Charlie Brown Dessert-Stephanie Wright

This Recipe is courtesy of Stephanie Wright:

 2 sleeves of graham crackers
1 cup peanut butter
2 pkg chocolate pudding
4 cups milk
1 container cool whip

Smash the graham crackers.  Melt 1 cup of peanut butter in the microwave and mix in with the graham cracker crumbs to make the crust.  Mix together and pat down in the bottom of a 9x13 pan.  Make the Chocolate pudding with 4 cups of milk.  In the same bowl you mixed it in, set in the frig but ONLY for 2 minute to thicken it up....do not let it sit in the frig any longer than that or it will mold to the shape of the bowl instead of the shape of your pan.  Then pour into the pan on top of the graham cracker crust.  Let harden the rest of the way.  Top with the cool whip only a little before it's time to eat!

Stove Top Spinach Balls

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-2/3 cups  hot water

1/4 cup (1/2 stick) butter or margarine

2 pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry

1 cup KRAFT Grated Parmesan Cheese

1 cup  chopped fresh mushrooms

1 small Onion, finely chopped

4   Eggs 

 

HEAT oven to 400ºF.
MIX stuffing mix, hot water and butter in large bowl until well blended.
ADD remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer in 2 (15x10x1-inch) pans sprayed with cooking spray.
BAKE 15 to 20 min. or until lightly browned.

 

Chicken Italiano Wrappers

appetizers

18 Wonton wrappers
2 T parmesan cheese
1/2 c Red Pepper, diced
1/2 t garlic
1/2 c onion, diced
1/2 t onion powder
1/2 t basil
1/2 t oregano
2 c chicken breast, cooked and shredded
1/3 c mayo

Saute Red pepper and onion until tender. Remove from heat. Add Parm cheese, seasonings, chicken, and mayo.  Spray a cupcake pan and line each cup with a wonton wrapper.  Divide filling evenly into 18 wrappers.  Bake at 400 for 7-8 minutes.  Serve immediately.

Puppy Chow

9 c Chex
1 c chocolate chips
1/2 c peanut butter
1/4 c marg
1 t vanilla
1 1/2 c pwdr sugar

Microwave chocolate chips, peanut butter, and marg.  Add vanilla.  Pour over cereal and mix until coated.  Mix in powdered sugar.  Enjoy!  Mmmm

Buffalo Chicken Dip

4 cups shredded chicken, cooked
12 oz hot sauce
2-8 oz pkgs of cream cheese
16 oz. blue cheese or ranch dressing
1/2 c sharp cheddar cheese
1/2 c montery jack cheese

Boil chicken until cooked thoroughly.  Shred with two forks.  Preheat oven to 350.  In a 9x13, combine chicken with hot sauce and spread evenly over pan.  In a large saucepan over med heat, combine creamcheese and dressing.  Stir until smooth and hot.  Pour evenly over chicken.  Bake uncovered for 20 minutes, then sprinkle with cheeses and bake uncovered another 10 minutes.

Let stand 10 minutes before serving.  Serve with chips or crackers.

Frozen Fruit Cups

1-6 oz. frozen lemonade
1-6 oz. frozen orange juice
2-1/2 c water
1 c sugar
1 box frozen strawberries
1 can crushed pineapple
1 small jar maraschino cherries
3 sliced bananas
3 cups peaches

Mix frozen juices with water.  Add sugar.  Divide into 12 paper or plastic cups (we always used the plastic punch cups).  Mix all fruit together.  Divide evenly into each cup.  Freeze until solid.  Allow them to thaw slightly before serving.

Outback's Spicy Ranch Dressing

This is great for french fries, or even for your salad if you like spicy things.

1 package Hidden Valley ranch mix
1 c mayonnaise
1/2 c buttermilk (or 1/2 T lemon juice with 1/2 c milk)
1/4 t pepper
1/8 t paprika
1/8 t garlic pwdr

Frog Cupcakes

These are the cupcakes I made for Josh's birthday.

1. Make 24 chocolate cupcakes as directed on cake mix box.

2. Use decorator's icing, or buttercream frosting.  Use Wilton food coloring for best results.  The cheap stuff make change the consistency of your frosting.  Try adding more powdered sugar if that happens.
3. Frost cupcakes. You can use frosting tips and bags like I did, or just spread it on as pictured above.
4. For the eyes, use Wilton candy melts, or I found Almond Bark wafers (Gurley brand) at Fareway for half the price.  Attach chocolate chips in the middle of the wafer using frosting. (or believe it or not, I just got the bottom of the chocolate chip wet and stuck it on there.  4-5 fell off when I put them on the cupcakes, but they go back on easy)
5. Insert finished wafers into the cupcake.  Use frosting to create a mouth and tounge if desired. 

Decorators Icing

If you want a reliable frosting that will hold up, and tastes great, this is your frosting.  It won't have the buttercream flavor, but it's a good substitute.  I've never had problems with it melting.

This is the recipe my mom uses for all her wedding cakes:

3/4 bag powdered sugar
3/4 c crisco
dash salt
1 t vanilla flavoring
1 t almond flavoring
1-4 T milk  (use as much as desire to get the consistency you want)

Mix all ingredients together.  To thicken, add more powdered sugar, to thin, add more milk.

Use star frosting tips:

And a frosting bag:

for easy decorating.  You can get these at Hobby Lobby, or Michaels.  Go to the Wilton website for instructions on how to use and fill the frosting bags.  They also have other tips on decorating techniques.  Save money by making your own birthday cakes!

Chocolate Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes: About 3 cups of icing.

instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening (I used all butter instead of butter and crisco, but it melted when I used the frosting bags, so you have to keep it cool. or maybe try adding more powdered sugar)
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla flavoring (I use 1/2 t vanilla, 1/2 t almond)
  
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes: About 3 cups of icing.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Buckeye Bars

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP  (Do not thaw.)
1/4 cup Semi-Sweet Chocolate Chips

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Honey Butter

1 c butter or margarine, softened
1/2 tub or jar of marshmallow creme
1/4 c  honey
1/4 c powdered sugar

Mix together well and refrigerate until it reaches the desired consistency.

Cheese Ball

2 pkg (8 oz) cream cheese
1 pkg (8 oz) cheddar cheese
1 T finely chopped onions
1 T chopped red bell peppers
2 t worcestershire sauce
1 t lemon juice
dash ground red pepper (cayenne)
1 c chopped pecans

beat cream cheese and cheddar cheese in small bowl with electric mixer until blended. Mix in all remaining ingredients except pecans.  Cover.  Refrigerate several hours or over night.  Shape mixture into ball and roll in pecans.  Serve with crackers.

Caramel Popcorn

2 c unpopped popcorn
2 c brown sugar
1 c margarine
1/2 c corn syrup
1/2 t salt
1 t vanilla
1/2 t baking soda

Pop popcorn and cool.  Remove unpopped kernels. In sauce pan mix brown sugar, margarine, white syrup, and salt.  Bring to boil and boil 30 seconds. Remove from heat and stir in vanilla and baking soda.  Place popcorn in roasting pan and pour caramel over popcorn stirring thoroughly to coat all popcorn.  Bake 1 hour at 250, stirring every 15 minutes.  For chewier caramel corn, don't bake.

Cream Cheese Pinwheels

1-8 oz package cream cheese, softened
black olives, minced
1 small can of green chillis and/or jalepenos
green onion

Mix together the above ingredients (in amounts according to taste).  Spread generously on flour tortillas.  Roll tortillas up and cut into 1 inch pieces.

Mocha Latte

This recipe is not for the coffee conosur. It's just something I enjoy to save money.  It's pretty close to the real thing.

1/4 c strong coffee, hot
warm milk-enough to fill your coffee cup the rest of the way (you can use chocolate milk)
 **I just warm my milk in the microwave.
chocolate syrup, to taste (or caramel if you rather)

I always make this recipe with chocolate syrup because that's how the coffee houses make it.  But if you want a richer chocolate flavor, try chocolate milk.

Homemade Frappuccinos

Chocolate Ice Cream or Chocolate Milk
1/4 c Strong Coffee, cooled
Caramel Syrup
Ice Cubes
Whipped Topping (Optional)

Using the cup you will serve the drink in, fill the cup/glass 2/3 full with ice.  Put ice in blender, followed by coffee, Caramel Syrup (as much as desired) then about 4 scoops of ice cream.  If using chocolate milk, use 3/4 cup of ice, and add more ice to reach desired consistency.  Blend thoroughly until all ice is crushed.  It may take a few minutes.  Add more ice or milk to reach desired consistency.  To sweeten flavor, add more caramel syrup.  Top with whipped topping and drizzle with syrup for a perfect treat.

*It is important to use caramel syrup,  not chocolate, otherwise your flavor will be syrupy.  You can use vanilla ice cream or white milk to make only a caramel Mocha.  The Caramel add the right amount of sweetness without destroying the rich chocolate flavor.

*To get the right chocolate flavor, it is important to use chocolate milk or ice cream.

Ice Cream Cone Cakes

1 box party rainbow chip cake mix Water, vegetable oil and egg whites called for on cake mix box 24 flat-bottom ice cream cones 1 recipe frosting (or if you have to, store bought...yuck!)
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Golden Grahams S'mores

1 stick of butter

1 bag of large marshmallows

1 box of Golden Grahams cereal (small box)

½ bag of mini marshmallows  (I actually omitted these the first time because I didn't have any, and it was still great!)

½ bag of milk chocolate chips

Grease a large mixing bowl and 9x13 pan.  In the greased large mixing bowl, microwave butter and large marshmallows for 3 minutes, stirring every minute, or until melted.  Mix in Golden Grahams until well coated with marshmallow mixture, let cool for a couple of minutes (otherwise chocolate chips will melt when stirred in).  Stir in mini marshmallows and chocolate chips.  Press into greased 9x13 pan, cool on the counter until set.

Chinese Green Beans

1 pound frozen or fresh green beans

2 large garlic bulbs, minced

2 T sesame oil

Chopped Almonds (To taste)

Toast almonds in pan before frying green beans.  Once toasted, remove and set aside.  Fry beans and garlic in sesame oil until very tender (i usually cook mine until they're almost overdone). Add almonds.  Serve immediately.

Cheesy Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup  

2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1/2 c chopped onion (Optional)

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese

3 c crushed corn flakes

4 Tbsp. butter, melted

PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes, onion, and cheese; stir until well blended.

SPOON mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

BAKE 50 min. or until heated through.

Broccoli and Cauliflower Bacon Salad

1 head broccoli -bite size pieces

1/2 head of cauliflower -bite size pieces

1 red or while onion, chopped or sliced

1 c sunflower seeds

Bacon, browned and crumbled (to taste)

1/2 c Raisins (Optional...If making for me, please leave them out!)

Dressing:

1 c mayo

1/2 c sugar

2 T Vinegar

Combine first list of ingredients.  Mix dressing together and pour over salad just before serving.

P.S.  Dressing is also great on Cabbage for cole slaw!

Dorito Delight

1-12 oz. bag Doritos

1 can cream of chicken soup

1 lb ground beef or cubed chicken (add a little taco seasoning if you use beef)

1 sm onion

1-12 oz pkg cheddar cheese

1 pkg taco seasoning

1- 8 oz carton sour cream

1. Fry mean, drain, and add taco seasoning.  Add soup and onion to meat.  Heat mixture.

2. Crumble Doritos.  Line 9x13 pan with 1/3 of Doritos.  Pour half of meat mixture on top of Doritos, and sprinkle with cheese.  Repeat layering once.  End with another layer of Doritos and cheese. Heat in a 300 degree oven for 15 minutes, or until cheese melts. Take out of oven and spread sour cream on top. 

Taco Dip Meal

These pictures are similar to the finish product, depending on your choice of toppings.  These pictures don't include meat, but the recipe does call for it if you want to make it as a meal.

8 oz sour cream

4 oz cream cheese, softened

1/2 of taco seasoning packet.

1 pound ground beef

1/2 pkg taco seasoning

1 large tomato, diced

lettuce, chopped

Shredded Cheddar Cheese

Olives (Optional)

Mix sour cream, cream cheese and taco seasoning together. Spread on individual plates, (cover 1/2 for a big eater, 1/4 or less for a small eater) or for a family, you can spread on a cookie sheet or pizza pan and all eat off of it together. You can spread as thick or thin as you think you'd like it. (I like it thick!)You can always make more sour cream/cream cheese mixture. 

Mix ground beef and remaining 1/2 pkg of taco seasoning.  Sprinkle on dip portion.  Top with lettuce, tomatoes, and cheese, as well as any other taco toppings you enjoy. (Onions, salsa, taco sauce, etc.)

Serve with tortilla chips and just dip it right off the plate or pan. 

Great for a Sunday Night!

Croquettes

Take 1/2 cup chopped onions, 1/4 tsp. crushed red pepper, 2 cups mashed potatoes, 1 egg, 1/2 cup crushed RITZ Crackers (about 25) and 2 cups oil and mix & match your recipe from these options... 

meat options	KRAFT Shredded Cheese choices	flavoring possibilities
2 cups shredded cooked chicken	Monterey Jack	chopped green bell peppers
2 cups shredded cooked beef	Mild Cheddar	canned chopped green chiles, drained
2 cups shredded cooked pork	Mexican Style Finely Shredded Four Cheese	chopped jalapeno peppers
2 cans (5 oz. each) tuna, drained, flaked	Colby & Monterey	chopped red bell peppers

COOK and stir onions, 1/4 cup flavoring and crushed red pepper in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender. Set aside.

COMBINE meat, 1/2 cup KRAFT Shredded Cheese and potatoes in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes (or into 12 croquettes for tuna mixture). Dip, 1 at a time, in beaten egg then in cracker crumbs, turning to evenly coat both sides of each croquette.

HEAT oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

Mix & Match Potato Casseroles

Take 2 cups frozen Southern-style hash brown potatoes and 1 cup KRAFT Shredded Cheddar Cheese and mix & match your recipe from these options...

 Meat Options:

2 cups chopped cooked chicken

1 lb. ground beef, browned, drained

4 oz. OSCAR MAYER Pepperoni

Vegetable Choices:

chopped onions, chopped red peppers

thawed frozen corn, sliced green onions 

sliced mushrooms, sliced onions

broccoli florets, finely chopped zucchini, sliced green peppers 

Sauce Possibilities:

1/2 cup Barbecue Sauce

1 cup Salsa  

1 cup pizza sauce

1 can (15 oz.) stewed tomatoes, undrained

PREHEAT oven to 400°F. Mix potatoes and 1/2 cup of the cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.

TOP with layers of meat, 1/2 cup of each of the vegetables and the sauce. Cover with foil.

BAKE 40 min. Remove foil; sprinkle casserole with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Chicken Cordon Blue

4 boneless skinless chicken breast halves (6 oz. each), pounded to 1/4-inch thickness

4 tsp.  GREY POUPON Savory Honey Mustard

12 slices OSCAR MAYER Thin Sliced Smoked Ham

4   KRAFT 2% Milk Swiss Cheese Slices

1/3 cup cholesterol-free egg product

1/2 cup  seasoned dry bread crumbs 

PREHEAT oven to 350°F. Place chicken, top-sides down, on large cutting board. Spread each breast with 1 tsp. mustard; top with 3 ham slices and 1 cheese slice. Starting at one of the short ends, tightly roll up chicken.
DIP chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam-sides down, in single layer in shallow lightly greased baking dish.
BAKE 25 min. Cover loosely with foil; bake an additional 15 to 20 min. or until chicken is cooked through (170°F).

Melt-In-Your-Mouth Melon Snacks

Ingredients

• 1 honeydew
• Raspberry sorbet

• Chocolate chips

Instructions

1. Halve the honeydew, discard the seeds, and chill it overnight in the fridge.
   
2. The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.
   
3. Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up).
   
4. Finally, insert a row of chocolate chip seeds and serve immediately.
   

7 Layer Mexican Dip

Ingredients

• 1 (16 ounce) can refried beans
• 1 cup guacamole
• 1/4 cup mayonnaise
• 1 (8 ounce) container sour cream
• 1 (1 ounce) package taco seasoning mix
• 2 cups shredded Cheddar cheese
• 1 tomato, chopped
• 1/4 cup chopped green onions
• 1/4 cup black olives, drained

Cooking Instructions

1. In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
2. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
3. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Oatmeal Chocolate Chip Cookies

1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
Cream first four ingredients Together,
Now add:
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 c. flour
3 c. oatmeal (or just a little less)
1 1/2 c. chocolate chips 

Bake at 350 for 10-15 min.

I was waiting for a rainy day to make these so I didn't have to worry about heating up the house.  I got one and the recipe passed with flying colors!  Enjoy!

Fruit Pops

2 cups boiling water

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

18 fresh strawberries, stemmed

2/3 cup  (2-qt. line) KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix, or any red flavor 

 ADD boiling water to gelatin mix; stir 2 min. until completely dissolved.

 CUT strawberries in half. Mash berries and drink mix in large bowl with fork. Stir in gelatin.

 POUR into 8 (5-oz.) paper cups.

 COVER cups with foil, insert wooden pop stick into center of each for handle. Freeze 2 hours or until firm.

Variation Twist on your Pop Flavor!

Mix and match this refreshing summer pop with your favorite flavor combination of JELL-O, KOOL-AID and fruit!

Frozen Peanut Butter Turtle Pie

1 tub (8 oz.) Cream Cheese Spread

1/3 cup  creamy peanut butter

1/2 cup sugar

2 cups  thawed COOL WHIP 

1/4 cup caramel ice cream topping

1   OREO Pie Crust (6 oz.)

1/4 cup coarsely chopped Pecans, toasted

2 squares  BAKER'S Semi-Sweet Chocolate 

BEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add COOL WHIP; mix well.
SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.
TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Jellin' Melon Snacks

1 cantaloupe, cut lengthwise in half

3/4 cup  boiling water

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1/2 cup  cold water

REMOVE seeds from melon halves; cut thin slice from bottom of each. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 15 min. or until slightly thickened. Pour into melon shells.
REFRIGERATE 3 hours or until gelatin is firm. Cut into wedges.

Ranger Cookies

I believe these are the cookies I was making when I got saved!  We were right in the middle of the batch when I decided to accept Christ.  Praise the Lord!

1 c Marg

1 c sugar

1 c brown sugar

2 eggs

1 t vanilla

2 c flour

1 t baking soda

1/2 t baking powder

1/2 t salt

2 c oatmeal

2 c rice krispies

1 c coconut

1 c chocolate chips

(And if you like raisins or dried fruit, you can add a cup of that.  But I don't, so don't add it if you're making them for me)  :)

Cream together marg and sugars.  Add vanilla, baking powder, baking soda and salt.  When combined, add flour gradually.  In a seperate bowl, combine oatmeal, rice krispies, coconut and chocolate chips.  Slowly add these ingredients to cookie dough and mix only until it's all incorporated.

Bake cookies at 375 for 8-10 minutes.

We usually freeze whatever we won't eat that week, or sometimes I'll scoop the dough as I would to bake it, and put it in a tupperware and freeze it.  This way I can make them fresh a few at a time, or when company shows up. 

This makes a big batch.  If you double it, it will not fit into a kitchen aid mixer. (I learned that the hard way!)

Waffles...and Ice Cream!

Waffles:

1-3/4 c flour

2 T sugar

1 T baking powder

1/2 t salt

2 eggs

1-3/4 c milk

1/2 c veg oil

1 t vanilla

In medium bowl, mix all dry ingredients.  Make a "well" in the center of the mixure.  Set aside.  Mix together all wet ingredients.  Add egg mixture all at once to flour mixture.  Stir JUST UNTIL MOISTENED. (Batter should be lumpy, do not overstir)  Pour 1 to 1-1/4 c of batter onto waffle maker.

Now for the real food... The version we always had growing up: 

Waffles with Chocolate Chips and Ice Cream on top! 

So Yummy!  We had this a lot for Birthday Breakfasts, and just for fun. (Especially when we had friends over)

Use same recipe as above. 

Right after pouring batter into waffle maker, sprinkle chocolate chips evenly over waffle batter.  Close lid and cook as directed.  Once waffles are done, serve with Ice Cream on top!  It's best to get a single flavor ice cream.  The fancy ones don't go as well.

I always made a sandwich out of my waffles and ice cream, but the ice cream melts eventually, so now I just have the ice cream on the side and put a little on each bite. 

 

 My dad had this for supper on Sunday nights as a kid, and we just had it any time mom made waffles.  Try it!

Tuna Melt (or Tuna Burgers)

This is a great Sunday night meal.  It's easy!  We usually used hamburger buns, but any kind of bread will do!

1- 1/2 c tuna (drained)

1/2 c chopped celery

2 T chopped onion

1/8 t black pepper

1 c shredded cheese

1/2 c mayo

2 T mustard

1/4 t red pepper

1 pkg hamburger buns, or Italian Bread

Mix above ingredients except bread together. Spread onto bread or bun.  Bake 325 for 15-20 minutes.

Cheesy Stuffed Shells

1 container (16 oz.) Ricotta Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 cup Mozzarella Cheese, divided

1/4 cup  Grated Parmesan Cheese

1 tsp. Italian seasoning

20   jumbo pasta shells, cooked, drained

1 jar (26 oz.) spaghetti sauce

1 large  tomato, chopped 

HEAT oven to 400°F. Mix ricotta cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Homemade Noodles

2  c flour

3 egg yolks

1 egg

2 t salt

1/4 to 1/2 c water

Put flour in bowl and make "well" for egg, yolks, and salt. Mix together, and add water 1 T at a time until dough forms into a ball.

Turn dough onto well foured cloth covered board.  Knead until smooth and elastic.(10 minutes). Let rest 10 minutes.

Divide dough into 4 parts. Roll dough 1 part at a time into paper thin rectangle (sometimes I like them a little thicker than this). Keep remaining dough covered.  Cut rolled dough into strips.  Separate strips and place them on towel to dry for 2 hours. When dry, break into smaller pieces and cook in chicken broth 12-15 minutes or until tender.  Add these to your favorite chicken noodle soup recipe for a real treat!  Or thicken the broth and serve over mashed potatoes. 

Funnel Cakes

2 eggs, beaten

1-1/2 c milk

2 c flou

1 t bkg powder

1/2 t salt

3 c cooking oil

Mix all ingredients EXCEPT OIL together.  Heat grease in a frying pan.  Pour batter in a funnel over hot grease 1/2 c at a time.  Fry until golden brown.  You may have to turn over half way through. 

Dust with powdered sugar or other favorite toppings and enjoy!

Brian's Lemon Cake

Again, the picture doesn't do the cake justice, but try it! It's amazing! This was my brother's favorite growing up . That's why it's called Brian's Lemon Cake.

1 3 oz pkg lemon jello

1 c boiling water

add 3/4 c oil

3 large or 4 small eggs

1 lemon or yellow cake mix

1. Mix above ingredients and bake at 350 until done. (Check box for times)

2. When cake is done, poke with fork all the way to the bottom all around the cake. 

3. Mix:

1 c lemon juice

3/4 c pwd sugar

4. Pour above mixture evenly over cake. 

Enjoy!!!