Peach and Raspberry Jam

5 ½ c. peeled, crushed peaches
¼ c. lemon juice
1 pkg. (10 or 12 oz.) frozen raspberries
1 pkg. pectin MCP
Combine above ingredients in pan and bring to a boil.
Add: 8 ½ c. sugar
Return to boil and boil for 8 min.

Then add: 1 lg. pkg. raspberry jello

Fill clean pint jars (makes 6). Cold pack for about 20 minutes. So yummy!


Thanks to Elaine Griffiths for this wonderful canned jam.

Bow Tie Spinach Salad

Salad Ingredients:
8 c. spinach, torn
8 oz. Bow Tie Pasta, cooked and cooled
1 bunch green onions, chopped
¼ c. parsley, chopped
¼ c. salted sunflower seeds
½ c. red and yellow bell pepper, chopped
4 chicken breasts, cooked and shredded

Dressing:
½ c. oil
1/2 c. soy sauce
2/3 c. rice vinegar
6 T. sugar
½ t. pepper
¼ c. sesame seeds

Directions:
Combine dressing ingredients in a large Zip-loc bag; add cooked and shredded chicken and marinate overnight in refrigerator. Combine remaining salad ingredients in large bowl. Before serving, toss with dressing and chicken mixture.

Cinnamon Breakfast Cake

¾ c. butter
1 c. sugar
2 eggs
1 c. sour cream
1 t. vanilla
2 c. flour
½ t. baking soda
1 t. baking powder
½ t. salt
¼ c. brown sugar
½ t. cinnamon
½ t. nutmeg

Cream together butter and sugar; add eggs and beat well. Add sour cream and vanilla. Mix flour, soda, baking powder and salt. Mix together brown sugar, cinnamon, and nutmeg. Sprinkle part of this mixture in buttered 9x13 pan. Spoon butter into pan, sprinkle with remaining sugar mixture. Use spoon to swirl topping with batter. Bake at 375 for 30 minutes.

Archibald’s Favorite Chinese Meal

Rice:
2 c. rice (uncooked)
2 cans consume or broth
1 can water
½ c. margarine
2 t. onion flakes

Stir-fry Chicken or Beef
4 chicken breasts or sliced round steak
6 T. soy sauce
2 T. corn starch
1 t. sesame seed oil
¼ t. garlic salt
Vegetables of your choice
1 can water chestnuts

Sweet and Sour Sauce
½ c. sugar
1 T. catsup
¼ t. soy sauce
1 c. water
½ c. vinegar
2 T. cornstarch mixed with 2 T. water
1 can pineapple chunks

Rice: Mix ingredients together in 9x13 pan and bake at 350 degrees for 1 hour. Stir fry: Soak the meat in a mixture of soy sauce, cornstarch, sesame seed oil and garlic salt. Stir fry until meat is done (5-10 minutes), add vegetables and water chestnuts and 1 cup of water. Cook 5 minutes. Serve over rice. Sweet and Sour sauce: In a saucepan warm sugar, catsup, soy sauce, water and vinegar. Add the cornstarch and water mixture. Stir on medium heat until thickened. Add pineapple chunks. Serve over rice and meat.

Chocolate Eclair Cake

1 lb. graham crackers
2 small pkg. instant vanilla pudding
3 ½ c. cold milk
8 oz. cool whip

Line 9x13 pan with graham cracker squares. Mix pudding and milk. Fold in cool whip. Spread ½ pudding mixture over crackers. Add another layer of crackers and then pudding mixture, top with another layer of crackers. Frost with chocolate frosting. Chill 3-4 hours.

Frosting

2 T. butter – melt and add 3 T. cocoa and 2 c. powdered sugar. Add enough milk to make easy to spread – about 2-3 T.

BROCCOLI CAULIFLOWER SALAD

1 lg. head cauliflower
1 lg. head broccoli
1 red sweet onion (to taste)
8 oz. mozzarella cheese (shredded small)
1 lb. bacon cooked and crumbled

Cut ingredients in small pieces. Pour dressing over all.

Dressing:
1 ½ c. mayonnaise
¼ c. sugar
4 t. vinegar

CHICKEN GRAPE SALAD

2 c. diced, cooked chicken
½ c. diced celery
½ lb. grapes, washed and halved
1 ½ c. drained pineapple tidbits
½ c. mayonnaise
½ c. silvered almonds

Mix together. Chill. Eat plain or on crescent rolls.

Parmesan Chicken - Jennifer's

4 chicken breasts, cut into strips
1 beaten egg
Italian breadcrumbs
3 T. olive oil
onion salt
salt and pepper
Hunt’s Traditional Spaghetti Sauce
¾ c. Parmesan cheese
Mozzarella cheese, shredded
Spaghetti noodles

Dip chicken breast strips in 1 beaten egg then coat with breadcrumbs. Add 3 T. olive oil to frying pan. Brown chicken on both sides. Sprinkle with onion salt, salt and pepper.

Mix 1 can of spaghetti sauce with ½ c. parmesan cheese. Pour half of the sauce in a casserole dish.

Lay chicken breasts on top. Sprinkle generously with mozzarella cheese. Pour remaining sauce over and sprinkle again with more mozzarella cheese. Bake at 350 for 30-35 minutes.

Cook spaghetti noodles. Toss with olive oil, basil leaves and onion salt to desired taste. Serve chicken over noodles.

Easy Skillet Pork Chops

4 pork chops
1 can cream of celery soup
1/4 c. apple juice
2 T. spicy brown mustard
1 T. honey
1/8 t. pepper
4 c. cooked egg noodles

Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chops and cook 10 minutes or until browned. Set chops aside. Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Return chops to pan. Reduce heat to low. Cover and cook 10 minutes longer or untilchops are no longer pink. Serve with pasta.

(This is one of Matt's favorites)

Taco Meat

1 T. vegetable oil
1 pd. ground beef
1 onion, minced
3 cloves garlic, minced
Brown above ingredients, drain grease

Add:
2 T. chili powder
1 t. cumin
1 t. coriander
½ t. oregano
¼ t. cayenne
salt
½ c. tomato sauce
½ c. chicken broth
2 t. cider vinegar
1 t. brown sugar

Simmer meat for 30 min. to 1 hour reducing liquid. I like to triple the batch and freeze for another time.

Thanks Heidi Worley for this yummy one!

Pumpkin Cake With White Chocolate Glaze

Ingredients:
• Vegetable spray
• 1 1/3 cup water
• 1 box light yellow moist deluxe cake mix
• ¾ cup canned pumpkin
• 1 egg and 1 egg white
• 1 ½ tsp. cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
Preparation:
Preheat oven to 350 degrees. Spray cake pan. Mix water, cake mix and all ingredients in large mixing bowl. Beat on low until all ingredients are combined, then beat on high for two minutes. Pour into cake pan and bake for one hour. Cool in pan for 20-25 minutes, then remove and let stand for 30 minutes.
White Chocolate Glaze Ingredients:
• 2 T Soft tub margarine
• ½ cup sugar
• ¼ cup white chocolate chips
• 3 T skim milk
• 1 c confectioner’s sugar
• 1 tsp. vanilla extract
Preparation:
In a small saucepan, melt margarine and chocolate over med-low heat. Whisk in rest of ingredients and cook for two minutes stirring until completely smooth. Drizzle over top of cake. Serve warm and enjoy.

Mrs. Field's Blue-Ribbon Chocolate Chip Cookies

Secrets from the Mrs. Fields Kitchens
1-Use the best products available. All Mrs. Fields cookies—and the new Cookies ‘n’ Cream Chiller— start with the best, finest ingredients. At Mrs. Fields we use a special blend of vanilla extracts from vanilla beans grown in places such as Madagascar and the islands of Indonesia. This special blend of vanilla extracts was designed personally by Debbi Fields nearly 30 years ago.
2-Don’t use too much flour or you won’t have a round cookie.
3-Use partially melted butter to keep your cookies from looking dark and greasy.
4-Use frozen or cold dough balls. Just put your dough in the freezer or refrigerator when you’re done mixing. This will prevent cookies from browning too quickly and will help them not to spread too far.
5-Use parchment paper not cooking spray. This will prevent cookies from sticking and help you to easily transfer them off the hot tray and stop the baking process when they come out of the oven.
6-Make sure your oven is clean. If there is carbon buildup in the oven it will cause cookies to brown too quickly.
7-Try baking cookies at a lower temperature for a longer period of time. This will give you chewier cookie.
8-And once you’re cookies are done, remove them from the hot tray immediately. This stops the baking process.

Recipe: Blue-Ribbon Chocolate Chip Cookies
2.5 cups all-purpose flour
.5 teaspoon baking soda
.25 teaspoon salt
1 cup (packed) dark brown sugar
.5 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)
Yield: About 3.5 dozen
Preheat oven to 300 degrees F.
In medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In large bowl with electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix.
Add the flour mixture and chocolate chips, and blend on low speed just until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Mississippi Mud

Ingredients:
2 cubes butter
½ c. cocoa
2 c. sugar
4 eggs, beaten
1 ½ c. flour
salt
1 ½ c. chopped nuts
1 t. vanilla
1 pkg. marshmallows

Frosting
Melt:
1 lb. pwd. sugar
½ c. milk
1/3 c. cocoa
½ c. butter Directions:
Melt cocoa & butter. Add sugar, eggs, flour, salt, nuts and vanilla while stirring.

Bake at 350 degrees for 35 minutes in 9x13 pan.

While cake is hot cover with marshmallows and frosting. Cool before cutting.

Kneader's Raspberry Bread Pudding

Raspberry Bread Pudding
Cream Mix
1 ½ loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 t. vanilla

In large bowl combine cream, sugar, egg, and vanilla. Cut bread into 1 ½ “ cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
½ cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 dark baking dish ¾ full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread.
Bake 40 minutes at 375 degrees.
Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter
5 T. flour
3 c. heavy cream
2 t. vanilla
1/3 c. sugar

Over medium heat melt butter, add flour, stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil until mixture is thick, remove from head adding vanilla. Serve this wonderful sauce cold.

Kneader's Apple Pie

Pie Crust:
4 cups flour
16 oz chilled, butter
16 oz sour cream
makes 2 crust cut flour and butter with pastry blender until crumbs form add sour cream and blend with a fork chill for 3 hours before rolling out
Grated Apple Pie:
3 cups A-Kane apples
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon cinnamon
1 tablespoon butter
blend sugars, cornstarch, cinnamon; incorporate apples; add maple syrup and lemon juice mix well; cut butter into 8 pieces dot filling mixture with butter before topping pie.
350 degrees for 35 to 40 minutes. Until crust is golden brown.

Orange Carrot Cookies

¾ c. shortening 2 c. flour
1 c. sugar 1 t. baking powder
1 egg ½ t. salt
1 c. cooked carrots (mashed) 1 t. vanilla
Chocolate chips

Cream shortening and sugar, add egg and mix well. Add carrots, then dry ingredients and beat well. Add chocolate chips. Drop on greased baking sheet. Bake 15 minutes at 375 degrees. (Ice while hot)

Icing:
1 orange (grated rind), 3 T. orange juice, 1 c. powdered sugar, pinch salt

Butterscotch Gingerbread Cookies

3 c. flour 1 c. butter
2 t. baking soda 1 ½ c. brown sugar
1 ½ t. cinnamon 1 egg
1 ½ t. ginger 1/3 c. molasses
¾ t. cloves 2 c. butterscotch chips
½ t. salt

Combine dry ingredients in one bowl. Set aside. Beat butter, sugar, egg and molasses until creamy. Gradually beat flour mixture in until well blended, stir in chips. Drop by rounded tablespoons onto ungreased baking sheets. Bake 350 degrees 9-11 minutes, or until lightly brown, let stand a few minutes to cool.

Pumpkin Orange Cookies

2 ½ c. flour ½ t. baking soda
½ t. salt 1 c. (2 sticks) butter
1 c. sugar ½ c. brown sugar
1 ¼ c. pumpkin 1 egg
2 T. orange juice 1 t. grated orange peel
½ c. chopped nuts Orange Icing (recipe follows)

Combine flour, baking soda and salt in medium bowl. Beat butter, sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg, orange juice and orange peel until combined. Gradually beat in flour mixture. Stir in nuts.

Drop by rounded tablespoon onto greased baking sheets. Bake in preheated 375 degrees oven for 12-14 minutes. Remove cookies immediately to wire rack to cool completely. Spread cookies with Orange Icing. Makes about 4 dozen cookies.

For Orange Icing:
Combine 1 ½ c. powdered sugar, ½ t. grated orange peel and enough orange juice until of desired consistency (1-3 T.) in medium bowl. Stir until smooth.

Louisiana Dip

Cream together:
8 oz. cream cheese
½ c. sour cream
¼ c. mayonnaise

Sprinkle with:
2 cans mini shrimp (drained)
1 cup cocktail or chili sauce
2 c. mozzarella cheese
1 bell pepper
3 green onions
1 large tomato

Serve with crackers

Cowboy Caviar

1 can corn
1 can black eyed peas
1 can black beans
2 cans stewed tomatoes
1 bunch green onions
1 bunch cilantro chopped – to taste

Add avocados

Mix in 1 pkg. Italian salad dressing and 3 T. white vinegar

Serve as a salsa with chips or on salad.

Cookie Monster

Cream:
¾ c. sugar
¾ c. brown sugar
1 cube butter
Add:
2 eggs
1 t. vanilla
Combine dry the following dry ingredients and add to wet mixture:
1 t. baking soda
½ t. baking powder
½ t. salt
2 c. whole wheat flour
Last stir in:
2 c. oats
½ bag large chocolate chips

Bake at 375 degrees for 8 minutes. To make Cookie Monster bake ¼ of this recipe in a pie tin. As soon as it comes out of the oven put 4-5 scoops of vanilla ice cream on, then drizzle with caramel and fudge toppings. Yum! Yum!

Trisha’s Chicken Tortilla Soup

4 boneless/skinless chicken breasts (frozen or thawed)
2 15 oz. cans black beans (drain and rinse)
2 15 oz. cans Mexican beans (drain and rinse)
1 can stewed tomatoes
1 cup salsa
1 4 oz. can of green chilies
1 14 ½ oz. can tomato sauce
2 c. cheddar cheese
Tortilla chips
Combine all ingredients except chips and cheese in large crock pot. Cover and cook on low for 8 hours. Just before serving, remove chicken and shred. Add chicken back to the soup. Serve with tortilla chips and cheese on top.

Macaroni and Cheese

1 pd. macaroni
salt
6 T. butter
¼ c. flour
4 c. milk
1/8 t. cayenne pepper
1/8 t. ground nutmeg
3 c. shredded sharp white cheddar cheese
1 c. finely grated Parmesan cheese
3 c. bread crumbs

Cook pasta according 1-2 minutes less than package directions. Drain, rinse and return to pot.

In a separate pot melt 4 T. butter, add flour and cook whisking 1 minute. Add milk, cayenne, nutmeg and 2 t. salt; bring to a simmer. Cook, whisking until mixture is thick enough to coat the back of a spoon, 2-3 minutes. Whisk in cheeses until smooth. pour over pasta to coat. Put in 9x13 pan. Cover with remaining butter melted mixed with breadcrumbs. Bake at 375 degrees for 40-50 minutes or until bubbling.

From: Everyday Foods

Poppy Seed Dressing

1/4 c. sugar
1/3 c. vinegar
1 c. salad oil
1 t. salt
1 t. dry mustard
1 t. diced red onion or dried onion flakes (fresh red onion is the best)
1 T. poppy seeds
1/2 c. cottage cheese

Great on Spinach salads!

Perfect Chocolate Chip Cookies

¾ c. Crisco
1 C. margarine
1 ½ c. brown sugar
1 ½ c. sugar
3 eggs
2 t. soda
1 ½ t. salt
4 ¾ c. flour
1 pkg. large chocolate chips

Bake at 350 degrees for 8-10 min.

Homemade Chocolate Oreos

1 Devil’s Food Cake Mix
2 eggs
¾ c. shortening
Mix and roll into small balls.
Bake at 350 degrees for 8 minutes. (Don’t overcook!)

Frosting:
8 oz. cream cheese
1 stick margarine
2 2/3 c. pwd. sugar

Spread a thin layer of frosting between cookies.

Thanks Pat Roundy for this one.

Nieman Marcus Bars

1) Mix and Press in 9x13 pan:
1 pkg. yellow cake mix
1 stick butter
1 egg

2) Sprinkle12 oz. milk chocolate chips and
1 c. chopped nuts over

3) Mix and pour over the top:
2 eggs
1 lb. pwd sugar
8 oz. cream cheese
1 ½ c. coconut

Bake at 325 degrees for 45 minutes.

Thanks to Velda Pace for this yummy favorite of ours.

Peach Pie

Cook: 1 c. sugar
3 T. cornstarch
½ c. water
Cook 2-3 minutes
Add: 1 T. butter
Then pour over 8-10 peeled and sliced peaches. Put in pie shell. Serve. Keep refrigerated