Fresh Tomato Spaghetti Sauce

My roommate has never been a fan of fresh tomato sauce. Apparently it has no flavor, and tastes too tomatoey. This amazingly passed her test. If you want intense flavor on your boring pasta, this is perfect. It seriously tastes exactly like Ragu's Sundried Tomato and Basil, minus the preservatives!

4 fresh tomatoes, diced
1 tsp onion salt
4 cloves garlic, minced
1/4 cup fresh basil (2 tsp dried)
1/4 cup olive oil
1 tsp salt
1 tsp parsley flakes
1 TBSP sugar
2 tsp oregano
Dash pepper
Parmesan cheese

Heat olive oil in a skillet and saute garlic, onion, and salt for 1 minute. Add tomato, parsley, sugar, pepper and oregano. Heat to a boil. Reduce heat and simmer uncovered for 30 minutes to 1 hour, depending on how thick you like it. Serve hot over pasta and top with Parmesan cheese.

Second-Day Cake (Peanut Butter Crunch Cake)

This cake seriously is better the second day. I don't know how it works. Maybe the flavors meld outrageously overnight. But every time I make this and eat it warm, I'm disappointed. And then the next day I eat it for breakfast, lunch, and dinner. :)

1 pkg yellow cake mix (18 oz)
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2-3/4 cup semisweet chocolate chips (divided)
1/2-3/4 cup peanut butter chips (divided) -Don't buy the cheapy brand. Trust me.
1/2 cup chopped peanuts (optional)- I don't usually put these in, just because too many people are nut-picky. No pun intended.

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs, and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. pour into a greased 13x9" pan. Combine peanuts, reserved crumb mixture, and remaining chips. Sprinkle over batter. Bake at 350' for 40-45 minutes. Cool completely.

Italian Veggie Pizza

This is an Italian quicky. Thin crunchy crust melded perfectly with the moist soft veggies. The flavor of the Ranch didn't overpower the veggies like I thought it might. My absolute favorite was the freshly-dried basil sprinkled on top. It tasted SO fresh, Italian, and professional!

1 pizza crust (Soft Pizza Dough)
1/4 cup + 2 TBSP Ranch dressing
1 TBSP minced garlic
2 tsp dried basil
2 medium tomatoes, diced or thinly sliced
3 green onions, minced
1 cup frozen broccoli pieces
1 small can sliced mushrooms
1/2 cup mozzarella cheese

Combine Ranch and garlic to make the sauce, and spread evenly over uncooked pizza crust. Sprinkle the rest of the stuff on the sauce in order. Cook 10 minutes @ 500'!

Orange Julius

For some reason this reminds me of a Jamba Juice concoction. It's not a smoothie per-se, but a icy drink with intense orange/milky flavor! To borrow a line from one of my favorite songs, "throw it all in a blender, watch it spin around in a beautiful oblivian!"1 6oz can of frozen concentrated OJ
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
12 ice cubes

Combine everything in a blender and blend until smooth!

Apple Crisp

Variation with 1/4 cup almond pieces

I woke up late today, and good ole' Mother Nature decided it was time for a little rain. After a bit of grumbling, eye-rubbing, and shuffling of slippers, I decided to forgo my usual Quaker breakfast bowl and introduce my plastic mixing bowl to the morning. When it's overcast, I need something warm and flavorful to fill the dreary pit in my stomach. Mom's Apple Crisp came straight to mind. This was a regular made just for the kids in the dark and dreary hours before school. And boy did it give us the sugar-rush needed to run full-speed to the bus stop.

FYI: Now, you might not think this is a breakfast food. But just think of groups on the food pyramid you can cross off! Fruit, bread, and sugar. That's half the pyramid right there! (...all part of a complete breakfast folks...)

4 cups sliced tart apples (about 4 medium)

3/4 cup packed brown sugar

1/2 cup flour
1/2 cup oats
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/3 cup margarine/butter, softened

Heat oven to 375'. Arrange apples in greased casserole dish. Mix the remaining ingredients together very well, making sure flour is entirely mixed in, eventually making oat clumps. Sprinkle mix over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm with whipped or ice cream!

YIELD: About 6 servings

Chicken Dijon!

I pretty much conditioned my roommate to became Pavlov's dog. Whenever I say "Dijon", she now thinks of this recipe and I have to run and get some Bounty towels to wipe up her excessive salivation. Sheesh. :) I adapted this recipe from one of my personal favorite's of Mom's kitchen. The spicy and tangy flavors of the chicken meld perfectly with Garlic-Parmesan Mashed Potatoes.

4 chicken breasts
2 TBSP butter
Lemon pepper (or 1 TBSP lime juice and black pepper)
1 TBSP flour
1 cup chicken broth
3 TBSP Dijon mustard, divided

Melt butter in frying pan. Set in chicken breasts after cutting off fat. Sprinkle lemon pepper (or if you're a college student and can't afford spices, lime juice and a generous black pepper crust) over the raw chicken in the pan. Squirt about 2 TBSP Dijon mustard over the tops as well (if desired) but don't use a knife to smooth it over. Cook until VERY VERY brown on both sides (10 minutes on each side.) Sprinkle the other side with pepper and lime, but not Dijon. Take meat out of pan and leave drippings. You'll probably need more butter. Add an equal amount of flour (1 TBSP); you can add more butter and flour to make more gravy. Whisk in chicken broth until thickened. Take off heat and add 1 TBSP Dijon mustard. Put meat in gravy and serve over Garlic-Parmesan Mashed Potatoes or rice.

Garlic-Parmesan Mashed Potatoes

Normal mashed potatoes are so boring. I usually hate them and only partake if they're smothered in creamy, fatty gravy. But these, oh these. They'll make you rethink mashed potatoes. I've wanted to make these for a long time. So, to accompany the Chicken Dijon (above), these were born. You wouldn't think garlic, Parmesan, lime, and Dijon would go together, but the flavors melded in delicious complexity.

4 medium potatoes
1/4 cup Parmesan cheese
2 TBSP butter
1/2 cup milk
1/4 tsp garlic powder
salt and pepper to taste

Cut potatoes into equal 1/2 inch cubes and place in a pot of water. Make sure the water covers the potatoes. Boil until very fork-tender (about 30 minutes.) Drain. Mash up potatoes and whip in remaining ingredients with a hand mixer. Adjust texture with chicken broth or extra milk.

Soft Dinner Rolls

I have a confession. When these came out of the oven, I ate 4 in a row smothered in melted butter. Ok, I feel better about my gluttony. These are SO soft. Soft beyond the downiest pillow but also moist. Like no dinner roll you've ever tasted.

1 cup warm milk
1/3 cup sugar
2 tsp salt
1 cup warm water
1/3 cup vegetable oil
1 TBSP yeast
4 cups flour (approx.)

Mix milk, water, salt, sugar, and oil. Sprinkle yeast on top, stir slightly and let rest several minutes until bubbly. Add flour 1 cup at a time until thick pudding stage (aka DON'T add all the flour.) Knead with mixer 5 minutes. Continue adding flour until dough pulls away from the sides of the bowl (not cleaning the sides.) The dough will still be slightly sticky. Continue kneading for another 5 minutes with mixer. Let rise until double (about 30 minutes.

Lightly grease counter with shortening and sprinkle with flour. Punch down. Place dough on counter and sprinkle flour on top. Roll out to 3/4 in. Cut into circles (doesn't have to be perfect because you're going to roll them out.) Don't leave any "cookie cutter holes". Roll into a 10 inch rope and tie in a knot. On a greased cookie sheet, let rest 13 minutes. Bake at 350' for 18 minutes in a sided pan.

YIELD: About 15 large rolls

Fresh Basil Pasta

Ever since childhood, running outside to collect herbs at my mother's bidding, I've wanted to grow an herb garden. Unfortunately, I now live in an apartment, so I am forced to resort to a single pot of basil. In this recipe, I used my very own homegrown basil I've been babying from a seed 4 months ago! I'm so proud of myself! This recipe tastes extremely fresh and summery and just makes you want to ride around in a gondola for a while. Serve with lemonade for full effect!

1/4 cup minced basil
3 medium tomatoes
4 cloves of minced garlic
1/4 cup olive oil
Salt and pepper to taste
1/2 box of pasta (pene!)

Mix basil, tomatoes, garlic, salt, pepper, and oil. Let the mixture marinate for 30 minutes. Meanwhile, cook pasta. Drain water, but keep about 1/4 cup of the pasta-water. Combine pasta and tomato mixture, and add water to desired consistency.

Pasta, Potato and Broccoli

Carbohydrates UNITE! My roommate was pretty skeptical of this dish, since pasta and potatoes aren't usually served together. After she tasted it's unique and spicy taste however, all 3 leftover servings were gone the next day. The cook triumphs over her palate again.6 TBSP olive oil
1/2 tsp crushed, dried red pepper
1 small garlic clove, cut into thin slices
2 cup raditore (I used small pene)
3 cups cubed (1/2 inch) unprepared new potatoes
3 cups broccoli florets and stems cut into 1/2 inch pieces
Fresh grated Parmesan cheese

Heat oil in medium skillet; add red pepper and garlic, saute 1 minute. Meanwhile, cook pasta in plenty of boiling water for 6 minutes. Stir in potatoes and broccoli. Cook until pasta is al dente and potatoes and broccoli are tender (about 8 minutes) and drain.

Toss with red pepper oil and plenty of grated cheese! Serve at once with additional cheese on the side.

Taco Casserole

If you already have the rice cooked, this goes SO fast. My mom made this recipe up from leftovers. She's incredible.
2 cups cooked rice (preferably brown)
1 can white or pinto beans
1 small can corn (7oz) or 1 cup frozen
1 large can diced tomatoes pureed in blender (24 oz)
1 large can olives
1 can green beans (optional)
1 can hominy (optional)
1/2 TBSP chili powder
1/2 tsp salt
1/4 tsp onion powder
Flour tortillas
Grated cheese (Monteray Jack)

Mix and simmer rice, beans, corn, tomatoes, olives, hominy, and spices in a shallow large pan on stove for 5 minutes. Put a scoop of mixture in the bottom of a casserole dish. Spread a layer of ripped pieces of tortilla on top of mixture. Mixture, cheese, tortillas, end with mixture and top with grated cheese. Bake at 350' for 20 minutes (or until cheese is bubbly.)

Polka-Dot Cookies (Andes Mint Cookies)

I Stumbled upon this recipe late one night and it looked so cute I just had to try it. It was from another Blogger who discovered these yummy brownie-consistency cookies. I've never made a cookie like this before. There is more chocolate than flour and sugar combined. 4 cups of chocolate chips. WOW. If that doesn't satisfy your chocolate fix I don't know what will. I couldn't find the right color of chocolate chips at my grocery store, but found little chunks of Andes Mints that tasted quite delectable. If you want the pretty picture, make sure to get the green ones. Click on other recipe's link to see the perfect polka-dot cookies.
2 cups semisweet chocolate chips
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups green mint chips

Preheat oven to 350'. In the top of a double broiler over low heat, melt semisweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl combine flour, soda, and salt. Set aside. In a large bowl, beat eggs, sugar and vanilla until light. blend in melted chocolate and then dry ingredients. Stir in green chips and chill for 10-15 minutes or until stiff. Roll about a teaspoon in your hands to make a well-formed ball and place on a greased cookie sheet. Bake 8-10 minutes. Cookies will be soft in the center but will firm up as they cool (so don't worry.)

Cake-Mix Cookies (AKA Lazy-Man Cookies)

You can't get lazier (or cheaper) than this! I get cake mix solely for the purpose of making cookies. How twisted is that? Carrot cake cookies, devil's food cake cookies, German chocolate cake cookies, cherry chip cookies, rainbow sprinkle cookies; any flavor of cake will work! Any box cake flavor (Cherry Chip is the one in the pic)
1/4 cup oil
2 eggs
1-2 TBSP water

Mix all ingredients together. Depending on consistency of the dough, mix in more water. If you want really crunchy cookies, mix in more water. For softer cookies, leave it stiff. Bake at 350' for 10 minutes.

Crock Pot Chicken and Mushroom

This is gourmet over rice! The chicken is SO tender and flavorful! The absence of a lot of strange spices is refreshing. This has SO much flavor, even though it only has salt, pepper, and paprika.

6 chicken breast halves
2 1/4 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 3/4 tsp chicken bouillon cubes/granules
1 1/2 cup sliced mushrooms
1/2 cup sliced green onions
1/2 cup chicken broth
1 can (5 oz) evaporated milk
5 tsp cornstarch
Garnish: minced fresh parsley

Remove chicken skin, rinse and pat dry. Mix salt, pepper, and paprika. Rub into chicken using all the mixture. In a slow cooker, put chicken on the bottom, then sprinkle granules, mushrooms, and onions on top. Pour broth on top of it all. DO NOT STIR. This is important. DO NOT STIR! Cover and cook on high for 2 1/2 to 3 hours or low for 5-6 hours or until chicken is tender.

In a small saucepan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid the chicken is boiling in. Stir over medium heat and bring to a boil for 1 minute. Pour thick mixture over chicken and garnish with parsley.

Deluxe Chocolate Marshmallow Bars

There is absolutely nothing good about these. In the healthy aspect. These are chunks of delicious sin. And the most delicious things on the whole planet. :) The marshmallow, peanut butter, and chocolate just meld together to create a tastebud party.

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 TBSP baking coca
1/2 cup chopped nuts (optional)
4 cups mini marshmallows

Topping:
1 1/3 cups chocolate chips
3 TBSP butter
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar for 2 minutes or until creamy. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, cocoa; add to creamed mixture. Stir in nuts. Spread in greased jelly roll pan. Bake at 350' for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a butter knife dipped in hot water, spread melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.

Yield: 3 dozen

Pene with Sun-dried Tomato Pesto

This is extremely easy if you have a food processor. Prepare the pesto while the noodles are cooking, and you're ready to eat. It has a very unique taste, and very Italian. If you want to impress somebody, it looks so professional and has the air of a restaurant.



12 ounces penne pasta
1 (8.5 oz) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and pepper to taste
1 packed cup fresh basil leaves (3 TBSP dried)
1/2 cup freshly grated Parmesan

Cook the pasta until tender. Drain, reserving 1 cup of cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta with salt and pepper to taste.

Zucchini Muffins

You can't beat something green in a muffin. You just can't. These are super moist and easy to make. You can even add chocolate chips to make a treat! I don't feel bad about eating them because (if you use applesauce) there really isn't anything unhealthy about them (save the 2 heaping cups of sugar...)

Mix:
2 cups of grated zucchini
3 eggs
1 cup oil or 1 cup applesauce
2 cups sugar
3 tsp vanilla

Add:
3 cups flour
1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
2 cups chocolate chips (optional)

Bake 350' in a greased pan. 18-20 minutes for muffins, 1 hr for bread.

YIELD: 24 muffins or 1 loaf

Zucchini Latkes

Don't know what to do with the plentiful monster zucchinis from your garden? Make zucchini latkes! The only thing unhealthy is the oil; besides that it's all veggie! An old friend taught me how to make these the authentic Jewish way, and though they look like Emerald City pancakes you would never know they were made from a squash.

2 good sized zucchinis
1 cup flour
2 eggs
1 TBSP salt
1/2 cup oil

Wash zucchinis and cut off ends. Don't peel! Grate them in the small size part of a cheese grater. Take a handful and squeeze all the water out over the sink. Once it's all squeezed, take your clumps and put them in a bowl. This is important. If you want it to taste authentic, you have to mix with your fingers, not a spoon. Mix in the eggs, salt, and flour. The mixture should taste really salty, so if a tablespoon of salt isn't enough, don't be afraid to add more! Since all zucchini sizes are different, you might need more or less flour. Just make a nice paste that isn't runny, but isn't stuff. It'll fall off your fingers in big clumps.

Set oil on medium and test the oil with a pinch of mixture. Cook them about a minute on either side, but you can do longer if it's still doughy inside. Pick up with your fingers and eat! Serve with and dip into: Applesauce for a more natural flavor, or sour cream for a fattening and delicious taste!

Yield: about 9 small cakes

Garlic Lime Chicken

*ROOMMATE FAVORITE* This is the best chicken I have ever tasted. And I'm not a meat person. The lime gives it a unique zInG!, and the flavor/juices have been seared in by the browning making this meat SO moist. Serve it with mashed potatoes, gravy, and a side of your favorite vegetable and there is your meal!

1/2 cup lime juice

1/4 cup cider vinegar
6 cloves of garlic, minced
2 tsp dried oregano
1 TBSP dried coriander
2 tsp pepper
1 tsp salt
1 tsp paprika
8 chicken breast halves
1/4 cup vegetable oil

In a large Ziploc, combine the first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Discard marinade. Preheat oven to 375'. In a skillet, brown chicken in the oil on all sides. Transfer (meat but not oil) to a 15x10 baking pan. Bake, uncovered for 30-35 minutes or until the juices run clear. Happy eating!

Oatmeal Cake with Caramel Icing

My dad's favorite cake. And he's NOT a cake person. He yammers for it incessantly when I ask the family what I should bake. It's SO moist and yummy. Super easy cake. Just mix and bake!

1 cup quick cooking oats
1 1/2 cup boiling water
1 cup sugar
1 cup brown sugar
1/2 cup margarine
2 eggs
1 1/2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla

Mix the oats and boiling water while preparing the rest of the cake. Cream margarine and the sugars, and mix in the eggs. Sift in dry ingredients, then mix into a creamed mixture. Stir in oatmeal and vanilla. Mix well. Grease and flour a 9x13 pan. Bake for 30 minutes at 350'.

Frost when cool with caramel icing:
1/4 cup butter
1/2 cup brown sugar
1/8 cup milk
1 cup powdered sugar

Melt butter; stir in brown sugar. Bring to a boil and boil for 2 minutes. Stir constantly. Add milk slowly, stirring until mixture boils again. Remove from heat and cool. Add powdered sugar, beating until creamy. Add dashes of hot water if the icing is too stiff (chances are it is.)

Note: make sure the brown sugar doesn't have lumps or else you'll find nasty crunchies in your frosting...

College Lasagna Casserole

I actually altered this recipe from my ancient foods class in high school to fit what I had in the fridge. Seriously guys? This took me 15 minutes flat. If you already have the noodles cooked, then 10. See the layers?!

1/2 lb ground beef
2 cups spaghetti sauce
3/4 cup cottage cheese
1/2 cup mozzarella- grated
1/4 cup Parmesan cheese
1 cup uncooked (or so) noodles (I use Pene)

Bring a pot of water to a boil and start those noodles cooking ASAP until they're al dente. Brown ground beef and drain off the fat. Meanwhile, combine cottage cheese, 1/4 cup mozzarella and the Parmesan cheese. When the meat is done, mix in spaghetti sauce. Spread the bottom of a glass casserole pan with a tiny thin layer of meat/spaghetti sauce mix, and then start layering the noodles, cottage cheese mix, and more spaghetti mix. When you're done (aka when everything has run out), spread the top with the rest of your mozzarella. Broil for about 3-5 minutes or until the cheese is melted and gooey.

Easy French Bread

Oh my goodness. 1) These will be the biggest loaves of bread you will ever create. 2) They will be the most moist, succulent loaves of French bread ever to touch your lips. Spread thick with butter and honey and enjoy!

1/2 cup warm water
2 TBSP yeast
2 cups hot water
1/3 cup shortening (melted)
3 TBSP sugar
1 TBSP salt
6 cups flour

Preheat oven to 400'. Dissolve yeast into warm water. Combine remaining ingredients, using only 3 cups of flour and beat well. Add yeast and beat well. Add remaining flour to make a soft dough that can still be mixed with a wooden spoon, then allow to rest 10 minutes. Stir down batter, let rest again. Repeat process of stirring dough followed by 10 minute rests until it has been done 5 times.

Turn dough out onto floured board. Knead only enough to coat dough with flour so it can be handled, then divide into 2 parts. Roll each part of dough into a 9x12 rectangle and roll like a jellyroll. Make sure the sides and ends are well pinched and smoothed. Place on a greased cookie sheet. Brush tops with beaten egg whites. Cut diagonally across the top about 3 times and let rise until double. Bake for about 25-30 minutes or until the top is golden brown!

YIELD: 2 HUGE loaves

Tomato Basil Fettuccine

Today was the first time I've ever made this. I was in the mood for Italian, but something new... It was a classic, simple Italian dish fresh with tomatoes and basil, but the Parmesan gave it the bite and evaporated milk gave it the consistency. Of course I didn't have fresh basil, so I substituted dried, and (although not as fresh and vague) it was SO good. Happy stomach. :)

8 oz cooked fettuccine
1/2 cup chopped onion
1/4 tsp crushed red pepper flakes
1 TBSP butter
1 can (14 oz) diced tomatoes (undrained)
1/4 tsp salt
1/3 cup fat free evaporated milk
1/4 cup chopped fresh basil (1 TBSP + 1 tsp dried)
3 TBSP grated Parmesan

Saute the onion and red pepper flakes in butter until tender. Make sure they brown nicely. Add tomatoes and salt; cook over medium high heat until liquid is mostly evaporated. About 10 minutes. Remove from heat. Let sit for 1 minute. Gradually whisk in milk. Add basil Parmesan cheese and tomato mixture to pasta.

Yield 4 servings

Chicken Alfredo: To Die For

Ya, this sauce is an something to kick the bucket for. The picture is actually vegetarian Alfredo sauce because I sadly didn't have any chicken in the house. (Don't tell anyone, but I think it's actually better without chicken!) I never have any of the ingredients it asks for, but I make do with what I have, and nobody can tell. HOORAY for poor college students! You can see my little college notes/basic ingredients on the side.

24 oz dry fettuccine pasta (or pene)
1 cup butter
1 1/2 cups (3/4 pint) heavy cream (or just milk)
1/2 tsp salt
1 tsp pepper (or just a LOT of pepper)
1/8 tsp garlic salt

3/4 cup grated Romano cheese (or mozarella cheese)
1/2 cup grated Parmesan cheese (or from the can)
2 cups chicken, diced
1 1/2 cups steamed broccoli

Cook fettuccine until al dente (8-10 minutes.) Drain. Cook chicken in a skillet until golden brown. In a large saucepan melt the butter into the cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add chicken/broccoli to sauce, then to pasta. Serve immediately.

Homemade Carmel Corn

It's not the sticky homemade stuff you make and not that the stale stuff you get in a tin for Christmas from your estranged cousin. This is caramelized goodness and akin to county fair kettle corn, but much better because it's homemade and you don't have to pay 6 bucks a pop! :)

1 cup margarine
2 cups light brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 cup unpopped corn

Preheat oven to 250'. Pop popcorn and take out any unpopped kernals. Spray a big roasting pan with Pam. (I didn't have a roasting pan, so I used an oversized soup pot. Worked pretty well!)

In 2 qt saucepan melt margarine, stir in brown sugar, pour in syrup and salt. Bring to a boil, stirring constantly. Reduce heat to medium, and let boil for 5 minutes. Take pan off heat. Quickly stir in vanilla and baking soda. Once creamy, thick and puffed up, it's done. Immediately put corn in a big roasting pan and stir in the caramel fast or else it will clump pretty bad. Pour a little, stir a little. You might want to get another set of hands to help you stir and pour.

Bake 1 hour stirring every 15 minutes. When it's first out of the oven, stir once per minute for 10 minutes. Enjoy the carmelized goodness!

Cinnamon Crispies

These cookies have an unexpected kick. They melt in your mouth! They crisp up after a while of being out of the oven and trust me, you'll want a LOT of milk.

2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
2 1/4 cup oats
1 cup chopped nuts
1 1/4 cup shortening
2 1/2 TBSP molasses
2 1/2 cup sugar
1/2 TBSP vanilla
2 large eggs

Preheat to 350'. Blend dry ingredients in one bowl. Cream the shortening, molasses, sugar, vanilla, eggs in another bowl. Blend together dry and creamy ingredients. Using a round spoon, place cookies on a greased cookie sheet. Press flat with a fork. Bake for 10 minutes. Cookies are soft when taken out but harden a little after cooling.

Funnel Cake

You know that fried cake of goodness dusted in powdered sugar you always begged your parents for when you went to the city carnival? Well guess what? It literally only takes 5 minutes to make and is totally fun!

1 egg
2/3 cup milk
3 TBSP sugar
1 1/4 cup flour
1 tsp baking powder
1/4 tsp salt

In a small skillet, heat 1 1/2 cups vegetable oil over medium heat until hot. You can test the temperature by chucking a pinch of flour into the hot oil. If it sizzles right away without smoking, it's ready. Beat egg and milk until smooth, then add all other ingredients and beat until smooth.

Now, unless you ACTUALLY have a funnel, scoop the batter in a quart or gallon sized freezer bag, snip off a corner and squeeze it into the hot oil in any pattern you want. You probably want to keep in condensed though, because if you don't, when you try to flip it, it will fall apart. When I was a kid, we made designs or wrote our names with the batter as it fell into the oil. Hey! It's kid friendly!

Cook for about 1 minute and then flip to the other side. Carefully remove when it has turned golden brown. Pat the oil off with a paper towel (or else when you bite it, oil will squeeze into your mouth. I'm not kidding.) Sprinkle with powdered sugar and/or strawberry/raspberry jam. Jam adds a nice hint of fruit.

YIELD: About 3 large cakes

Peach Cobbler

This is yummy for a dinner side dish or a dessert with some ice cream on the side. It's best made with fresh peaches of course, but because I'm a poor college student, I use canned peaches (drained of all the syrupy goodness and washed with cold water) and NOBODY could tell the difference. Not even me. And that's a feat.

Filling:
1/2 cup sugar
1 TBSP cornstarch
1/4 tsp ground cinnamon
4 cups sliced peaches (about 6 med peaches) or 3 cans, rinsed
1 tsp lemon (or lime) juice

Dough Topping:
3 TBSP shortening
1 cup flour
1 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Heat oven to 400'. Mix 1/2 cup sugar, cornstarch and cinnamon in a small saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 qt casserole dish. Keep the peach mixture hot in the oven.

Cut shortening into flour, 1 TBSP sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Make sure the goop isn't touching, because the biscuits will spread. Bake until the topping is golden brown, usually 25-30 minutes. Serve hot hot hot! And with ice cream if you're feeling desserty.

Fruit Pizza

I used to help my mother make this dessert to add to the perfect Fourth of July BBQ. It's fresh, light, and goes perfect outside! YUMMM! You could also make the argument that it is perfectly healthy...with all that delicious fresh fruit!

Crust:
1 cup margarine
1 cup sugar
2 eggs
1 TBSP evaporated milk
1 tsp vanilla
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Filling:
1 8-oz package cream cheese
2 TBSP evaporated milk
1 TBSP lemon juice

Glaze:
1/3 cup clear jelly
1-2 TBSP hot water

Cream the softened margarine, sugar, and eggs. Mix in other crust ingredients and spread onto a greased 13" pizza pan. Bake at 350' for 7-8 minutes or until golden. Cool, then top with cream cheese filling (if you don't like the cream cheese taste, you can use whipped cream) and your choice of fresh fruits (I like to use kiwi, strawberry, pineapple, and blueberries). For the glaze, heat jelly and thin with a little water. Drizzle just enough glaze over the pizza to keep fruit from browning. Keep refrigerated.

Chicken Chimichangas

These are super easy, especially if you already have the chicken prepped. And (atested to by my lack of grocery shopping) it uses everyday household ingredients you always have in your fridge. These little puppies are so crisp, fresh, and flavorful! I've been making them for years without jalapenos, but I've decided they really do add something. ¡Buen provecho!

2 1/2 cup chopped chicken
1 1/3 cup salsa (any variety)
1/3 cup green onion, minced
3/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
8 flour tortillas (again, home-cooked ones give the BEST taste)
1/2 cup shredded cheddar cheese
Jalapenos, minced (however hot you want your 'changa determines amount)

Preheat oven to 475'. Combine chicken, salsa, onion, cumin, oregano, and salt in saucepan. Simmer 5 minutes or until most of the liquid has evaporated. Brush 1 side of the tortillas with melted butter. Spoon about 1/3 of chicken mixture onto center of unbuttered side of tortilla. Top with 4 TBSP cheese and 1 tsp minced jalapenos. Fold and place seam-side down on a 13x9 in pan. Bake for 13 minutes or until golden brown. Top with avocado pieces, lettuce, sour cream/Ranch, and cheese.

Chicken with Mushroom Gravy (Crock Pot)

This is absolutely excellent over rice. It's a pretty easy recipe to make in the morning when there is nothing else to do, wait until you're ready to eat dinner, hurry and chuck some rice in the rice cooker, make the thickening agent, and toss it on the table!

6 chicken breast halves
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 3/4 tsp chicken bouillon cubes
1 1/2 cup sliced mushrooms
1/2 cup sliced green onions
1/2 cup chicken broth
1 can (5oz) evaporated milk
5 tsp cornstarch
Optional: minced fresh parsley

Remove chicken skin, rinse, and pat dry. Mix salt, pepper, paprika and rub into the chicken using all the mixture (or sprinkle on each piece.) In a crock pot, put chicken on the bottom, then sprinkle bouillon cubes, mushrooms, onions, and pour broth on top. DO NOT STIR. Cover and cook on high for 2 1/2 to 3 hours or on low for 5-6 hours or until the chicken is tender. In small saucepan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups cooking liquid. Stir over medium heat, and bring to a boil, boiling for 1-2 minutes or until thick. Pour evaporated milk over the chicken and garnish with parsley.

Raspberry Chicken Sandwiches

These taste gourmet. I was entirely sick of thinly sliced turkey breast and ham with cheddar cheese and boring mayo. This will make you rethink sandwiches. It's hearty, yet very fresh and summery.

1 cup chili sauce (in the Asian section)
3/4 cup raspberry jam (yummy with strawberry too)
2 TBSP red wine or cider vinegar
1 TBSP Dijon
6 boneless, skinless chicken breast halves
2 TBSP + 1/2 cup olive or vegetable oil (divided)
1/2 tsp salt
1/2 tsp pepper
24 slices of french bread
12 slices Munster cheese
Lettuce if desired

In a small saucepan, combine first 4 ingredients. Boil. Reduce heat and simmer uncovered for 2 minutes. Set aside 1 cup for serving and remaining for basting. Flatten chicken to 1/4 inch thickness (a rolling pin works if you don't have a chicken smasher). Cut in 1/2 and place in a Ziploc bag to coat. Brush the rest of the oil over bread.

Grill chicken, uncovered over medium heat for 5-7 minutes or until the juices run clear, basting frequently with raspberry sauce.

Grill bread (or fry), uncovered until slightly brown. Turn bread, top with cheese. Grill 1-2 minutes longer. Place chicken, lettuce, and raspberry sauce on bread. (Or you can use sauce for dipping, like a French dip, although thicker)

YIELD: 12 sandwiches

Cafe Rio Salad!

AT LAST!!! You now know the secret of the Cafe Rio Salad!!! I don't know ANYONE who doesn't like this huge and scrumptious salad. I decided to compile EVERYTHING and all the recipes you would need to make the entire compilation to avoid unnecessary and laborious searching.

Just so you know: This serves 10 people. So be ready to feed an army, or have numerous Tupperware at your disposal.

Pork
This pork is what makes the salad so good for me. It's really sugary, yet has a strange zing to it! And it works fabulously with the other ingredients of course.

1/2 Pork roast
1/2 bottle of honey BBQ sauce
1 1/2 tsp honey
1/2 liter (16.5 oz) of Coke

Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast, and then place the shredded roast back in the crock pot and leave it on low to suck in the sugary juices.

Chicken
I hardly ever do the chicken, because I love the Coke-marinated pork so much more! But, if you prefer:

3 1/2 lbs chicken breast- boneless/skinless
1/2 16-oz bottle of Zesty Italian Dressing
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 1/2 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on low for 4-6 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Lime Rice
In a saucepan, saute:
1 TBSP butter
1/2 yellow onion, chopped
2 cloves garlic, minced

In a large pot, bring the following to a boil:
3 1/3 cup water
4 tsp chicken bullion
1/4 bunch cilantro, chopped
1 tsp cumin
1 small cans diced green chilies
1 1/2 tsp lime juice
1/4 tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover, and simmer for 30 minutes.


Pico de Gallo2 fresh tomatoes, chopped
1/2 white onion, chopped
1/8 bunch cilantro, chopped
1 clove garlic, minced
1/4 tsp lime juice
1/2 tsp salt
1/2 tsp pepper

Combine ingredients together in a medium bowl.

Tomatillo Sauce
Ever since I heard of the goodness of this green sauce, I ached to try it. Finally when my taste buds discovered the goodness, I had to have it with EVERYTHING. This goes well with the Cafe Rio Salads (duh) or a homemade tortilla fried in a frying pan with cheddar cheese on it, dipped in veggies, or smoothered on plain ole' tortilla chips. I even put it on burritos if I have a little left over in the fridge. Heck, it's good on anything Mexicanesqe!!! I LOVE this stuff!!!

1 pkg dry Hidden Valley Buttermilk Ranch dressing mix
1 cup buttermilk
1 cup mayonnaise
3-4 tomatillos, peel
1 clove garlic, minced
1/3 bunch cilantro, chopped
1 tsp lime juice
3 jalapenos, seeds removed

Blend ingredients together in a blender. You can add additional mayo if dressing is too thin. Chances are, your blender isn't good enough to get ALL the jalapenos and tomatillos chopped, so there will be chunks at the bottom. Personally, I think those taste delectable, but, sigh, if you don't like them, you can always drain them out.

And here is the order you serve everything:

1. Tortilla
2. Shredded cheese
3. Chicken/Pork
4. Black or Pinto beans
5. Lime rice
6. Red and green leaf lettuce, shredded
7. Pico de Gallo
8. Guacamole
9. Fresh cilantro
10. Parmesan cheese
11. Fresh lime slice
12. Tomatillo dressing

Enjoy!

Mediterranean Chicken Salad

This recipe is SO healthy. I wanted a fresh-tasting but healthy meal for Mother's Day, and my mother definitely approved. The mint and orange zest is what makes it extremely fresh-tasting. This salad makes a great main course because it is so hearty, yet you can still eat a lot of it somehow.

3 slices crusty bread

1 clove garlic, peeled and halved

1/2 lb green beans, cut into 2-inch pieces

1 lb skinless, boneless chicken breasts

3/4 tsp grated orange zest

1 cup orange juice

2 TBSP honey

2 TBSP red wine vinegar

1 TBSP Dijon mustard

1 TBSP olive oil

1/2 tsp salt

3/4 lb plum tomatoes, cut into wedges

2 TBSP chopped fresh mint

3 cups torn green-leaf lettuce leaves

Preheat oven to 400'. Place the bread on baking sheet and bake for 5 minutes, or until crisp and golden. Immediately rub warm bread with cut sides of garlic. Cut bread into small cubes for croutons. Set aside. (Surprisingly enough, the croutons didn't have any butter in them, yet tasted so garlic-buttery!)

In large pot of boiling water, cook green beans until crisp-tender, about 2 minutes. Drain, rinse with cold water, drain again.

In large skillet, combine chicken, orange zest, and orange juice. Bring to boil over high heat, reduce to a simmer, cover, and cook until chicken is cooked through, about 8 minutes. With a slotted spoon, transfer chicken to a cutting board. Add honey to the sauce, bring to a boil, and cook, uncovered, until reduced to 1/2 cup, about 5 minutes. Remove from heat, and cool slightly. Cut chicken into thin diagonal slices.

In large bowl, combine cooled sauce, vinegar, mustard, oil, and salt. Add green beans, tomatoes, mint, and chicken slices and toss to combine. Place lettuce in a large serving bowl and spoon chicken salad on top. Sprinkle with croutons and serve.

YIELD: 4 servings

7 (or More) Layer Dip

Let's just say I like my veggie toppings. If you don't have all the ingredients, just make some up! Use whatever is in your cupboard. Here are just some ideas of what you can put in/on your dip (in the order I put them on, starting from the bottom).

1 can vegetarian refried beans
2/3 cup sour cream
1 lb ground beef
1 can mushrooms (cook with beef)
1 avocado
1 can olives
1/3 cup jalapenos
1 Roma tomato
2 green onions- chopped
1/4 cup cheese
1 pkg Sun Chips to dip! (or if you are traditional, tortilla chips)

I start with slathering stuff on the bottom (refried beans always on bottom, then sour cream, then meat) And then you can dump whatever you please in whatever order you want, because it's all loose and random. Make it pretty!

Chicken Pot Pie

This has been a birthday tradition since....well...I could eat solid food. This is my favorite dish of all time. Bar none. The combination of the gravy and the crust, with the sweet vegetables, and moist meat just makes this.....delectable and wonderful on a cold winter night. It's perfect for after Thanksgiving when you have a butt-load of turkey you have no idea what to do with.

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 can chicken or turkey broth
2/3 cup milk
2 cups cut up cooked turkey or chicken
1 pkg (10 oz) frozen peas and carrots
4 large potatoes cooked and cut
1 cup corn
Celery Seed Pastry (below)

Preheat oven to 425'. Heat the butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat until boiling, stirring constantly. Boil and stir for one minute. It should be pretty thick by now. Stir in chicken and frozen vegetables, potatoes, and corn. Set aside. Prepare celery seed pastry: (You just can't just use regular crust for a chicken pot pie)

Celery Seed Pastry
2/3 cup plus 2 TBSP shortening
2 cups flour
1 tsp celery seed
1 tsp salt
4-5 TBSP water

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 TBSP at a time, tossing with a fork until flour is moistened and pastry almost cleans side of bowl. (1-2 TBSP water added if necessary...AKA if you live in Utah).

Gather 2/3 pastry into a ball and roll to about a 13-inch square on a lightly floured surface. Roll up carefully onto rolling pin, and unroll over pie dish, pressing in the sides. Pour chicken filling into the pastry-lined pan. Roll remaining dough into circle, place over filling. Roll edges under and pinch together edges of crust. Cut slits in the center to allow steam to escape. Cook, uncovered until crust is brown, usually 30-35 minutes.

Dinner in a Bag

Don't ask me why this is "in a bag..." I think the recipe used to be put in the microwave or something to steam... But I have no idea how to do that. SO! This is what you get! This is a really easy casserole-noodleish dish.

1 lb ground beef
2 cans stewed tomatoes (don't get Italian stewed)
1/4 cup dried minced onion
1 tsp salt
1 tsp chili powder
1/4 to 1/2 pepper
1/4 tsp sugar
1 cup uncooked elbow macaroni

In a very large skillet, brown beef and drain. Add tomatoes and seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Spicy Italian Salad

I made this for a special Italian Mothers Day one year, and my mom is now obsessed. She always asks for it. And for good reason. My favorite part of it is the marinated artichokes! This salad is a hearty meal because of all the goodies in it. Also- you feel like you should be sitting with a bunch of old ladies eating triangle cucumber sandwiches or something when you eat this. :) If you want it more meaty and less vegetarian- feel free to add some browned chicken in the marinade.

1/2 cup canola oil
1/3 cup tarragon vinegar
1 TBSP white sugar
1 tsp chopped fresh thyme (dry=1/4 tsp)
1/2 tsp dry mustard
2 cloves garlic, minced
1 (8 oz) can artichoke hearts, drained and quartered
5 cups romaine lettuce- rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
1/4 cup black olives
1/4 cup pitted green olives
1/2 cucumber, sliced
2 TBSP grated Romano cheese
Ground black pepper to taste

In a medium container with a lid, mix the first 6 ingredients. Cover and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator at least 4 hours or overnight.

In a large bowl, toss together everything else. Season with pepper. Pour in artichoke and marinaded mixture, then toss to coat.

Taco Soup

I believe this is the easiest recipe I have. I mean, what is easier than opening a bunch of cans? Preparation time: 3 minutes. Wow. Plus- it's SO good. And it keeps really well as a leftover. If you have other random cans of stuff you need to get rid of (corn, green beans, icky red kidney beans) you can dump them in and it will taste even better!

1 can (16 oz) pinto beans
1 can (16 oz) black beans
1 can (16 oz) hominy
1 can (16 oz) garbanzo beans
1 pkg taco seasoning
1 pkg ranch dressing mix
2 cans tomatoes (pints)- may puree if preferred
1 can (4 oz) green chilies- diced
1/2 lb hamburger
1 small onion chopped

Brown hamburger and onion together. Combine all ingredients in a crock pot. Cook for 1 hour on high and turn down to low. Serve topped with grated cheese and Fritos!

Cheesecake

It's classic, classy, and cheesy! I'll tell you the truth. I used to hate cheesecake. But that was because I live in Utah and all we have are box cheesecakes at the store. BLECH! So I went to Philadelphia, had a REAL cheesecake, and fell in love. I attempted a homemade cheesecake with a glimmer of hope that it would taste like the REAL stuff, and this pretty much fit the bill! (not saying it's exact, but it's better than Utah's!) Feel free to add anything you want for garnishing. I added a fresh strawberry glaze and some chocolate sauce!

1 1/2 cups crushed graham cracker crumbs
1/2 cup butter, melted
4 pkgs cream cheese, softened (Philly is the best!)
1 cup sugar
3 TBSP flour
1 TBSP vanilla
1 cup sour cream
4 eggs
1 carton fresh strawberries, divided

Heat oven to 325'. (if using a silver 9 inch springform pan) or to 300' if using a dark nonstick 9-inch springform pan. Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla in large bowl on medium speed for about 5 minutes. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust. Bake 1 hour or until center is almost set. Run a knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours.

Cut up 1/2 the carton of strawberries, and mash with a fork, adding 1 TBSP sugar and 1 tsp water to create a glaze. Garnish cake with other 1/2 carton cut up strawberries, the glaze, and a bit of chocolate syrup before serving.

General Tsao's Chicken

If you like spicy Asian curry, this dish is for you! It's a great variation from the same-old same-old... You can even add vegetables if you want (snow peas, carrots, green beans, and bell peppers are great for stir fry!) Note: It doesn't keep very well in the fridge because the gravy coagulates.

3/4 cup chicken broth
2 TBSP cornstarch
1 TBSP sugar
2 TBSP soy sauce
1 TBSP white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil (can substitute vegetable oil/canola oil if you don't have any)
2 medium green onions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes
1 lb chicken breast cut into 2" pieces
2 cups cooked rice

Whisk together broth, corn starch, sugar, soy sauce, vinegar, and ginger. Set aside. Heat oil in a large skilled over medium/high heat. Add onions, garlic, and pepper flakes. Cook 2 minutes stirring occasionally. Add the chicken and cook until browned all over (usually about 5 minutes). Add sauce and simmer until the sauce thickens and the chicken is cooked through (about 3 minutes). Serve chicken and sauce over rice.

YIELD: 4 servings

Chocolate Chip Cookies

Chocolate chip cookies (proudly conceived in the U.S.) come in many forms, but this recipe is the fine tuned Nestlé recipe. Heck- it's the first thing that comes up on Google when you type in "chocolate chip cookies!" Even before Wikipedia! These are the unadulterated, pure, wholesome, unsoiled, unpolluted cookies of yesteryear. You bite into these and you scream, "FINALLY! A REAL CHOCOLATE CHIP COOKIE!!!" Just so you know, these are high altitude directions.

2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 tsp vanilla
2 eggs
2 cups semi sweet chocolate chips

Preheat the oven to 375'. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar and brown sugar. Cream on medium speed for 5 minutes. Add vanilla extract and beat in eggs. Gradually add flour mixture. If its not stiff enough, add more flour. I usually do. Stir in chocolate chip morsels of goodness on low. Drop by TBSP onto an ungreased cookie sheet. Bake for 9-10 minutes or until golden brown. Take out and let sit on pan for 5 minutes. Transfer cookies to cooling rack.

YIELD: 4 dozen

Raggedy Robins (The REAL No-bake Cookie)

No-bake cookies have so many varieties, it's hard to tell which ones are the disgusting ones, and which are the actual chocolatey goodness. These ARE the REAL no-bake cookies and no discrepancies. I used to make these every time I wanted chocolate in my chocolate-less house, and after I ate every single one, they satisfied my craving.

1 cup sugar
1 TBSP cocoa
1/4 cup margarine
1/2 tsp vanilla
1/4 cup peanut butter
1 1/2 cups rolled oats
1/4 cup milk

In a saucepan over low heat, melt margarine. Add sugar, cocoa, and cold milk. Stir over medium heat and bring to a medium rolling boil. Boil for 1 minute, (no more, no less or you'll end up with goopy chocolate that won't harden in the end). You're gonna have to move fast here. Remove pan from heat, add vanilla, peanut butter, and oatmeal and stir until melted. Drop by teaspoon on wax paper. Cool 10 minutes.

YIELD: about 12 medium cookies

Betty Crocker Pie Crust

You know that red checkered recipe book that every mom has, no matter what age? This pie recipe came from that. And I haven't found a better one, through all my days of crust searching. I use this for every pie I bake. And so, I dedicate this crust to Betty Crocker.

8-9 inch ONE crust pie
1/3 cup plus 1 TBSP shortening
1 cup flour
1/2 tsp salt
3-4 TBSP cold water

8-9 inch TWO crust pie
2/3 cup plus 2 TBSP shortening
2 cups flour
1 tsp salt
4-5 TBSP cold water

Cut shortening into flour and salt with a pastry blender (or two forks) until the particles are pea-sized. Sprinkle in water, 1 TBSP at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the sides of the bowl. I usually use a LOT more water, but that is because I live in dry, dry Utah. Gather pastry into a ball (or two for two crusts) and shape into a flattened round on a lightly floured surface. Roll pastry 2 inches larger than your pie pan with a rolling pin. Make sure you flour the rolling pin generously. Roll the pastry onto the pin slowly, and unroll into your pan, pressing firmly against bottom and side. Bake as directed in recipe. Don't worry if you suck at getting the crust onto the pie pan. I still do, and I've made 100+ crusts.

Note: Handle the dough as LITTLE as possible for a flakier crust!

For a baked pieshell: Heat oven to 475'. Prick bottom and sides thoroughly with a fork. (if you don't, your shell will shrink and look hideous) Bake for 8-10 minutes.

Banana Cream Pie

What other fruit goes well with a creamy pie? This recipe is fresh, creamy, and looks professional if you are wanting to impress somebody. It's perfect for a spring or summer day. I can't stand gross pies from the refrigerator section of the grocery store, and this is super easy. Guarantee you won't taste the nasty box flavor from Marie Callenders.



1 baked pie shell (See my Betty Crocker Pie Crust)
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
2 TBSP margarine or butter, softened
1 TBSP plus 1 tsp vanilla extract
Whipped cream (homemade version or Cool Whip)
2 bananas

Bake the pie shell at 475' for 8-10 minutes. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Turn the stove to medium heat (make sure it is medium or you'll burn your milk!), stirring constantly until mixture thickens and boils (rolling boil). Make sure you are stirring and scraping the bottom with your wooden spoon RELIGIOUSLY. If you feel a gummy feeling on the bottom, DON'T SCRAPE IT OFF. This means you've let the bottom burn, and the best thing you can do at this moment is not scrape the nasty burn into your perfect cream. Stir on top of the gum.

Boil and stir for 1 minute. You have to work fast now. Stir at least half the hot mixture gradually into egg yolks. Then re-blend it all into the saucepan. Boil and stir again for 1 minute. Remove from heat; stir in margarine and vanilla. Press plastic wrap onto top of filling in saucepan and cool to room temperature. The plastic wrap prevents a gummy skin from forming on top.

Slice two bananas into pie shell and pour the cooled filling over bananas. Refrigerate until serving time, then top pie with whipped cream and garnish with banana slices.

1 CUP WHIPPED CREAM: Beat 1/2 cup chilled whipping cream and 1 TBSP granulated or powdered sugar in a chilled bowl (just put it in the freezer for 10 minutes before making whipped cream) until stiff.

German Pancake

Buttery goodness. Not like a pancake at all. More like a spongy popovers. They have all the breakfast ingredients, and take like 3 minutes prep time, and then 20 minutes to cook! Super super easy.

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 TBSP butter or margarine

Put butter in 13x9 pan to melt while you heat up the oven to 400'. Place eggs, milk, flour and salt in blender and blend until smooth. The butter should be done melting by now. Pour batter into pan and bake uncovered for 20 minutes. It comes out of the oven really bloated, but it shrinks pretty fast. Serve with whipped cream and maple syrup.

Streusel Cake

You're gonna need a huge class of milk/coffee after this one. It reminds me of coffee cake (in fact, I think it might be...) It's SO moist, sweet, and rich. You might be wondering why I put this in the breakfast section? Well, Cookie Crisp is a breakfast too.

1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 cup milk
3 cup flour
4 tsp baking powder
1 tsp salt
2 tsp vanilla

Mix sugar, shortening and eggs until smooth. Stir in milk and vanilla. Stir dry ingredients together in separate bowl and add to sugar mixture. Mix well. Divide half the batter equally into 2 greased and floured 9" cake pans. Sprinkle with streusel topping (below) then spread remaining batter equally over both. Equally in each pan, again sprinkle with streusel topping. Bake at 375' for 25 minutes. Cool and serve with milk.

TOPPING:
3/4 cup brown sugar
2 TBSP flour
3 tsp cinnamon
3 TBSP melted butter
3/4 cup chopped pecans (or nut of choice)

Mix all together very well with a fork and sprinke as directed above.

BBQ Pizza

See my recipe for Soft Pizza Dough in the breads section for the dough. I totally faked this recipe the first time I made it (trying to compete with Pier 49's excellent BBQ) but it worked and became an instant classic.



2 boneless, skinless chicken breasts, diced
1/2 cup Sweet Rays BBQ sauce, divided
1/4 cup Ranch dressing
1/2 cup shredded mozzarella cheese
1/4 cup diced tomatoes

Begin by sauteing the diced chicken in 1/4 cup BBQ sauce. Meanwhile, on the prepared Soft Pizza Dough in your round pizza pan, spread the rest of the BBQ sauce and ranch dressing evenly as sauce. After chicken is browned, and almost all the sauce is soaked up, sprinkle meat on pizza. Sprinkle with tomatoes, and lastly with cheese. Pop in the 500' oven for 10 minutes.

Soft Pizza Dough

I make a homemade pizza about once a week, so I'm pretty familiar with this recipe. I use this for any pizza I make, and is good for BBQ, pepperoni, plain, or vegetarian pizza. It's also good for breadsticks if you prefer! I'm a person who hates really tough dough, and this one is perfectly soft.

1 cup warm water
1 pkg active dry yeast (1 TBSP)
1 tsp sugar
1 tsp salt
2 TBSP oil
2 1/4 cups flour

Dissolve the yeast in the water. Add sugar, salt, and oil. Mix well. Add flour slowly, and knead until it forms a soft dough with no flour-lumps. If making into a pizza, (if you can throw it in the air and make a circle, by all means, do so now) stretch the dough circularly and place upon a well-greased circular pizza pan. (See my other pizza ideas in the Main Dishes section for various toppings.) When ready with toppings, cook at 500' for 10 minutes.

If making breadsticks, take chunks off and shape into about 12 long breadsticks. Brush with butter and sprinkle with salt. Place on a greased cookie sheet and cook at 500' for 12 minutes.

Horchata

You can get it at almost every Mexican restaurant. I've been in love with it since I set tongue on it. Rice, cinnamon, and milk mixed together makes the most scrumptious bit of drink! I had no idea you could actually make it at home without it tasting pretty bad and grainy until this recipe. It goes well with ANY Mexicanesque dish.

1 cup uncooked long-grain white rice (can use brown if preferred)
5 cups water
1/2 cup milk
1/2 TBSP vanilla extract
1/2 TBSP ground cinnamon
2/3 cup white sugar

Pour the rice and water into a blender. Blend until rice just begins to break up (but not too long, or your drink will be grainy), about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. I usually let mine sit overnight. It gives a better saturation of rice-taste. Strain the rice water into a pitcher and chuck all the rice. Stir milk, vanilla, cinnamon, and sugar into the rice water. Chill before serving.

YIELD: 6 servings

Cowboy Salsa

Not your average salsa. It's made of beans, and random Mexicanesque ingredients! It's pretty hearty, habit forming, and a great variation from regular Pace and chips. It doesn't keep too well, but 1 day in the fridge isn't going to hurt it (avocados don't keep too well before going brown.)

4 medium tomatoes
1 can blackeye peas
1 can white northern beans
1 can white shoepeg corn
6 green onions
1/2 bunch cilantro
1 Good Seasons brand Italian Dressing packet (follow directions on the back but instead of regular vinegar, make with balsamic vinegar)
3 avocados

Mix together and dip with tortilla chips!!!

Moist Chocolate Bundt Cake

Chocolate-lovers paradise! This is undoubtedly the best chocolate cake I've ever baked, or tasted for that matter. It's quick, not complicated, and gives a rich and moist texture to the palate.
1 chocolate cake mix
1 small pkg instant chocolate pudding
8 oz (1 cup) sour cream
1/2 cup cold water
1/2 cup oil
4 eggs
1 cup chocolate chips

Preheat oven to 350'. Grease and flour the bundt pan VERY well. Combine all ingredients and mix well. Bake for 1 hour. When cool, drizzle with chocolate drizzle.

Chocolate Drizzle:

3 oz melted chocolate chips
2 TBSP butter
1 cup powdered sugar
3-4 TBSP milk

Mix well, add enough milk to make a slow enough drizzle that it won't just slide off the cake, but liquid enough that it won't just sit on the top.

Satan's Bars

I call these "Satan's bars", for I feel really bad for my health after I eat them. And they are addicting. And fatning. But SO good.

1/2 cup butter (no substitutes)
1 1/2 cup graham cracker (about 24 squares)
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Place butter in 13x9 baking pan and place in 350' oven until melted. Sprinkle cracker crumbs evenly over the butter. Pour milk evenly over the crumbs. Sprinkle with chips and press firmly. Bake at 350' for 25-30 minutes. Cool on a wire rack before cutting and then willingly sell your soul to the devil as you devour them. *Devilish grin.*

Poppyseed Bread

If you want a perfect Christmas bread, this is it. It's delicious insides are permeated with a orange, sugary, almond glaze that just makes this bread more of a cake... It's been a family favorite and tradition since I can remember, and when my mom used to make these by the dozens, they'd all be gone before they cooled.

2 cups flour
1 tsp salt
1 tsp baking powder
2 eggs
3/4 cup oil
1 1/2 cups sugar
1 cup milk
1 tsp poppy seeds
1 tsp vanilla extract
1 tsp butter extract
1 tsp almond extract

Beat everything together on high for 2 minutes or until smooth. Scrape into greased loaf pan. Bake at 350' for one hour if using 1 loaf pan. If using mini pans, 40 minutes.

GLAZE:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp butter extract

After the loaves have cooled for about 5 minutes, poke a LOT of holes in the top (don't massacre the poor bread, but make sure the glaze can soak in!), and drizzle the glaze, letting it seep in. Let stand 20 minutes.

YIELD: 1 loaf, or 3 mini loaves

Stromboli

It's like a pizza roll... I knew you were wondering. The only difference is, it doesn't have sauce. WHAT! No sauce?! The combination of the dough with the toppings creates a sauce-like condiment that permeates through the bread and creates the unique stromboli taste kids and adults crave. This is so easy to make ahead of time, and then you can take it to a parade, soccer game, or a picnic. Plus, it makes a TON!



2 1/4 cups warm water
1 TBSP yeast
1 TBSP sugar
1 TBSP salt
1 TBSP margarine, softened
6 1/2 cups flour
18 thin slices of provolone cheese (or some sliced mozzarella)
1 large pkg pepperoni
1 egg, beaten

Mix the yeast and warm water together in a large bowl until yeast is dissolved. Add sugar, salt, margarine and stir until well blended. Start with 3 cups flour, beat until smooth, then consistently add flour until you have a soft dough. On a lightly floured surface, kneed until smooth and elastic, about 8 to 10 minutes. Now that your shoulder muscles are aching, place the dough lump in a greased bowl, and turn it over to grease the top. Leave it alone, covered, in a warm place until doubled in size (about an hour). I usually turn the oven to 200' and then turn it off, pop the bowl in, and let it rise in there.

Punch down; and divide into 3 pieces. Roll each to a 12x8 inch rectangle. Place the pepperoni all over, but about 1/4 away from the sides of the rectangle. Sprinkle your cheese on top, then roll up from the long side much like a jellyroll. Seal the flaps by pinching your fingers along the edge, and seal the edges by tucking them under. THIS IS A VERY IMPORTANT STEP, otherwise, you'll have cheese crusted all over your oven. Trust me.

Do the same with the other rectangles. Place on greased baking sheets, cover, let rise another hour. Slash the tops 3 times diagonally, and then brush with the beaten egg. The egg makes a nice golden brown crust on the outside. Bake at 400' for 25 to 30 minutes.

YIELD: 3 huge loaves (aka could comfortably feed a family of 8)