Grandma's Sugar Cookies

1 cup sugar
1 cup butter
1 egg
2 Tbs milk
3 cups flour
1 tsp baking powder
1 tsp vanilla

• Cream butter and sugar.
• Add egg, milk, and vanilla; mix.
• Add flour and baking powder; mix
• Roll dough out and cut with cookie cutters.
• Bake at 350* for 12-15 minutes.

(Recipe from Emily C.)

Pumpkin Bars

2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground cloves
1 cup oil
2 cups pumpkin
4 eggs

• Preheat oven to 350*.  Prepare a 15x10 pan.
• Blend together all ingredients and mix at low speed for 2 minutes.  Pour into pan and bake for 25-30 minutes.  Let cool.  Frost. (Frosting recipe below).

Frosting:

2 cups powdered sugar

1/3 cup butter

3 oz cream cheese

1 Tbs milk

1 tsp vanilla

• Combine ingredients to make frosting.  Spread frosting over cooled pumpkin bars.  Store in refrigerator.

(Recipe from Emily C.)

Corn Bread Puffs

1/2 cup flour
1/3 cup yellow cornmeal
4 tsp sugar
1 tsp baking powder
dash salt
1 egg white
1/3 cup skim milk
2 T cooking oil

• Mix ingredients until smooth.
• Spoon batter into 1 3/4-inch muffin cups sprayed with non-stick coating until 3/4 full.
• Bake at 425* for 10-12 minutes.
• Makes 12 puffs (69 calories)

(Recipe from Emily C.)

Strawberry Raspberry Trifle

3 cups milk
2 packages white chocolate pudding mix
1 prepared angel food cake (14 oz) cut into 1" cubes
3 cups sliced strawberries
3 cups raspberries
1 carton (8 oz) whipped topping

• Whisk milk and pudding mix.  Let stand 2 minutes.
• Place a third of the cake cubes in a trifle bowl.  Top with one third of the pudding, 1 cup strawberries; 1 1/2 cups raspberries, and one third of the whipped topping.
• Layer with a third of the cake and pudding, 1 cup strawberries, and one third of the whipped topping.
• Top with remaining cake, pudding, strawberries, raspberries and whipped topping.  
• Garnish with strawberries.

(Recipe from Emily C.)

Raspberry Peach Delight

1 prepared angel food cake (8"), cut into 1" cubes
1 package (.3 oz) raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (15 oz) sliced peaches, drained and halved
3 cups cold milk
1 package (1.5 oz) instant vanilla pudding mix
1 carton (8 oz) frozen cool whip, thawed

• Arrange the angel food cubes in 9x13" pan.  In a small bowl, dissolve raspberry jello in boiling water; stir in cold water.  Pour over cake.  Arrange sliced peaches over jello.
• In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes.  Spoon over the peaches.  Top with cool whip.  Cover and refrigerate for at least 2 hours.

(Recipe from Emily C.)

Italian Hot Dish

1 1/2 cups small pasta shells
1 lb. ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1/2 cup shredded mozzarella
4 tsp grated parmesan

• Cook pasta according to package directions. Meanwhile, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink.  Stir in tomato sauce, oregano, garlic powder, onion powder, and pepper.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes.
• Drain pasta; place in 8-inch square baking dish coated with cooking spray.  Top with meat sauce and remaining mushrooms.  Sprinkle with 1/4 cup mozzarella and 2 tsp parmesan.
• Cover and bake at 350* for 35 minutes.  Uncover and sprinkle with remaining cheeses.  Bake until cheese is melted.

(Recipe from Emily C.)

Poppyseed Chicken

Chicken breasts (4-8, cooked)
1 can cream of chicken soup
1 16 oz tub sour cream
2 sleeves ritz crackers
1/2 cup butter
1 Tbs poppy seeds

• Cube cooked chicken and place in the bottom of a 9x13 pan.
• Mix sour cream and soup and cover chicken with soup mixture.
• Crush crackers and mix with melted butter and poppy seeds.
• Sprinkle cracker mixture over the soup and bake at 350* for 30 minutes.

(Recipe from Emily C.)

Bubble Pizza

1 1/2 lbs ground beef
1 can (15 oz) pizza sauce
2 tubes (12 oz each) buttermilk biscuits
1 1/2 cups shredded mozzarella
1 cup shredded cheddar

• In a skillet, cook the beef over medium heat.  Drain.  Stir in pizza sauce. Quarter the biscuits; place in a greased 9x13 baking dish.  Top with beef mixture.
• Bake, uncovered at 400* for 20-25 minutes.  Sprinkle with cheeses.  Bake 5-10 minutes longer or until cheese is melted.

(Recipe from Emily C.)

Hurry-Up Ham 'n' Noodles

5 to 6 cups wide egg noodles
1/4 cup butter
1 cup heavy whipping cream
1/2 cup julienned fully cooked ham
1/2 cup grated parmesan cheese
1/4 cup thinly sliced green onions
1/4 tsp salt
1/8 tsp pepper

• Cook noodles according to package directions.  Meanwhile, in a large skillet, melt butter over medium heat.  Gradually whisk in cream.  Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
• Add the ham, cheese, onions, salt and pepper.  Cook until heated through.  Drain noodles and add to ham mixture.  Toss to coat.

(Recipe from Emily C.)

Swiss Chicken Supreme

1 Tbs dried minced onion
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
swiss cheese
1 can cream of chicken soup
1/3 cup sour cream
1/3 cup crushed crackers
1 tsp melted butter
1/2 cup milk
4 (+) boneless chicken breasts

• Place chicken in 9x13 foil-lined pan.  Sprinkle with onion, garlic, salt and pepper.  Top each with a slice of cheese.
• In a small bowl, combine the soup, sour cream and milk.  Pour over chicken.  Toss the cracker crumbs and butter and sprinkle over chicken.
• bake, uncovered, at 350* for 30-40 minutes.

(recipe from Emily C.)

Sweet Butters

I have not tried these yet, but wanted to remember them and try them out sometime so that is why I am posting them here.  Mmmm! 

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CINNAMON SWEET BUTTER

Ingredients:

• 1 cup ( 1 stick) unsalted butter, room temperature
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar

Directions:

• In a med. bowl, stir (or beat with mixer) together the butter, cinnamon and brown sugar until well combined. Chill. Makes 8 serving.

______

CREAMY BROWN SUGAR BUTTER
"This recipe is for a sweet, whipped butter. It tastes great on white breads as well as heavy grain breads. To be served at dinner."

Yields: 1/2 cup butter
Prep Time: 8 minutes
Total Time: 8 minutes

Ingredients:

• 1 stick (1/4 pound) butter, soft
• 2 Tbsp heavy cream or milk
• 1 Tbsp brown sugar, packed

Directions:

• After butter has softened to room temperature, put in small mixing bowl. Add either heavy cream or milk. Add brown sugar. Use mixer on slow then fast to whip butter until creamy. Keep butter in covered bowl or plastic container. Store in refrigerator when not in use.