Fall Favorites!!

Thanks to everyone again who participated in this group of recipes!! Lots of yummy looking recipes...here the are :)


CARAMEL SAUCE Gayle Lambert

4T. butter
1 ½ c. brown sugar
2/3 c. light corn syrup
¾ c. evaporated milk


Melt butter, brown sugar, and corn syrup. Bring to boil stirring constantly. Reduce heat and cook still stirring constantly until it is in softball stage. Remove from heat and add evaporated milk. Cool and place in jar. Serve as ice cream topping and stores well in fridge.

GINGER SNAPS- Melissa Wilson
3/4 cup butter or margarine
2 eggs
2 cups sugar
1/2 cup light molasses
4 cups flour
4 tsp. baking soda
1 tsp. salt
1 Tbsp. ginger
2 tsp. cinnamon
Cream the butter, eggs, sugar and molasses. Combine the dry ingredients in a separate bowl and then mix into the butter/eggs/sugars. Form dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll the dough into small balls - about the size of a small walnut - and roll in granulated sugar. Place on a greased cookie sheet and bake for 6-8 minutes. Delish!

PUMPKIN COOKIES Emily Sharp

1 cup Sugar
1 cup Canned Pumpkin
1/2 cup Butter (or Margarine)
1 Tbsp. Lemon juice
2 1/4 cup Flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon
1/2 cup butterscotch chips

Bake at 325 for 15-20 minutes

BAKED POTATO SOUP Heidi Schaber

6 large potatoes peeled and cut into cubes

1 large onion chopped

3 cans chicken broth

minced garlic

1/4 c. butter

2 1/2 tsp salt

1 1/4 tsp freshly ground pepper

1 c. whipping cream or half and half

1 cup cheddar cheese

3 tbsp chopped chives.

Put ingredients in slow cooker and cook for 4 hours on high or all day on low.Serve with chives, chopped, bacon crumbles, cheese. Sprinkle with sour cream.

PUMPKIN CHOCOLATE CHIP COOKIES Emily Geddes

1 c. shortening

2 eggs1

large can pumpkin

2 t. vanilla

3 c. sugar

5 c. flour

2 t. baking soda

2 t. baking powde

r2 t. nutmeg

2 t. cinnamon

1 t. salt

1 pkg (10-12 oz.) chocolate chips

Cream together shortening, eggs, pumpkin and vanilla. Add sugar and mix well. Combine dry ingredients and add to pumpkin mixture. Mix well. Stir in chocolate chips. Drop onto ungreased cookie sheet. Bake at 375 for 12-14 minutes. Makes a lot of cookies!!

MAMA GORE'S CHEESE BALL Amy Forrest

2 pkg. cream cheese (8oz)
2 1/2 cups cheddar cheese, grated
1 tbsp Worcestershire sause
1 pkg crumbled blue cheese (4oz)
1 tbsp lemon juice
1 tspgarlic salt or to taste
crushed pecans or walnuts (optional)
Wheat thins
beat all ingrediants together (minus wheat thins and nuts). Divide mixture in half and shape into balls. If desired, roll balls in crushed nuts to coat. serve with wheats thins. This can be frozen for up to 3 months.

CUCUMBER DIP Camie Oakey

1 - 12oz pkg of cream cheese
2 Tbsp mayonnaise
2 or 3 green onions chopped finely (only the white part)
1 cucumber peeled and chopped
1 tsp salt
1 tsp accent
1/8 tsp garlic salt
pepper to taste

Mix all the ingredients together (it will be really thick at first) and chill overnight. The juice from the cucumbers will help thin it out. If you think it is still too thick, add a little bit of milk to help thin it out.

I usually double this recipe to make enough for a larger group. This dip is great with potato chips or vegetables.

GINGER PUMPKIN BREAD Jin Hee Lambert

2/3 cup water
3 cups sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. grease two 9x5 inch loaf pans..

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend. Divide batter between prepared pans.
Bake about an hour

CARAMEL APPLE PIZZA Jan Allen

Pizza crust (unbaked)
½ can sweetened condensed milk
½ brick cream cheese
1 T cinnamon
1 t nutmeg
1-2 chopped apples
Caramel sauceSoften cream cheese and mix with sweetened condensed milk and spices. Spread over crust. Spread chopped apples on top. Bake at 400 for 15-20 minutes (or according to crust directions) Drizzle with caramel sauce before serving.

CHILLY CHOCOLATE DESSERT Carly Dunn

2 cups finely crushed graham crackers
1/4 cup butter softened
1/4 cup sugar
1 quart vanilla ice cream
1 pkg chocolate pudding mix
1 pkg vanilla pudding mix
2 cups milk1
8 oz cool whip 1
1/2 chopped candy bars

1. Preheat oven 350 press graham cracker crumbs, butter sugar mixture into bottom of 13x9 pan. Bake 10 min. Cool completely on wire rack.
2. Let ice cream stand at room temp. to soften. Beat pudding mixes and milk 2 min. or until well blended. Stir in ice cream and pour over cooled crust. Refrigerate/Freeze for 5 min, or until set. Spread with whipped topping, sprinkle chopped candy. Cover and Freeze
3. Before serving, let stand about 30 min. or until soft enough to cut into squares.
Serves 15

APPLE CRISP Carly Dunn

4 cups sliced apples
2/3 -3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup soft butter

Heat oven to 375. Grease 8" square pan. Blend all ingredients except apples. Line Pan with apples then spread mixture over the top. Bake for 30-45 minutes.

LUNA SALAD Carly Dunn

Romaine Lettuce
Craisins
a little white onion
Feta
Carmelized Cashews or whatever nut you prefer.

To carmelize:
1 pound nuts
2/3 cup sugar
1 T. vanilla
1/3 cup water
Add all ingredients to a sauce pan and simmer for 45 min., stir every 15 min. cool and freeze left overs

Dressing
1 cup veg. oil
1/2 cup white vinegar
1. T Dijon mustard
3 tsp garlic
1 T. lemon juice


CREAMY TOMATO BASIL SOUP Noelle Allen

4 C. tomotoes ( I used whole peeled canned tomatos)
4 c. tomato juice
13 basil leaves
1 c. whipping cream
3/4 stick butter (I usually use less)
Parmesean cheese to taste (grated)
Salt and pepper to taste

In a large pot combine tomatos and tomato juice and simmer for 30 minutes. Cut up basil leaves and add to the pot. Then take mixture and blend to desired consistency (either in a blender or use a hand blender in the pot). Add cream, butter, and parmesean cheese. Blend after adding the cheese if you want the cheese blended up more. Add salt and pepper to taste( i usually add quite a bit of salt)

Favorite Dinner Recipes!!

We have officially started the recipe blog!!! As you know, the first theme was Favorite Dinner Recipes. Thank you everyone for emailing me your recipes...ENJOY!


SUMMER ITALIAN TORTELLINI SOUP Melissa Wilson

1 lb Turkey Kielbasa links, sliced (or Italian ground sausage)
1-8 oz can tomato sauce
1 cup chopped onion
2 small zucchini, sliced
2 cloves crushed garlic
8 oz cheese tortellini (fresh)
5-7 cups water w/ chicken bouillon
4 medium carrots, sliced
2-14 ½ oz cans Italian Stewed tomatoes
1 large green pepper, chopped§
Italian Seasoning to taste (2+ Tbs)
Parmesan Cheese to taste

Brown sausage, onions, and garlic in a LARGE pot. Add water, broth tomatoes, carrots, Italian Seasonings and tomato sauce. Bring to boil, reduce heat and simmer uncovered for 30 minutes. Stir in zucchini, green pepper and tortellini and a little Parmesan cheese and more Italian seasoning, if necessary. Simmer covered for 35 minutes or until tortellini is tender. Sprinkle with Parmesan cheese.



SWEET AND CHUNCKY CHICKEN Carly Dunn

3-4 boneless skinless Chicken breast cut into bite size pieces sprinkle lightly with garlic salt (can refrigerate if you have time)
Dip each piece of chicken in a bowl with 2 eggs slightly beatenthen into a bowl with corn starch (or flour), (or a little of each it is up to you)brown chicken in a frying pan with 1 tbsp crisco (you might have to keep adding crisco as needed)

SAUCE
3/4 cup sugar
1/2 cup vinegar( I add a little less)
3 1/2 Tbsp Ketchup
1 Tbsp Soy Sauce(I usually double the sauce recipe)

Bake 325-1hr. uncovered



CHICKEN ADOBO Emily Geddes

2 lbs. chicken legs and thighs, skinned
1 c. soy sauce
1 c. vinegar
2 c. water
1 large onion, sliced
6-10 (to taste) cloves garlic, crushed
2 T brown sugar
2 t whole peppercorns

Place all ingredients in a large pot over medium high heat until boiling. Turn heat down to simmer for an hour. Serve with rice and a green veggie.



TACO LASAGNE Heidi Schaber

1lb ground beef
1/2 c chopped green pepper
1/2 c chopped onion
2/3 c water
1 package taco seasoning
1 can black beans drained and rinsed
1 can mexican diced tomatoes
6 flour tortillas
1 can refried beans
3 cups shredded cheddar cheese

Cook beef with peppers and onion. Drain, add water and taco seasoning. Bring to boil and simmer 2 minutes. Stir in black beans and tomatoes. Simmer 10 min. Place two tortillas in a greased
9 x 13 dish. Spread with half of refried beans then half of meat mixture, then cheese. Then repeat layers and top with remaining tortllas and cheese. Cover and bake at 350 for 25-30 min. Enjoy.



LEMON CHICKEN Kimberly Rippy

4 skinless, boneless chicken breast halves (1 1/4 pounds)
3 Tbsp flour
2 Tbsp butter
2 Tbsp olive oil
1 3/4 cups chicken broth
1/4 cup fresh lemon juice
salt and pepper to taste
cooked rice

1. Pound chicken breast with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.
2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning over once, until juices run clear. Remove chicken to plate.
3. Stir reserved flour into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Return chicken to pan to heat through. Season to taste with salt and pepper. Serve chicken with lemon sauce over rice. Makes 4 servings.


YUMMY CHICKEN TACOS Camie Oakey

3-5 chicken breasts-- cut into bite size pieces
salt and pepper
chili powder
1/2 cup sour cream
1/2 cup frozen or canned corn
1 small can of diced green chilis
1/4 cup salsa (the chunkier the better)
Flour or corn tortillas
Toppings for tacos (lettuce, tomatoes, chesse, ranch dressing)

Cube chicken and season it with salt and pepper and chili powder (if you like it a little spicy) and brown it for about 10-15 minutes in a frying pan. When the chicken is almost done, add about 1/2 of the sour cream, the corn, the diced green chilis, and the salsa. Let the mixture simmer until it is heated through. If you want to add more sour cream you can add the other half but it just depends on how much you like sour cream and how creamy you want your mixture. All the of measurements can be changed based on personal taste preference. Turn the heat to low as you prepare the tortillas.

Warm your tortillas either in the microwave or in a frying pan with a little oil. These are really good if you cook your corn tortillas in some oil until they are crisp and make tostadas! Put the chicken mixture in a tortilla and top with your favorite taco garnishings.



BAKED CHICKEN Debbie Allen

Place 6-8 chicken breasts in 9x13 pan. Can be fresh or frozen breasts.Put a slice of swiss or provolone cheese on top of each breastIn a bowl, mix 3 cans of cream of chicken soup with 1 cup of sour cream and1 tablespoon of lemon juice.Pour mixture on top of chicken breasts,Crunch Ritz crackers on top ( can use potatoe chips or dry crunchedbread crumbs)

Bake at 275 degrees for 2 1/2 hours uncovered
Serve over rice or potatoes, use sauce for gravy.



CHICKEN FLORENTINE Amy Forrest

3 Tbsp. Zesty Italian Dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves (1 lb.)
8 slices OSCAR MAYER Shaved Smoked Ham
1 cup KRAFT Shredded Swiss Cheese

HEAT 1 Tbsp. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
ADD remaining 2 Tbsp. dressing and the chicken to a different skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through (170°F).
TOP evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto four plates; top each with a chicken breast.




CHICKEN ROLLS Jan Allen


1 pkg. crescent rolls (makes 8)
8 oz. lite cream cheese
2 c. cooked chicken - cubed or 2 chicken breasts or 2 cans.
1/4 c. melted butter or margarine
1/2 c. melted butter or margarine
1 tbs. minced onion
few sprinkles of salt (optional)
1/8 tsp. pepper
1 c. seasoned bread crumbs

Mix cream cheese, butter (1/4 c.), onion, salt & pepper, until well blended. Add chicken to cream cheese mixture. Put 1 lg spoonful of mixture on larger part of crescent roll, then roll up and seal all edges. (like a ball). Dip each roll in (1/2 c. ) melted butter then roll in seasoned bread crumbs. Place on ungreased cookie sheet and bake at 350 F. for 30 minutes. Serve with chicken gravy or gravy made from cream of chicken soup (1 can cream of chicken soup mixed with 1/2 can of milk mix and warm)

WHITE CHILI Gayle Lambert

1/4 cup butter or margarine
1 finely chopped clove of garlic or 1/2 tsp garlic powder
3 cups chicken broth
1 tablespoon dried basil leaves
1/4 teaspoon ground cloves
1 large onion chopped
4 cups of 1/2 inch cubed cooked chicken
2 tablespoons fresh cilantro, chopped fine
2 teaspoons ground chili powder
2 cans undrained Great Northern Beans
1 pint sour cream (optional)
2 cups grated cheese (optional)
1 bag fritos or tortilla chips (optional )

Melt butter over medium heat, and then add onion and garlic; cook until translucent. Add remaining ingredients, heat to boil, then reduce heat and let simmer for 1 hour, stirring occasionally. Sometimes I mash some of the beans to make a thicker chili. Serve chili topped with crumbled chips, sour cream and cheese. Sometimes I top with an avocado, too. This is a great winter substitute for those of us who are allergic to tomatoes!!!


YUMMY ZUPA TOSCANA Jin Hee Lambert
Serves 6

1 (16 ounce) package italian sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream

Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3 Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4 Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5 Add crumbled bacon, sausage, kale, and cream.
Simmer 4 minutes and serve.


CHICKEN STIR-FRY DIJON Noelle Allen


1 c. chicken broth
1 T. soy sauce
2 t. cornstarch
4 c. cut-up assorted vegetables ( carrots, pepper, onion, broccoli. sugar-snap peas, anything
you want really)
1 clove garlic, crushed
1 T vegetable iol
1 pound boneless, skinless chicken breasts cut into strips
1/2 c. dijon mustard
Hot cooked rice

In a small bowl, conbine broth, soy sauce, and cornstarch; set aside.

In large skillet, over medium-high heat, saute vegetables and garlic in oil until tender-crisp. Remove from pan; keep warm. In same skillet, saute chicken strips until no longer pink, about 3 to 5 minutes. Return vegetables to pan. Stir in broth mixture; heat to boil. Reduce heat; simmer 5 minutes or until mixture thickens slightly. Stir in mustard; heat through. Serve over rice.


LEMONADE CHICKEN Emily Sharp


4 to 6 pieces chicken
1 6 ounce can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar and ketchup and mix well. Pour over chicken. Cover. Cook on high 3 to 4 hours or low 6 to 8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.