Carol's Chocolate Chip Cookies (With Peanut Butter)

Cream:

1 Cup White Sugar (can replace with 1 Cup Splenda)

2 Cups Dark Brown Sugar

1 ¾ Cups Crisco Butter Shortening (I use 1 ¾ sticks)

¼ Cup Peanut Butter (Instead of 2 cups of Shortening)

Mix In:

4 Eggs

2 tsp Baking Soda

2 tsp Salt (I use 1 ½ or so)

2 tsp. Vanilla

Mix In:

4 ½ Cups Flour

Stir In:

1 ¼ large packages of Chocolate Chips (I use milk Chocolate)

Drop plum size ball of dough on greased baking sheet and Bake at 350 for

10-12 minutes until lightly browned but not crisp.

Carol's Carrot Cake

Carol's Carrot Cake

2 Cups Sugar

1 1/2 Cup Vegetable Oil

4 Eggs

2 1/4 Cups Flour

2 tsp. Salt

2 tsp. Baking Soda

2 tsp. Cinnamon

3 Cups grated Carrots

1 1/2 Cups chopped Nuts

1/2 Cup Raisins

1 tsp. Vanilla

Mix together the sugar, oil, eggs, vanilla, salt, soda and cinnamon thoroughly. Add flour and beat in until all absorbed into batter. Stir in the carrots, nuts and raisins. Bake in a 13x9x2 cake pan or two 8 or 9 inch cake pans for one hour at 300 degrees.

Cool cake until only slightly warm and then frost with:

Carol's Cream Cheese Frosting

1 8 ox. pkg. Cream Cheese (softened)

1/2 cup softened Butter (1 cube)

2 tsp. Vanilla

1 package (4 Cups) Powdered Sugar

Whip cream cheese, butter and vanilla together until smooth and then gradually stir in the powdered sugar. I like to frost when slightly warm as the frosting melts just a bit into the cake and makes it even more moist.

Baked Ziti - RS Compassionate Service

1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella, shredded
2 T grated Parmesan cheese

Bring large pot of lightly salted water to boil. Add pasta and cook about 8 minutes.

In large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.

Preheat oven to 350°. Butter 9x13" baking dish. Layer as follows: 1/2 ziti, 1/2 Provolone, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with Parmesan.

Bake 30 minutes in preheated oven or until cheeses are melted.

Bread/Rolls/Sticky Buns/Cinnamon Rolls

Now you'll all know what a big faker I am - it's all the same recipe!

Combine and let sit 10 minutes (stir together sugar and yeast before adding water):
½ c sugar
2 T yeast
2 c warm water

Mix in:
5 c flour
½ c oil
2 t salt

Gradually add approx. 1 c more flour until dough is smooth and barely sticky (It's a forgiving recipe – don't stress too much over the flour). Cover and let rise until double. Punch down & knead. Knead in more flour if it's too sticky.

For Cinnamon Bread:
Roll into 2 large rectangles, spread with butter, and sprinkle liberally with brown sugar and cinnamon (and raisins if you like them). Roll up, pinching the edges and ends shut, and place the rolls in 2 greased bread pans. Cover and let rise until double. Brush with melted butter and bake 20 minutes at 350. Cover loosely with foil and bake another 10-15 minutes. Remove from oven. Brush again with butter and remove from pans after 10 minutes to cooling racks.

For Rolls:
Roll dough into 35 balls around the size of ping-pong balls, and place on buttered or parchment-papered jelly roll pan. Cover and let rise till there is almost no space between rolls. Brush with melted butter and bake in preheated (350) oven for 12-15 minutes until the tops just begin to brown. Remove from oven and brush with butter again. Place on cooling racks after 10-20 minutes or serve in pan.

For Sticky Buns:
Prepare as for rolls, but instead of brushing with butter before baking, sprinkle 1 small package of butterscotch pudding mix (vanilla is good too!) over the tops of the rolls. Then mix together:
1 c melted butter
1-1/2 c brown sugar
1-1/2 t cinnamon

Spoon mixture over rolls, and bake at 350 for 12-15 minutes until golden brown. Let cool 10-20 minutes.

For Cinnamon Rolls:
Roll out into a long, large rectangle. Spread with butter, sprinkle with brown sugar and cinnamon (pudding mix is good here, too). Roll up and slice into 24 rolls (or whatever looks good) Place rolls into two greased 9x13 pans. Cover and let rise till double.

Bake approx 15 minutes at 350 until golden brown. Cool and frost or glaze.

Enjoy!

Oreo Bites - Jill Walker

1 pkg Oreos, finely crushed
1 pkg cream cheese

Mix together well (for best results use your hands). Form into balls and dip in melted chocolate almond bark. Refrigerate. Enjoy!

Wild Rice Chicken Soup - Darcy Irons

Ingredients
3 1/2 cups chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced onion
1/2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half cream
1 1/2 cups cut-up cooked chicken

Directions
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
Melt butter, stir in the flour, then the half-half.
Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Chicken & Gnocchi Soup - Darcy Irons

Ingredients
3-4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi (at Safeway in the pasta isle.)
1 tablespoon cornstarch (optional)

Directions
Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi.
Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve!

Touchdown Taco Dip - Michele Hoak

Shopping List:

1 can(16 oz) Refried beans

1 package cream cheese 8 oz

1 cup sour cream

2 Tablespoons taco seasoning mix

2 garlic cloves

2 oz cheddar cheese grated(about 1 cup)

1/2 cup olives

1 medium tomato

3 green onions with tops

1 small bunch of fresh cilantro

Tortilla chips

Preheat oven to 350. Spread beans over bottom of deep dish baker or 9 x 9 pan ( this recipe doubled fits nicely in a 9 x 13 pan). In a bowl combine softened cream cheese(room temp cream cheese is easiest to mix), sour cream and taco seasoning. Mince garlic cloves and add to bowl and mix well. Spread cream cheese mixture over beans top with one cup grated cheese and bake for 15-18 min. or until hot.

In the meantime, slice olives, dice tomato, slice green onions(about a 1/4 cup), chop cilantro. Sprinkle over dip when it comes out of the oven. Serve with chips.