Quick & Easy Cheese Bread

Ingredients:

For 1 loaf (9x5 inch)

1 3/4 c. of all-purpose flour

1/4 c. of white sugar

2 1/2 tsp. of baking powder

3/4 tsp. of salt

1 c. of shredded Cheddar cheese

1 egg, beaten

3/4 c. of milk

1/3 c. of vegetable oil

Directions:

Preheat oven to 400°.

Lightly grease a 9x5 inch loaf pan.

In a large bowl, mix together flour, sugar, baking powder, salt and cheese.

In another large bowl, beat together egg, milk and oil.

Stir the flour/cheese mixture into the egg mixture, stirring until just moistened.

Pour batter into prepared pan.

Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Recipe from (allrecipes.com)

Pancakes Like IHOP

Ingredients:

For 4 servings

1 c.of All-Purpose Flour

1 1/4 tsp. of Baking Powder

1 tsp. of Baking Soda

1 c. of Buttermilk

1/4 c. of Sugar

1 Large Egg

1/4 c. of Vegetable Oil

Directions:

Mix all dry ingredients thoroughly.

Add the buttermilk, oil and egg.

Whisk all ingredients until thoroughly blended.

Heat a skillet on medium.

Using a coffee cup, pour a small portion of the pancake batter into the skillet to form pancakes.

Once the edges begin to brown, gently flip the pancakes.

Finish cooking until nice and golden brown on both sides

Recipe from (howtoeasy.blogspot.com)

Dinner Rolls

Ingredients:

For 24 rolls

1 c. of water (110°)

2 packages of yeast (Not quick rising)

1/2 c. of butter, melted

1/2 c. of sugar

3 eggs

1 tsp. of salt

4 1/4 c. of flour

Directions:

Combine water and yeast in a large bowl.  Let stand for 5 minutes.

With wooden spoon, stir in butter, sugar, eggs and salt.

Add flour, 1 cup at a time and beat in as much as you can (you will probably be able to use all the flour).

Cover and refrigerate for at least 2 hours, or up to 3 days.

Grease a 13x9 baking pan.

Turn dough out onto floured surface.

Divide into 24 equal pieces.

Roll each piece into a smooth round ball.

Place in rows in prepared pan.

Cover and let rise for 1 hour; until doubled.

Heat oven to 375°.

Bake until golden brown:  about 17 minutes.

Recipe from (food.com)

Crazy Cake

Ingredients:

1 1/2 c. of all-purpose flour

3 T. of unsweetened cocoa

1 c. of white sugar

1 tsp. of baking soda

1/2 tsp. of salt

1 tsp. of white vinegar

1 tsp. of pure vanilla extract

5 T. of vegetable oil

1 c. of water

Directions:

Preheat oven to 350°.

Mix first 5 dry ingredients in a greased 8" square baking pan.

Make 3 depressions in dry ingredients - two small, one larger

Pour vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression.  

Pour water over all.  

Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.

Add frosting.

Recipe from (sweetlittlebluebird.com)

Whipped Frosting

Ingredients:

For 5 c.

3 large egg whites

3/4 c. of sugar

Pinch of salt

1/3 c. of water

1/4 tsp. of pure vanilla extract

Directions:

In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes.

Transfer to a large bowl.

Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined.

Use immediately.

Recipe from (marthastewart.com)

Homemade Chocolate Candy

Ingredients:

For 7 dozen

1/2 c. of coconut oil

1/2 c. of real maple syrup

1/2 c. of organic cocoa powder

1 tsp. of organic vanilla

1/2 tsp. of sea salt

Directions:

Melt together gently in a saucepan over low heat until it’s all mixed together.

Put parchment paper on a few cookie sheets and drop quarter-sized candies onto them.

Put them in the freezer for a while before serving.

Recipe from (kellythekitchenkop.com)

Rice Krispie Treats

Ingredients:

For 12 servings

3 T. of butter or margarine

1 package (10 oz., about 40) of regular marshmallows

- OR -

4 c. of miniature marshmallows

6 c. of Rice Krispies cereal

Directions:

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add the cereal. Stir until well coated.
3. Using a buttered spatula or wax paper evenly press mixture into 13x9x2 inch pan coated with cooking spray. Cool.

Microwave Directions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Recipe from (ricekrispies.com)

Rolled Sugar Cookies

Ingredients:

For 5 dozen cookies

1 ½  c. of butter, softened

2 c. of white sugar

4 eggs

1 tsp. of vanilla extract

5 c. of all-purpose flour

2 tsp. of baking powder

1 tsp. of salt

Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400°. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6-8 minutes in preheated oven. Cool completely.

Recipe from (allrecipes.com)

Pizza Spaghetti Casserole

Ingredients:

For 6 servings

12 oz. of uncooked spaghetti

½ tsp. of salt

1 (1-lb.) package of mild ground pork sausage

2 oz. of turkey pepperoni slices (about 30), cut in half

1 (26-oz.) jar of tomato-and-basil pasta sauce

¼ c. of grated Parmesan cheese

1 (8-oz.) package of shredded Italian three-cheese blend

Directions:

Cook spaghetti with ½  tsp. of salt according to package directions. Drain well, and place in a lightly greased 13x9-inch baking dish.

Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Recipe from (myrecipes.com)

Mongolian Beef

Ingredients:

For 2 servings

⅔  lb. flank steak, sliced across the grain

3 T. of cornstarch

3 tsp. of canola oil, divided

1/2 tsp. of grated ginger

2 cloves of garlic, minced

⅓ c. of low-sodium soy sauce

⅓ c. of water

¼ c. of brown sugar

¼ tsp. (heaping) red pepper flakes

2-3 large scallions, sliced

Directions:

Preheat oven to 350°

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess cornstarch.

Mix together the soy sauce, water, brown sugar and red pepper flakes.

Place in a big oven-proof flat casserole dish. Mix all other ingredients, except scallions and pour over the meat.

Place the casserole dish in the oven and leave for about 1 hour.  

When cooked, add scallions.

Recipe from (en.petitchef.com)

Crispy Baked Cod

Ingredients:

For 4 servings

1 c. of Japanese bread crumbs (panko)*

*1 c. of fine dry bread crumbs may be substituted.

2 T. chopped fresh parsley

2 tsp. of grated lemon rind

1 tsp. of minced garlic

6 (6-oz.) cod fillets

1 tsp. of salt

2 T. of butter, melted

Directions:

Combine the first 4 ingredients in a small bowl.

Place the fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt.

Spoon breadcrumb mixture evenly onto fillets, pressing down gently.

Drizzle evenly with 2 T. of melted butter.

Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

Recipe from (myrecipes.com)

3-Ingredient Pulled Pork

Ingredients:

For 8 servings

1 (2 pound) pork tenderloin (pork shoulder or butt can be used)

1 (12 oz.) can of root beer

1 (18 oz.) bottle of barbeque sauce

8 hamburger buns

Directions:

Place the tenderloin in a slow cooker and pour the root beer over it.

Cover and cook on low for 6 hours or until pork shreds easily with a fork.

After pork has cooked, drain and discard the root beer.

Shred the pork and put it back into the slow cooker.

Pour the barbecue sauce over the pork and stir to combine.

Serve immediately or keep it warm in the slow cooker until ready to serve.

Serve on hamburger buns.

Recipe from (www.tablespoon.com)

Lemon Dill Chicken Skewers

Ingredients:

For 4 servings

4 boneless, skinless chicken breasts

2 T. of extra-virgin olive oil

juice from 1 medium lemon

2 tsp. of dill

1 ½ tsp. of kosher salt

½ tsp. of freshly ground pepper

Directions:

Place your skewers in a dish of water to soak.

Preheat your grill to medium-high.

Cut up the chicken breasts into chunks or strips, whichever you prefer.

Place chicken in a large bowl and toss with olive oil, lemon juice, dill, salt and pepper.

Skewer the chicken and place on the hot grill.

Cook on both sides until opaque and slightly firm to the touch.

Serve hot

Recipe from (foodsofourlives.com)

Cool & Easy Pie

Ingredients:

For 8 servings

⅔ c. of boiling water

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

Ice cubes

½ c. of  cold water

1 tub  (8 oz.) Whipped Topping, thawed

1 Graham Pie Crust (6 oz.)

Directions:

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.

Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

Whisk in Whipped Topping until blended.

Refrigerate 15 to 20 min. or until mixture is thick enough to mound.

Spoon into crust.

Refrigerate for 4 hours or until firm.

Recipe from (www.kraftrecipes.com)

Seven Layer Salad

Ingredients:

For 12-15 servings

6 c. of chopped lettuce

salt and pepper

6 hard-cooked eggs, sliced

2 c. of frozen peas, thawed

8 to 16 oz. of bacon, crisp-cooked, drained, and crumbled

2 c. (8 oz.) of shredded mild Cheddar cheese

1 c. of mayonnaise

1 to 2 T. of sugar

¼ c. of  sliced green onion with tops

paprika

Directions:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper.

Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper.

Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper.

Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad.

Cover and chill 24 hours or overnight.

Garnish with green onion and a little paprika.

Toss before serving.

Recipe from (bewgsinbritain.blogspot.com)

Watergate Salad

Ingredients:

For 8 servings

1 can  (20 oz.) of crushed pineapple in juice, undrained

1 pkg.  (3.4 oz.) of JELL-O Pistachio Flavor Instant Pudding

1 c. of Miniature Marshmallows

½ c. of chopped Pecans

1-1/2 c. of thawed Whipped Topping

Directions:

Combine the first 4 ingredients in large bowl.

Stir in Whipped Topping.

Refrigerate for 1 hour.

Recipe from (www.kraftrecipes.com)