Strawberry Cream Cheese Bread

Yield: 1 loaf

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped

1. Grease and flour a 9x5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350°F oven for 50 to 60 minutes.

Oreo Stuffed Chocolate Chip Cookies

Ready In: 9-13 minutes
Serves: Makes about 2 dozen VERY LARGE Cookies

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. 
2. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
3. In a separate bowl mix the flour, salt and baking soda. 
4.  Slowly add to wet ingredients along with chocolate chips until just combined. 
5. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. 
6.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. 
7. Let cool for 5 minutes before transferring to cooling rack. 
8. Serve with a tall glass of milk, enjoy!

Banana Bread II

Cook Time: 60 minutes
Serves: 1 loaf

1/2 cup margarine

1 cup sugar

2 large eggs

1/2 cup buttermilk

2 mashed bananas (large, ripe)

1 3/4 cups flour

1/2 teaspoon baking soda

i teaspoon baking powder

1 teaspoon vanilla

1/2 cup chopped nuts (optional)

1. Cream butter and sugar. Add eggs and bananas, mix well.
2. Sift flour with baking soda and baking powder.
3. Add sifted ingredients, alternately with buttermilk.
4. Mix in vanilla and nuts.
5. Bake in greased and floured pan at 350 degrees for 50-60 minutes.
6. Test with toothpick to see when done.

Banana Mini-Chip Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Serves: 48 mini muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
2 cups (12-oz. pkg.) semi-sweet mini chocolate chips

1. Preheat oven to 350° F. Grease 48 mini-muffin cups.
2. Combine flour, baking powder and salt in medium bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Beat in bananas and egg.
5. Gradually beat in flour mixture; stir in chocolate chips.
6. Spoon batter evenly into prepared cups, filling 2/3 full.
7. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pans on wire rack.
9. Remove to wire rack to cool completely.

Banana Bread

Cook Time: 1 Hour 10 Minutes
Serves: 1 loaf

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
4. In another bowl, mix together the flour, baking powder, baking soda and salt.
5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
7. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Sugar Cookies

Serves: 4 dozen

5 sticks of butter, softened

2/3 cup sugar

2 eggs, well beaten

1 tsp. vanilla

2 cups sifted flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1. Put butter in a bowl. Add sugar gradually. Add beaten eggs and vanilla.
2. Add sifted dry ingredients.
3. Chill dough for several hours or overnight.
4. Roll out dough on flour covered board to desired thickness. The thicker the dough, the softer and thicker the cookie. The thinner the dough, the crispier and thinner the cookie.
5. Cut out desired shapes and bake on greased cookie sheet at 350 - 375 for 8 to 10 minutes.

Crackle Top Molasses Cookies

Serves: 24

2/3 cup vegetable oil
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup white sugar

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
3. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

Double Chocolate Frozen Fudge Pops

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 4 Hours 35 Minutes
Serves: 8

1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter
1/4 cup miniature semisweet chocolate chips

1. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
2. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

Graham Cracker Crust

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Serves: 1

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Sweet and Spicy Picante Chicken

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Servings: 4

4 skinless, boneless chicken breast halves
1 1/2 cups Picante Sauce or Thick & Chunky Salsa
3 tablespoons packed light brown sugar
1 tablespoon Dijon-style mustard
3 cups hot cooked regular long-grain white rice

1. Place the chicken into a 2 quart shallow baking dish. Stir the picante sauce, brown sugar and mustard in a small bowl. Pour the picante sauce mixture over the chicken.
2. Bake at 400 degrees F for 20 minutes or until the chicken is cooked through. Serve with the rice.

Out Of This World Spaghetti and Meatballs

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 8

3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Restaurant Style Lasagna

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 10 Minutes
Serves: 8

9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 pound lean ground beef
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
2 teaspoons white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce

1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
4. To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
5. In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

Chocolate Chip Pancakes

Serves: 8

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

1. In a bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown.

Peanut Butter Cookies

Serves: 12-18 cookies

1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 Tbsp. water
1 cup flour
1 cup quick oats
1 tsp. baking soda

1. Cream shortening, sugars, egg, peanut butter, vanilla, and water.
2. Add dry ingredients and mix well.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Press thumb or handle of knife onto center of each cookie.
5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
6. Cool on a cooling rack. Store in an air tight container.

Creamy Chocolate Fudge

Prep Time: 10 Minutes
Ready In: 30 Minutes
Cook Time: 20 Minutes
Servings: 48

1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Chocolate Chip Pumpkin Cookies

Serves: 42
Prep Time: 15 minutes
Cook Time: 15 minutes

4 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (16 ounce) can solid pack pumpkin
1 cup vegetable oil
2 cups semisweet chocolate chips
1 cup chopped walnuts

In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.

Pumpkin Bread

Serves: 24
Prep Time: 15 minutes
Cook Time: 50 minutes

1 (15 ounce) can pumpkin puree
4 eggs
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Pie

Serves: 8
Prep Time: 10 minutes
Cook Time: 1 hour

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pumpkin
1 (12 fluid ounce) can Evaporated Milk

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)