cup powdered sugar
1/3 cup cocoa
1/3 cup canned milk
Grandma Moss

Cranberry Salad

6oz cherry jello
½ cup chopped walnuts
1 can whole cranberries
1 cup finely chopped celery
1 can crushed pineapple, save juice
Combine using juice for part of liquid for jello.
Grandma Moss

My Best Potato Soup

¾ cup melted butter
¾ cup flour
1 pint half & half
1 pint milk
Boil 4 potatoes, diced. Sauté ¾ cup celery & ½ cup onion in butter. Stir in flour add liquid gradually, add potatoes. Add some ham or bacon bits. Top w/ cheese.
Grandma Moss

Blueberry Salad

1 – 6oz blackberry or dark jello
1 – 8 ¼ oz crushed pineapple
1 – 8 oz cream cheese
½ cup chopped pecans
1 – 15 oz blueberries
½ t. vanilla
1 cup sour cream
2 cups boiling water
½ cup sugar
Dissolve jello in boiling water. Drain blueberries and pineapple and save juice. Add juice and water to make 1 cup. Add to jello. Stir in fruit. Pour in 8x8 pan. When set, prepare topping using cream cheese, sugar, sour cream, and vanilla. Blend well. Spread over jello. Sprinkle w/ pecans.
Grandma Moss

Buttermilk syrup

In large saucepan – boil 1 min
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Then add ½ t. vanilla and ½ t. soda.
Grandma Moss

Nauvoo French Toast

Make syrup and spread in 9x13 pan.
½ cup butter
1 cup brown sugar
2 T. corn syrup
Place sliced apples, peaches, or any fruit on top of syrup. Cover w/ bread that ¾ in. Pour egg mixture over bread.
Egg mixture:
5 eggs
1 ½ cups milk
1 t. vanilla
Refrigerate overnight. Bake @ 350* for 30-40 mins. Serve w/ powdered sugar
Grandma Moss

Buttermilk Syrup
In large saucepan – boil 1 min
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Then add ½ t. vanilla and ½ t. soda.

French Toast Casserole

1 loaf French bread cut into 1 in cubes
4 t. sugar
8 eggs
1 t. vanilla
3 cups milk
¾ t. salt
Topping:
2 T. melted butter
3 T. sugar
2 t. cinnamon
Place bread in a 9x13 pan. Mix beaten eggs, milk, sugar, vanilla, salt. Pour over bread. Cover and refrigerate 8 hrs or overnight. Remove 30 mins before baking dot w/ butter. Combine sugar and cinnamon and sprinkle over top. Cover and bake @ 350* for 45-50 mins. Let stand 5 mins. Serve w/ syrup. Recipe can be halved.
Grandma Moss

German Pancakes

Heat over to 400*. Melt butter in oven in 9x13 pan. Beat together
8 eggs
1 cup milk
1 cup flour
Dash of salt
Pour into hot pan. Sprinkle w/ bacon bits. Bake 20 mins. Serve w/ syrup or jam.
Grandma Moss

Triple Divan

2 – 10 oz frozen broccoli spears
¾ lb sliced ham
¾ lb sliced chicken or turkey
½ lb cooked shrimp
1 can cream of chicken soup
¾ cup mayo
2 t. curry powder
1 cup cream
1 cup evaporated milk
3 T. lemon juice
2 T. butter
2 cups soft buttered bread crumbs
½ lb (2 cups) finely shredded sharp cheese
Cook broccoli according to directions. Do not overcook. Drain and arrange broccoli in 9x13 pan. Arrange ham slices, turkey slices, then shrimp over broccoli. Combine soup, mayo, curry, cream, evaporated milk, and lemon juice. Heat and stir until mixture is smooth and warm. Pour sauce over meat. Melt butter. Add bread crumbs. Stir til slightly brown. Add cheese to bread. Combine well. Spread over sauce. Bake @ 350* for ½ hr till hot and bubbly and crumbs are crispy and golden brown. 8 servings.Grandma Moss

Chicken Alabam

8 pieces chicken
1/3 cup flour
½ t. paprika
½ t. salt
Dash of pepper
Dash of thyme
5 T. butter
¼ cup onion, chopped
1 cup chicken broth
½ cup lite cream
¼ t. lemon juice
2 T. pimento
Dredge chicken in mixture of flour, paprika, salt, pepper, and thyme. Brush meat w/ 3 T. butter and brown in oven, or shake off excess flour and sauté in 3 T. oil. Sauté onion lightly in 2 T. butter for 5 mins. Stir in excess flour from dredging meat. Add broth. Cook and stir until thickened. Add cream & cook till smooth. Add lemon juice, then pimento; Blend well. Pour sauce over meat in 9x13 pan. Cover & bake @ 325* for 1 ½ hours till tender. Serve over cooked rice.
Grandma Moss

Porcupine Meatballs

1 lb lean hamburger
1/3 cup uncooked rice
¼ cup chopped onion
¼ cup water
1 t. salt
1 can tomato soup
Dash of pepper
½ t. chili powder
½ cup water
Combine beef, rice, onion, ¼ cup water, salt and pepper. Shape in 15 – 1 inch balls. Blend soup and chili powder; stir in ½ cup water; bring to a boil and add meatballs. Cover and simmer gently 1 hr stirring occasionally. Makes 6 serving.Grandma Moss

Casserole in Pumpkin Shell

1 med 8-10 in pumpkin or squash. Cut out lid and clean out inside. Put lid back on. Put on cookie sheet. Bake @ 350* for 45 mins. Pumpkin should remain firm.
2 lbs hamburger
4 potatoes, cubed and grated
3 grated carrots
1 chopped med onion
2 t. salt
½ t. oregano
1 t. vinegar
½ t. pepper
¼ t. garlic powder
1 can tomato soup
3 beaten eggs
Brown meat- add vegetable. Cook until tender. Mix spices, tomato soup and eggs. Blend well. Mix all together. Pack into pumpkin, replace lid. Bake @ 350* for 1 ½ hours. Last 20 mins remove lid. Stir well and continue baking 20 mins w/ out lid.Grandma Moss

Mushroom Sauce

2 cubes butter
1 finely chopped onion
Cook onion in butter till clear in color. Add
1 pint sour cream
2 cans cream of mushroom soup
Serve hot over potatoes
Grandma Moss

Hamburger Pie

1 lb hamburger
1 med onion
1 can cream of mushroom
1 – 4 oz crescent rolls
4 potatoes, mashed
Brown meat and onion. In pie tin; layer crescent rolls stretched to cover bottom of tin – hamburger next, mushroom soup spread over hamburger. Beans – top w/ mashed potatoes. Sprinkle cheese. Bake @ 375* for 20 mins.
Grandma Moss

Lemon Pudding Fruit Salad

1 – 3 oz regular lemon pie filling
3-4 bananas
1 large can fruit cocktail
½ pint cream, whipped
1 ½ cups marshmallows
1 can pineapple tidbits
Prepare lemon pudding – adding ¼ cup more water. Let cool. Mix w/ cream. Drain fruit well. Mix w/ pudding & cream. Set in fridge – add bananas just before serving.
Grandma Moss