Cookie Swap Recipes

Thanks for everyone who attended and brought cookies or other treats.  They were all amazing and I have several new favorites.  We really appreciate all those who brought recipes so we can now make these great recipes. If you haven't turned in your recipe yet, you can send it to me, Andrea or Jamie and we will get it posted with it's photo.  Enjoy!

Orange Ginger Spice Cookies with White Chocolate

- Maegan Stark

3/4 cup butter flavored Crisco
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
zest of 3 large oranges
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
white chocolate chips or almond bark

Preheat oven to 350°.  With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes).  Add the egg and the molasses and beat until completely incorporated.  Add orange zest.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture.  Stir until combined.  Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.  Bake for 8-10 minutes or until just set around the edges and you start to see 'crackling' on the top.  Don't overbake!  You want to keep them nice and chewy-soft in the middle.

Then melt some white chocolate, melting in the microwave in 30 second intervals until melted and smooth.  Take the cooled cookies and dip the edges in the chocolate: shake in the air a bit to let excess chocolate drip off.  Lay the cookies on waxed paper or parchment until the chocolate is hardened.

Snowballs - Maxine Ratliff

Cream together

1 cup butter

1/2 cup powdered sugar

1 tsp vanilla

Add

1 tsp salt

3/4 cup chopped nuts

2 1/2 cups flour

Chill dough.  Roll into balls.  Bake at 400° for 10-15 minutes.  Cool.  Place in a large zip-lock bag and sprinkle with powdered sugar.  Coat well.  Makes 3 dozen.

Homemade Oreo Cookies - Stephanie Young

2 boxes German Chocolate cake mixes

3 eggs

3/4 cup oil

1 can cream cheese frosting

Preheat oven to 350°.  Mix well and roll into 1" balls.  Bake for 8-9 minutes.  Fill two cookies with cream cheese frosting.

250,000 Dollar Cookie - Challene Green

2 cups butter

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp vanilla

4 cups flour

5 cups oatmeal (measure, then blend in blender to fine powder)

1 tsp salt

2 tsp baking powder

2 tsp baking soda

24 oz. chocolate chips

8 oz. Hershey bar (grated)

3 cups chopped nuts (optional)

Preheat oven to 375°.  Cream butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking soda, and baking powder.  Add chocolate chips, pre-grated Hershey bar and nuts.  Roll into balls and place 2" apart on an un-greased baking sheet.  bake for 10 minutes.  Makes 112 cookies.

Orange Cream Chip Cookies - Marilyn Porter

3 cups shortening

9 oz. cream cheese

orange juice of one orange

1 1/2 tsp salt

3 cups chocolate chips

3 cups sugar

6 eggs

grated orange peel of one orange

6 3/4 cups flour

Beat shortening with sugar and cream cheese.  Add eggs & beat.  Add orange juice, orange peel & salt.  Beat well.  Add flour and chocolate chips, beat.  Drop by teaspoonfuls on lightly greased cookie sheets and bake at 325° for 16-18 minutes (edges should be light brown).  When cool, frost with:

Orange Icing

6 cups powdered sugar

orange juice of 1 orange

9 oz. cream cheese

grated orange rind of one orange

Beat cream cheese and powdered sugar together.  Add juice and orange rind.  Add more juice if needed to reach spreading consistency.

Triple-Chocolate Peppermint Treats - Marianne Arnold

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

3/4 cup baking cocoa

1 tsp salt

1 tsp baking soda

1 cup (6 oz.) semisweet chocolate chips

1/2 cup 60% cacao bittersweet chocolate baking chips

In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well.  Stir in the chocolate chips.  Drop by rounded teaspoonfuls 2 inches apart onto un-greased baking sheets.  Bake at 375° for 8-10 minutes or until set.  Cool for 2 minutes before removing to wire racks to cool completely.  Yiels: about 1 1/2 dozen.

White Chocolate Frosting

1/2 cup white baking chips

4 oz. cream cheese, softened

3 cups confectioners' sugar

1/3 to 1/2 cup crushed peppermint candies

In a small bowl, beat cream cheese and cofectioners' sugar until smooth.  Beat in melted chips.  Frost cookies; sprinkle with peppermint candies.

Sugar Cookies (The Best!) - Stephanie Young

1 1/2 cups sugar

1 cup shortening

1/4 tsp salt

4 tsp baking powder

1 1/2 tsp vanilla

1 tsp almond extract

2 eggs

4 1/2 - 5 cups flour

1 cup milk

1 1/4 tsp baking soda

Preheat oven to 350 °.  Cream together sugar and shortening.  Add remaining cookie ingredients to creamed mixture.  Roll out dough 1/4 thick.  Cut with cookie cutters.  Bake for 8-10 minutes.  Do not overbake!  Frost when cool.

Frosting

1/2 cup butter, softened

4-6 Tbsp milk

1 1/2 tsp vanilla

6 cups powdered sugar

Lemon Crinkle Cookies - Kim Jones

1/2 cups butter, softened

1 cup sugar

1/2 tsp vanilla

1 egg

1 tsp lemon zest

1 Tbsp fresh lemon juice

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

1 1/2 cups flour

1/2 cups powdered sugar

Preheat oven to 350°.  Grease light colored baking sheets with non-stick spray. (If using darker pans, reduce time by about 2 minutes.)

In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.

Banana Cookies - Lisa Evans

1 white, yellow or spice cake mix
2 eggs
1/3 cup butter or margarine, melted
1/3 cup applesauce
1 large banana, mashed

Preheat oven to 350°.  In a bowl, use a spoon to mix together the cake mix, eggs, butter and applesauce.  Stir in the banana.  Drop 1 inch dough balls onto a lightly greased cookie sheet.  Bake for 9-12 minutes or until light golden brown around edges.  Remove cookies and place on a nonstick rack to cool.  Makes 42 cookies.

S'More Cookies - Emilee Brooks

1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 dash cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups miniature chocolate chips
2 cups mini marshmallows
3 regular size Hershey bars
1-2 packages graham crackers

Pre-heat oven to 375°.  In a medium bowl; combine flour, baking soda, salt, dash of cinnamon.  In large bowl; beat together butter, brown sugar, sugar and vanilla until creamy.  Add eggs 1 at a time, beat well after adding each.  Slowly beat in flour mixture until smooth.  Stir in chocolate chips and marshmallows.  Lay graham crackers out on a cookie sheet side by side as close a you can get them.  (Optional: you can then bake the graham crackers in the oven for 4 mins.  Then set aside to cool.)
Then place about a tablespoon of dough on each graham cracker square.  Press down slightly with fingertips.  Bake in the oven for 5 mins.  Remove from oven and press Hershey bar pieces on top (you can put a whole Hershey square on each cookie, or break the square in half).  Bake another 5-7 min more.  Let cool completely before cutting into squares.  I used a pizza cutter to cut them apart.

Lemon Burst Cake Mix Cookies - Kristyn Hansen

1 box Lemon cake mix
1-8 oz. container Cool Whip
1 egg
1 tsp lemon extract
1/3 cup powdered sugar (for rolling)

Preheat oven to 350°.  In a medium bowl, beat egg until fluffy, then add extract, cake mix and Cool Whip and mix until well blended.  Dough will be thick and very sticky.

Drop by spoonfuls (a scoop works great) into a bowl of powdered sugar and shake to coat.  Place on a parchment lined and sprayed cookie sheet.  Refrigerate dough balls for 10-15 minutes to help keep them from spreading during baking.   Bake for 10-12 minutes or until edges are lightly browned.  Cool almost completely before removing from cookie sheet.  Cookies will be very soft, but chewy.  Makes 4 dozen.

Soft Gingersnaps - Kayla Phipps

3/4 cup butter flavor Crisco
1 cup sugar
1/4 cup light molasses
2 cups flour
1 egg beaten
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
2 tsp soda

Cream shortening and sugar.  Add molasses and egg.  Beat well.  add sifted dry ingredients.  Mix well.  Refrigerate fore a  least 1 hour.  Roll into small balls.  Try to get them all the same size.  Roll in sugar to coat.  Bake at 350° for 10-12 minutes.

Here is the link for the yummy Spiced Cider that Hiroko made:
 http://allrecipes.com/recipe/hot-spiced-cider/detail.aspx

Mini Cheesecakes - Hiroko Bunderson

2 - 8 ounce packages cream cheese, softened

2  eggs

¾  cup sugar

1  Tbsp lemon juice

1  teaspoon vanilla

24 vanilla wafer cookies

1  can favorite pie filling or fresh fruit

Put 24 paper baking cups into muffin tins. Place a vanilla wafer flat side down in the bottom of each cup. In a large bowl beat together cream cheese, eggs, vanilla, sugar, and lemon juice until there are no lumps (make sure cream cheese is softened). Pour batter into muffin tins. Bake at 375 degrees for exactly 15 minutes. It will not look done when finished. There should not be any browning at all on the top.

Let cool in the fridge overnight. Peel off papers and top with your favorite pie filling or fruit. Makes 24 mini-cheesecakes. 

If you don't see a recipe that you wanted on here, then get after your friends to get them turned in!
Have fun baking and have a great Christmas!
Kristyn

Favorite Christmas Books

Here is a list of the favorite Christmas books that the sisters brought to our cookie swap to share.  If you haven't read them, you may want to check some out for a great holiday read.

Gathering Christmas - Larry Laycock

It's Christmas David - David Shannon

Christmas Rose - Robyn Buttars

The Polar Express - Chris Van Allsburg

Jingle Bugs - David A. Carter

Elf on the Shelf - Carol V. Aebersold

The Red Bird of Christmas - Fanny Flag

Santa and the Bears - (movie)

The Christmas Gifts - Precious Moments

The Christmas story in the bible - Book of Luke

A Christmas Dress for Ellen - Thomas S. Monson

The Night Before Christmas - Clement C. Moore

Silent Night Holy Night - Deseret, Walter Cronkite

The First Gift of Christmas - Richard Paul Evans

The Story of the Other Wiseman - Henry Van Dyke

Believe, Christmas Treasury - Mary Englebreit

Christmas Oranges - Linda Bethers, Ben Sowards

The Dinosaurs' Night Before Christmas - Ann Muecke

The Little Match Girl - Hans Christian Andersen

The Forgotten Carols - Michael McLean

If you weren't able to come but would like to share your favorite, leave a comment!

Yummer Summer Recipes

Summer Veggie Medley
Jasmine Crosby

1-2 Zucchini (chopped)
1-2 Crookneck Squash (chopped)
1/2-1 Onion (chopped)
1-2 Tomatoes (chopped)
Fresh Basil (I slice mine thin)
Fresh Rosemary (chopped fine)
Salt
Cracked Pepper
Lemon Zest from 1 lemon
1 tsp. lemon juice
1TBSP Butter
1 TBSP Olive Oil

Heat butter and oil in large pan. Add lemon juice and zest and saute onions, zucchini, and squash. When the veggies are soft, add fresh herbs and salt and pepper to taste. Simmer for 3-5 minutes. Remove from heat and add chopped tomatoes. Mix and serve. Also good with bread crumbs and mozzarella cheese on top.


Pasta Salad
Luanne Stong

Pasta (wheels, shells, rotini - whatever you have), cooked, drained and cooled
Eggs, boiled, cooled and diced
Meat (chicken, bacon, ham - again, whatever you have), cooked,cooled and diced
Cheese, diced
Veggies: cherry tomatoes, cut in half
broccoli, cut in bite-sized pieces and cooked tender crisp
radishes, sliced
dill pickles, diced
any other random vegetables you have laying around!
Italian dressing, to taste

Mix it all together and let it marinate a bit. The dressing tends to get absorbed so you may have to add more.


Strawberry Pretzel Jell-o salad
Diane Smith

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat cream cheese and fold in in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Sugar Cookie Recipe

I've had requests for the sugar cookie and icing recipes from the Mother's Day cookies, so here are the links.

The cookie recipe is the No Fail Sugar Cookie Recipe from Fancy Flours.  This dough is heavenly to work with and tastes great also.  You roll out the dough between sheets of parchment paper, so there's no messy flour to deal with.  Just make sure you whip the butter and sugar for as long as it calls for because it really makes a difference.  I like thick cookies, so I cut the dough about 1/4" thick (or a little more).  I had to cook them longer than it calls for because they were so thick.  You bake them until the edges just barely start to turn golden brown.

The Royal Icing is also from Fancy Flours.  I've tried several different ones, and this one is wonderful!  You can flavor it with either almond or lemon extract, I use lemon because I LOVE it.  I used 1/2 tsp. for this recipe, but you could use up to 1 tsp for a strong lemon flavor.  This icing uses meringue powder which makes it harden nicely, if you give it enough time to set up.  It needs to set up at least 12 hours if you are going to stack them.  The cookies won't dry out if you are covering the whole surface because the icing holds the moisture in.  You can buy meringue powder at Hobby Lobby or Walmart (by the cake decorating stuff in the party section, not the food section).

There are lots of tricks to getting the icing to the right consistency for lining and flood filling.  I still have to experiment, but the best tip I've seen is to cut through your icing in a bowl with a knifa and if the cut completely smooths back out in about 5 seconds it works really well for flood filling.  You may want it at about 7-8 seconds for outlining.  But really, you need to go to these websites for how-to videos and tutorials that are great - this is where I learned how.  Sadly, once you see their cookies you won't think the one's I decorated look that great!

Sweetopia tutorials
University of Cookie
Fancy Flours  (go to the categories box)
 
Thanks to Kim L. for helping to make so many cookies, and Diane for making the cute labels!
Kristyn

Mexican

BEEF ENCHILADAS
Tara Owens

1 1/2 lbs. hamburger ( seasoned with oregano, cummin, and celery salt )
4 oz. bottle taco sauce
1 tsp. vinegar
1 1/2 cups sour cream
10 tortillas
1 cube of butter
cheese

Brown and season hamburger. Then mix taco sauce, sour cream, and vinegar with hamburger. Melt butter. Put tortillas in butter and and put hamburger mixture inside. Roll and put in baking dish. Cover with cheese. Bake at 450 for 15 minutes. OR
I just put the beef mixture in the uncooked tortillas rolled them tight and put them in oil and fried them until the tortilla was cooked.


CREAMY CHICKEN ENCHILADAS
Maxine Ratliff

2 cups cooked dices or shredded chicken
1 medium onion finely chopped
8 oz. cream cheese
3/4 cup whipping cream
1 small can sliced olives ( optional )
Mix first 5 ingredients together.
Then mix together the next four ingredients.
1 4 oz. can diced chiles
2 cans cream of chicken soup
1 cup sour cream
1/4 cup whipping cream

You will also need 1 lb. grated Jack cheese and 12 medium flour tortillas.

Cover bottom of 9X13 casserole dish with a some sauce. Put small amount of chicken mixture in each torilla, sprinkle with cheese. Roll up and place in casserole dish. Pour on the rest of sauce and then top with remaining cheese. Bake at 350 for 25-30 minutes.


CALABACITAS (little squash)
Kristyn Hansen

This recipe is from my aunt from Mexico. She says it is a very popular dish in Mexico, but not here for some reason. It's a great way to use up zucchini and my family loves it so we make it often.

3 medium size zucchini squash, washed, cut lengthwise into four pieces and sliced into thin pieces
1 large tomato cut in small pieces
1/2 small white onion, chopped very fine
2 cloves chopped garlic
1 small can of corn (kernel, not creamed)
2 cubes chicken bouillon
pepper to taste
4 oz. colby jack cheese, cut in small chunks

Saute squash in 3-4 tablespoons of butter over medium heat for about 5 min. Add onions and garlic and saute for 3 min. Add tomatoes and corn. Simmer for 5-10 min. over low heat. Add chicken bouillon (or chicken flavored powder) for flavor.
Add pepper to taste (shouldn't need extra salt because of the bouillon). Don't overcook. Turn stove off. while vegetables are still warm, add the cheese, stir. Can add more cheese if you like it cheesier (I do!) Eat by itself, or over white rice, or with tortillas.

Yummy Requests

Sopapilla Cheesecake
Kristyn Hansen

2 packages crescent rolls
8 oz. cream cheese (room temp)
1 1/2 cup granulated sugar
1 Tbsp. vanilla
1 cube (1/2 cup) real butter
1 tsp ground cinnamon
1 can (12-16 oz.) fruit topping (cherry, apple, blueberry, etc.)

Press 1st package crescent rolls into a 9x13 pan. Mix cream cheese, 3/4 cup sugar and vanilla; spread over rolls.
Place 2nd package of crescent rolls onto a sheet of waxed paper. Pinch edges together then place on top of cream cheese mixture.
Melt butter; mix with 3/4 cup sugar and cinnamon then pour over top and spread to edge. Bake at 350 degrees for 20-25 min or until browned.




FLUFFY BERRY CREAM DESSERT
Valerie Gale

CRUST: 3 Cups graham crackers (crushed)
1/2 Cup Sugar
3/4 Cup Butter
Reserve 1/2 cup for top Press the rest in a 9x13 pan

FILLING: In a small pan dissolve 2 envelopes Knox gelatin in 1- 1/2 cups cold water.
Add 1 cup sugar. Cook until sugar is dissolved- Cool. Then add 2 cups sour cream,2 cups raspberry yogurt , 1 tsp vanilla. Chill in fridge until almost set when almost set mix 2 cups heavy whipping cream (whipped with 1/2 cup powdered sugar) Fold in 2 cups fresh raspberries and pour over crust, top with crumbs.

Rise and Shine

Monkey Bread
Lacey Hoffman

24 Roades Rolls (frozen)
1 3 oz. package cooking vanilla pudding (DON'T COOK)!
1 cup brown sugar
1 cube melted butter
2 teaspoons cinnamon
2 tablespoons milk

Grease bundt pan and place frozen rolls evenly in pan. Sprinkle pudding mix over the top of the rolls. Mix butter, cinnamon, brown sugar and milk. Pour over the rolls. Spray tinfoil and cover rolls and leave overnight on counter or let rise (takes about 6-8 hours). Uncover and bake at 350 degrees for 25-30 minutes. Invert immediately onto a platter or pan. YUM!




German Apple Pancakes
Kristyn Hansen

8 eggs
1 1/2 cup flour
1 1/2 cup milk
1 tsp salt
1/4 cup butter
3 medium apples, thinly sliced and pared
1/2 cup brown sugar
1/2 tsp cinnamon

Set oven to 400 degrees. Slice up butter in 9x13 pan and place in oven while preparing the apples. Put apples into warm butter and sprinkle cinnamon over them, then place back in oven. Beat eggs, flour, milk and salt together for 1 minute. Pour batter over apples. Sprinkle brown sugar and cinnamon over the entire top, and place in oven for about 20-25 minutes until puffed and golden brown.

Homemade Syrup
1 cup sugar
1 cup brown sugar
1 cup water
1 tsp maple flavoring

Mix sugar and water together in a saucepan on med. heat until sugar is dissolved (don't let boil). Remove from heat and stir in maple flavoring.



Mom's Buttermilk Pancakes
(I didn't bring these, but wanted to share the recipe anyway because I love them.)
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 egg
2 Tbsp sugar (or 1/4 cup dark karo syrup or 1/4 cup honey)
1/4 cup oil
buttermilk (uses about 2-3 cups? Sorry, I don't measure)

Mix dry ingredients together. Add remaining, then mix in buttermilk as much buttermilk as you need with beaters until it's the right consistency (like applesauce).

Homemade Buttermilk
1 cup buttermilk (leftover from store bought)
7 cups warm water
2 cups powdered milk

Mix (I put 1/2 of the water in a pitcher with the powdered milk and whisk it good, then add the rest of the water), cover and set in warm place until thickened. Then refrigerate.


Stuffed French Toast with Fruit Compote
Marianne Arnold

French Toast
2 Eggs
½ cube melted butter
1 ½ c milk
4 t vanilla
¼ c sugar
2/3 c flour
½ t salt
Bread – use a Texas style bread that is thick so it will soak up batter without getting soggy
Strawberry cream cheese

Mix ingredients from eggs to salt in a blender to create the batter, then pour into a bowl. Spread strawberry cream cheese between two slices of bread. Cut diagonally. Dip each peace in the batter and fry on a griddle that has been greased with melted butter. Fry until each side is browned, including the edges.

Fruit Compote
1/2 bag of frozen mixed berries
1 T cornstarch
1 T sugar

Put frozen berries in a pot, add sugar and corn starch and cook on medium to medium-high heat. Stir and watch carefully to avoid scorching.
Top French toast with berries, and whipped and sliced almonds if desired.


Apples Pancakes with Cider Syrup
Marianne Arnold

2 c complete pancake mix
1 ½ c water
¾ c grated apple
½ t ground cinnamon

Cider Syrup
½ c sugar
1 T cornstarch
1/8 t ground cinnamon
1/8 t ground nutmeg
1 c apple cider or juice
2 T butter, cubed
1 T lemon juice

In small bowl, stir the pancake mix, water, apple, and cinnamon just until moistened. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon, and nutmeg. Stir in the cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice.


Easy Morning Waffles
Marianne Arnold

2 c all-purpose flour
1 T brown sugar
2 t baking powder
½ t salt
½ t ground cinnamon
3 eggs, separated
2 c milk
¼ c canola oil
¾ t vanilla extract

In a large bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. In a small bowl, whisk the eggs yolks, milk, oil and vanilla; stir in dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron until golden brown.

FRENCH TOAST SOUFFLE
Maxine Ratliff

10 cups white bread crumbs (I used cinnamon bread 1 1/2 loaves)
1 (8oz.) package cream cheese - softened
8 eggs
1 1/2 cups milk
2/3 cup half and half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 can sweetened condensed milk
2 tablespoons confectioners sugar

1. Place bread cubes in a lightly greased 9X13 inch baking pan
2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in milk, half and half, maple syrup, cinnamon and vanilla until mixture is smooth.
5. Pour cream cheese mixture over the bread.
6. Pour condensed milk over top; cover and refrigerate overnight.
7. Next morning, remove souffle from fridge, and let stand at room temperature for 30 minutes. Mean while, preheat oven to 375 degrees F (190 C).
8. Bake uncovered to 30-50 minutes or until knife inserted in center comes out clean.
9. Sprinkle with powdered sugar and serve warm.



Frittata
Luanne Stong

4 strips bacon, sliced
2 baked potatoes, sliced
4-5 mushrooms, sliced
4 eggs, beaten
1 cup shredded cheese

Fry bacon with mushrooms and potatoes. Pour eggs over them and salt and pepper to taste. Sprinkle cheese over top. Cover with lid and cook until puffy.


Streusel
Victoria Carpenter

Sift together
1 1/2 cup flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Add
1 egg
1/2 cup milk
1/4 cup oil
Mix until well belended. Place in greased 9X9 pan. Add topping and bake at 375 for 25minutes

Topping
1 Tbl. softend butter
1 Tbl. flour
1 tsp. cinnamon
1/4 cup brown sugar
( you can double topping if desired )


German Pancakes
Tara Owens

6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
5 tbls. butter

Whip eggs until thick and then add milk, flour, and salt. Heat butter in 9X13 pan while oven is preheating. Pour batter into pan of melted butter. Bake at 450 for 15-20 minutes. Serve with syrup.

A Little Piece Of Italy

Tomato Basil Soup
Jamie Reeves

Ingredients
2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
18 to 20 fresh basil leaves, minced
1 teaspoon sugar
1 cup heavy whipping cream
1/2 cup butter
Directions
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.



Baked Spaghetti
Maxine Ratliff

1 pkg. noodle (can use any kind)
1 family size can mushroom soup- Thin with milk
1 pkg. Italian blend shredded cheese
1 lb. Italian sausage
1 Red and 1 Green pepper (thinly sliced)
1 pkg. sliced mushrooms
1 Onion thinly sliced
1/2 cup sliced olives (green or black or both)
1 large can diced tomatoes

Cook noodles
Brown meat
Saute veggies until tender (onion, peppers, and mushrooms)
Add tomatoes and olives
Mix in meat
Alternate meat mixture with noodles in large casserole dish
Pour thinned mushroom soup over top
Sprinkle cheese on top
Bake at 350 degrees 25-30 minutes



Garlic Parmesan Potatoes
Tara Owen

Boil 5 lbs. red potatoes in salted water until tender but firm. Drain and cut into cube siz pieces. Put potatoes on a cookie sheet lined with foil and sprayed with cooking oil. Sprinkle with garlic spread seasoning and ground pepper. Top with grated parmesan cheese. Melt two tablespoons of butter and pour evenly over the top. Bake at 400 for 25 minutes.


Parmesan Chicken
Tara Owen

Put chicken breasts in a bowl of grape seed oil to coat. Place in pan and season with lemon pepper, garlic pepper, and Johnny's seasoning. Take each breast and dip into 1) melted butter, 2) italian bread crumbs, 3) parmesan cheese. Then dip the top of the breast back into butter and sprinkle parmesan on top. Place on a foil lined cookie sheet. Bake at 350 for 25 minutes or until chicken is cooked.

Crockpot Italian Chicken
Kristyn Hansen

8-10 frozen chicken breasts
1 (8 oz) cream cheese, softened
1 envelope Italian seasoning mix
2 cans cream of chicken soup
Optional ingredients:
1 can artichoke hearts
3 Tbsp. capers (or as many as you like - I love them)
2 cans of mushrooms, or use fresh sliced mushrooms
diced pimentos

Place chicken in crockpot or slow cooker. Mix cream cheese, seasoning and soup in a bowl and dump over chicken. Cover and cook for however long it takes to cook the chicken! I don't know. It takes about 3 hours total on high in my slow cooker, so it would take longer in a crockpot. Stir after about 1 hour. After the chicken is partly cooked, add the remaining ingredients. When the chicken is done you can serve it whole or dice it and return it to the sauce. I dice it. Serve over egg noodles, fettuccine noodles or rice. Serves 8-10. Can make less, just reduce the number of chicken breasts and only add 1 can of cream of chicken soup.



Quick Chicken Primavera Risotto
Susie Clawson

Ingredients:
2 boneless, skinless chicken breasts (about 6 ounces each)
Salt and coarsely ground black pepper
Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled
1 medium zucchini
2 plum tomatoes
2 - 2 1/2 cups chicken broth
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup snipped fresh basil
2 ounces mascarpone cheese or cream cheese (optional)

Directions:

1. Flatten chicken to 1/2-inch thickness. Season both sides with salt and black pepper. Lightly oil (12-in.) skillet; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces and set aside.
2. Chop onion. Lightly oil the same skillet. Cook onion and garlic over medium heat 4-6 minutes or until onion is tender.
3. Add rice; juice caramelized lemon halves into skillet Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips.. Slice zucchini. Seed tomatoes; dice. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.
4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.

Appetizers

Cheesy Baked Dip (a.k.a. 'The Most Fattening Dip Ever - But Worth It')
Kristyn Hansen

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
green onion (suit your own taste)
1 cup chopped ham
1/2 pound cooked, chopped bacon
1 round bread loaf, hollowed out (I used a loaf of artisan bread and it filled the whole thing)

With a serrated knife, cut top off of bread loaf and pull center of bread out. Place on a cookie sheet. Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread and/or chips


Hot Artichoke and Spinach Dip

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Mix everything together then gently stir in spinach and artichokes (I usually use a whole pkg. of spinach). I mix in the mozzarella instead of putting it on top because I read in the comments that it makes a crusty cheese shell on top. I couldn't find Romano cheese, so I just added extra mozzarella. I have also used an Italian blend of cheeses before, but I prefer freshly grated cheese over pre-grated because it melts better. Transfer to a baking dish and bake for 25 minutes or until hot and bubbly and slightly browned.


Yummy Cheese Dip
Lacey Hoffman

1/2 of large bar of Mexican Velveeta Cheese
1-2 cans Chili with NO beans (just depends on your tastes)
1 can green chiles
1 bunch green onions chopped

Put it in a crock pot and warm until melted, stirring occasionally. Eat with tortilla chips. Yum!


Cheese Balls
Marianne Arnold

2 8 oz packages cream cheese
1 8 oz can drained, crushed pineapple
2 c chopped nuts
1/4 c finely chopped green pepper
2 Tbsp finely chopped onion
1 tsp season salt

Mix all but half of the nuts by hand or hand mixer. Form balls and roll into chopped nuts.



Sweet Pretzel Nuggets
Maxine Ratliff

Ingredients:
1 package (16 oz.) sourdough pretzel nuggets
2/3 cup canola oil
1/3 cup sugar
2 tsp. ground cinnamon
Dash of cloves and nutmeg

Directions:
Place pretzels in a microwave safe bowl.
In a small bowl, combine oil, sugar, and spices
Pour over pretzels, toss to coat
Microwave uncovered on high for 1 and 1/2 minutes
Toss again to coat pretzels
Microwave 2-3 minutes longer, stirring after each until
oil is absorbed. cool to room temperature and store in air tight container



Swedish Meatballs
Kim Jones

1 bag of frozen meatballs
1 med size bottle of grape jelly
1 med size ketchup

Heat meatballs according to directions on the bag. Combine grape jelly and ketchup and cook over the stove till warmed. (Taste the sauce to make sure its an equal blend of jelly and ketchup) Add meatballs. This can all be done in a crock pot if needed.



Lumpia Wraps
Helen Cordero

Ingredients:
Ground beef
Celery
Carrots
Salt to taste
1 onion, thinly sliced
1 pkg. Lumpia wrappers (available at frozen section at oriental stores: Oriental market by sew n save in Clearfield, Z-world Filipino Store in sunset, Hill AFB commissary)
You may substitute ground pork , shrimp with vegetables (shredded cabbage, shredded carrots , red pepper, green beans or bean sprouts.)
In large skillet or wok, combine ground meat and onion. Cook on medium heat, stirring. Add carrots, cabbage, green beans and bean sprouts, one at a time, stirring as they cook. Add garlic powder. Allow liquid to cook off the mixture.
Set aside and allow to cool.
Place mixture in center of wrapper. Wrap with the Lumpia wrapper (Follow the wrapping directions on the Lumpia wrapper package).
Seal with water and press. Heat oil to medium and fry lumpia, a few at a time, until golden brown.


Antipasti Pull-Apart Pizza
Susie Clawson

Ingredients:
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz) refrigerated French bread dough (see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
1/2 cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) Coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)

Directions:

1. Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
2. Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus(R). Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
3. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.