Oatmeal Cranberry Pecan Cookies

 Ingredients:

1 package of Betty Crocker Oatmeal Cookie Mix, per instructions

Use a stick of butter instead of margarine 

Add 1/2 cup of dried cranberries 

and 1/2 cup of chopped pecans

Directions:

Bake at 375 degrees F for about 15 minutes or until lightly brown.

Recipe from Amanda Lisbony

Peanut Butter Pumpkin Dog Treats

Ingredients:

 2 1/4 cups whole wheat flour 

2 eggs

1/2 cup canned pumpkin 

3 tbsp peanut butter (make sure there is no xylitol in it)

1/2 tsp salt

1/2 tsp ground cinnamon 

Directions: 

Preheat oven to 350 degrees F.  Whisk or mix together flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl.  Add water as needed to help make the dough workable, but the dough should be dry and stiff.  Roll the dough out until 1/2 inch thick.  Use a cookie cutter to cut out shape and place on baking pan.  You can grease your pan or use parchment paper if needed.  Bake in preheated oven until hard, about 30-40 minutes. 

Recipe from Ashli Draney

Crockpot Chicken and Mushroom Stroganoff

Ingredients:

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2) ounces cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped to garnish
1 pound large egg noodles for serving

Instructions:
Place the chicken in the bottom of a lightly greased crockpot.  Add the mushrooms.  Mix cream cheese, cream of chicken soup and dry onion soup mix then spread on top of chicken and mushrooms.  Cook on low for 4-6 hours or high for 3-4 hours.  Serve over noodles and top with fresh parsley and salt and pepper.

Recipe from: therecipecritic.com

Phillip's Hot Crackers

Ingredients:
1 box of mini crackers or oyster crackers
1 cup of canola oil
1 package of ranch mix
2 Tbsp garlic powder
2 Tbsp red pepper flacks
2 tsp onion powder

Directions:
Whisk together ingredients then dump crackers in last.  Shack or stir to coat crackers.  Keep in a sealed container or ziplock bag.

Recipe from Phillip LaCaze

Green Bean Casserole

Ingredients:
10 3/4 oz. cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
2 pkgs (9 oz. each) frozen cut green beans, thawed
OR 2 cans (14.5 oz. each) cut green beans, drained
1 1/3 cups (2.8 oz. can) french fried onions

Directions:
In 1 1/2 quart casserole, combine soup, milk and pepper, mix well.  Stir in beans and 2/3 cup french fried onions.  Bake at 350 degrees for 30 minutes.  Stir.  Sprinkle with 2/3 cup onions.  Bake 5 minutes.  Makes 6 servings.

Stuffed Mushrooms

Ingredients:

50 medium size fresh mushrooms
1/2 lb. country style sausage
1 pkg. (8 oz.) cream cheese
3 Tbsp. fresh parsley
3/4 tsp. garlic powder
salt and pepper to taste

Directions:
Wash mushrooms and remove stems.  Mix ingredients, roll into small balls, fill mushroom caps, cover, and bake at 400 degrees for 30 minutes.

Pinto Bean Curry

Ingredients:
2 or 3 cups of pinto beans (2 cans)
1 medium onion chopped
1 tsp fresh ground ginger and garlic
1 tsp cumin (whole)
1 tsp black mustard seed
1 Tbsp masala
1/2 tsp chili powder (optional)
3 large tomatoes
2 Tbsp canola oil
2 potatoes cut into quarters (optional) - (microwave for 4 min.)
salt to taste

Directions:
Heat oil.  Add onions, cumin, mustard seeds and curry leaves.  Saute until golden.  Add ginger, garlic, masala and tomatoes.  Cook about 5 to 10 minutes.  Add beans.  Simmer.  (If using potatoes, add them with tomatoes.  Cook until potatoes are soft.  Add beans last.)

Recipe from my student's (Kiran Sumsion) grandmother.

Cowboy Caviar

Combine and chill.  Serve with tortilla chips.

Salad:
1 (15 oz) can corn or fresh corn
1 can black beans
2 avocados, peeled, pitted, and diced
2/3 cup cilantro, chopped
8 green onions, chopped
6 tomatoes, diced

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin

White Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup light brown sugar, firmly packed
• 1/2 cup white sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup coarsely chopped macadamia nuts
• 1 1/2 cups white chocolate chips
• Directions:
• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not over mix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Makes 3 dozen.  Recipe from www.food.com

Ginger Snaps

Ingredients:
2 cups sugar
1  1/2 cup butter
1/2 cup molasses 
2 eggs
4 tsp soda
1 Tbsp ginger
1 tsp salt
2 tsp cinnamon
4 cups flour

Directions:
Roll in balls in sugar (nutmeg). Bake 350 for 8 minutes. Slam pan on counter. 

From Kristi Schwab

Greek Slow Cooked Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub ( I used Cavender's All Purpose Greek Seasoning)
1 1/2 Tbsp. minced garlic
3 Tbsp. lemon juice
1-1/2 cups hot water
2 chicken bullion cubes (I used the granules) 

INSTRUCTIONS:
Line slow cooker with liner or cooking spray.
Rub each chicken breast with Greek Rub to coat generously on each side.
Next, rub about 1/2 Tablespoon of garlic on each chicken breast.
Place chicken breast in slow cooker and drizzle lemon juice over the top.
Crumble and stir 2 chicken bullion cubes in 1 1/2 cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
Cook on LOW for 6 hours, or until cooked through and tender.

From Chef In Training

Greek Rice in Rice Cooker

Ingredients:
4 (rice cooker) cups rice 
4 cups water
4 tsp butter
4 Tbsp chicken bouillon granules
1 tsp minced fresh mint
4 tsp lemon juice
1/2 tsp garlic powder

Directions:
Combine all ingredients and cook. 

Adapted from Taste of Home

Magleby's Chocolate Chip Cookies

Cream:
1/2 cup shortening
1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla

Add:
1 tsp salt
1 1/2 tsp baking soda
2 cups 3 Tbsp flour
2 cups chocolate chips
1 cup chopped nuts  (I substituted English toffee bits)

Bake at 350 degrees for 10 minutes.  Do not over bake!

Pumpkin Spice Cake

Ingredients:
2 cups flour
1 tsp. baking soda
1/2 tsp. sslt
2 cups sugar
4 eggs, well beaten
2 cups pumpkin (1 large can of Libby's)
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
1 tsp. vanilla
1 cup oil

Frosting:
1 package cream cheese (8 oz.)
1 cube butter (1/2 cup)
beat at room temperature, then add
2 1/2 cup powdered sugar
2 tsp. vanilla

Directions:
Beat eggs, add pumpkin, all spices, oil, vanilla, and mix.  Add all other ingredients and mix.  Bake at 350 degrees for 20-30 minutes in a sheet cake pan.  Let cake cool then frost.

Recipe from Pamela Dahl.

Crock Pot Baked Potato Soup

Ingredients:
10 red potatoes, cut into cubes
1 large onion, chopped and sautéd in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup sour cream
1/4 cup chives or green onions

Directions:
Place the first 9 ingredients in the crock pot.  Cover and cook on high for 4 hours or low for 8 hours.  The potatoes should be tender.  Stir in half and half, cheese, sour cream and chives or green onion.  Heat through and serve.

Recipe adapted from Food.com and Allrecipes.com.

Peach Turnovers

Ingredients:
4 Tbsp sugar
2 Tbsp flour
1/4 tsp cinnamon
milk
5 cups chopped peaches (or peeled apples)
1 package of frozen puff pastry sheets
3/4 cup powdered sugar
1 Tbsp melted butter
1/2 tsp vanilla
pinch of salt
left over juice from the peaches

Directions:
Preheat oven to 400 degrees.  Line cookie sheet with parchment paper.  For peach filling, mix together sugar, flour, and cinnamon.  Add peaches and toss to coat.  Unfold thawed puff pastries.  Cut into 4 squares each.  Brush edges with milk.  Evenly spoon peach mixture onto center of each square.  Fold one corner to the opposite corner.  Press edges with the tines of a fork to seal.  Place on parchment paper.  Prick tops with fork.  Brush with milk and sprinkle with sugar.  Bake for 15-18 minutes until puffed and golden brown.  For icing, mix together powdered sugar, butter, vanilla, salt and peach juice.  Add enough milk to make icing drizzle.  Fresh raspberries or blueberries can also be added.

French Onion Soup

Ingredients:

3 Tbsp. butter

3 lb. yellow onions

3 tsp. of minced garlic (3 cloves)

1 cup of white wine (I used Pinot Grigio)

32 oz. chicken broth

32 oz. beef broth

1 tsp. thyme

1 tsp. parsley

1 bay leaf

Worcestershire sauce to taste (I used about a Tbsp.)

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  Melt butter in Dutch oven on stove top add onions.  Put in oven with lid on for 1 hours.  Place on stove top and add minced garlic.  Turn heat off and add wine.  Turn heat on medium and cook for 5 minutes.  Add chicken and beef broth.  Add Worcestershire sauce, salt, and pepper to taste.  Return heat to a boil then simmer for 30 to 60 minutes.

Creamed Peas and New Potatoes

Ingredients:

1 1/2 lb. tiny new potatoes (about 15) 2 cups shelled peas or one 10 oz. package frozen peas 1/4 cup sliced green onion 2 Tbsp. butter or margarine 1 Tbsp. all purpose flour 1/4 tsp. salt Dash white pepper 1 cup milk

Directions:

Scrub potatoes and boil until tender. Drain. Meanwhile cool peas until tender and drain. Cook onion in butter until tender. Stir in flour, salt, and pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir 1 or 2 minutes more. Combine vegetables and onion mixture. Serves 4-6 servings.

Recipe from Better Homes and Gardens New Cookbook.

Apple Pie Enchiladas

Ingredients:
21 oz can of apple pie filling (or peach pie filling)
10 (6 inch) flour tortillas
1 tsp cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/2 tsp vanilla (optional)

Directions:
Preheat oven to 350 degrees.  Heat whole package of tortillas in microwave for 30-45 seconds.  Spoon fruit evenly into heated tortillas, roll, and place seam side down in lightly greased baking dish.  I used a 9 x 13 pan.  In a small sauce pan combine cinnamon, butter, sugars, and water.  Bring to a boil, reduce heat, and simmer for 3 minutes, then add vanilla.  Pour sauce over tortillas.  Cover and back for 20 minutes.  Serve warm.

Recipe from food.com.

White Texas Sheet Cake

Ingredients

         1 cup butter, cubed

         1 cup water

         2 cups all-purpose flour

         2 cups sugar

         2 eggs, beaten

         1/2 cup sour cream

         1 teaspoon salt

         1 teaspoon baking powder

         1 teaspoon almond extract

         1/4 teaspoon baking soda

         FROSTING:

         1/2 cup butter, cubed

         1/4 cup milk

         4-1/2 cups confectioners' sugar

         1/2 teaspoon almond extract

         1 cup chopped walnuts

Directions

         In a large saucepan, bring butter and water just to a boil.

         Immediately remove from the heat; stir in the flour, sugar, eggs,

         sour cream, salt, baking powder, extract and baking soda until

         smooth.

        

                     Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at

         375° for 18-22 minutes or until golden brown and a toothpick

         inserted near the center comes out clean. Cool on a wire rack for 20

         minutes.

        

         For frosting, in a large saucepan, bring butter and milk just to a

         boil. Immediately remove from the heat; stir in confectioners' sugar

         and extract. Stir in walnuts; spread over warm cake. Cool

                     completely. Yield: 20 servings.

Recipe from http://www.tasteofhome.com