um, yum.

Source: simplyrecipes.com

Ingredients:

• 8 Tbsp (1 stick, 4 ounces) unsalted butter
• 1/2 cup Dutch processed cocoa
• 2 ounces bittersweet chocolate, chopped
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons mint extract
• 1/2 cup sour cream

Directions:

1. Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

2. In a small bowl, sift together the flour, baking soda, and baking powder.

3. In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

4. Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

5. Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

6. Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

7. Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.

Yum.

Source: Senora Linares (I think)

Ingredients:

• 2 Tbsp. yeast
• 1/2 c. warm water
• 1 c. boiling water
• 1/2 c. potato flakes
• 1 c. canned milk
• 4 eggs
• 1/2 c. oil
• 3/4 c. sugar
• 1 Tbsp. salt
• 7-8 c. flour

Directions:

1. Dissolve yeast in 1/2 c. warm water. Set aside.

2. Pour 1 c. boiling water over potato flakes. Add canned milk, eggs, oil, sugar, and salt. Mix until well combined.

3. Add 4 cups flour and dissolved yeast. Mix until smooth.

4. Add 3-4 cups more flour. Knead 10 minutes.

5. Let rise until doubled (about an hour).

6. Shape into 3 loaves or dinner rolls, cinnamon rolls, ham and cheese rolls, or pizza rolls. Bake at 350 for 30 minutes (for bread) or 20 minutes (for rolls).

Source: allrecipes.com

Ingredients:

• 1 pint vanilla ice cream
• 1 cup buttermilk
• 1 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 1 drop lemon extract

Directions:

Place all ingredients in a blender container. Cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers.

Source: My Kitchen Cafe

Ingredients:

• 3 cups shredded or cubed Lemon Garlic Chicken
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 (14.5 ounce) cans chicken broth
• 1/2 cup fresh lemon juice
• 1 (16 ounce) package tube pasta (I used rigatoni)
• 2 cups heavy cream
• 2 teaspoons grated lemon zest
• 1/2 cup parmesan cheese, shredded

Directions:

1. Make Lemon Garlic Chicken. Create a marinade of juice of 1 lemon (approximately 3 tablespoons), 3 tablespoons olive oil, 1 teaspoon minced garlic (about 2 medium cloves), 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried oregano, 1 pound chicken breasts (cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better). Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan).

2. In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

3. Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Source: Lori Beecher

Ingredients:

• 2 cups semi sweet chocolate chips (1 package)
• 1 cup margarine (or butter)
• 4 cups powdered sugar
• 2 2/3s cup evaporated milk (not sweeten condensed)
• 2 tsp vanilla

Directions:

1. Put in a large heavy metal stock pot

2. Melt chips in butter

3. Alternately add the sugar and the milk a little at a time, stirring with wisk

4. Bring to boil, let boil 5-7 minutes

5. Take off heat, add vanilla

Source:

Ingredients:

• 1 graham cracker pie crust
• 1/4-1/2 c. peanut butter
• 1 container cool whip, thawed
• 1 can sweetened condensed milk
• 4 1-oz. squares unsweetened chocolate, melted

Directions:

Combine peanut butter, cool whip, sweetened condensed milk, and melted chocolate. Mix until well combined. Pour into graham cracker crust. Let set up in refrigerator for a few hours.

Source: elise.com/recipes

Ingredients:

• Filling
• 1 cup sour cream
• 2/3 cup sugar
• 2 Tablespoons flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
• 1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes
• Topping
• 1/2 cup brown sugar, packed
• 1/3 cup flour
• 1/4 cup butter, room temperature
• 1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 400°F.

2. Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

3. Put filling into a pie shell and bake at 400 degrees initially for 25 min.

4. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

Source: elise.com/recipes

Ingredients:

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

Directions:

1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.

2. Whisk together the melted butter and sugar in a bowl.

3. Add the egg and vanilla extract and whisk.

4. Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

5. Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Source: elise.com/recipes

Ingredients:

• 1 lb lean ground beef
• 1/2 medium sweet white onion, diced.
• 1/2 large green bell pepper, seeds and veins removed, diced.
• 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
• 1/4 cup sugar
• 1 28 oz can tomato sauce
• 1/2 28 oz can (16 oz) stewed tomatoes
• 1/2 6 oz can (3 oz) tomato paste
• 1 lb Ricotta cheese
• 1 1/2 lb Mozzarella cheese (large flat square slices)
• 3/4 lb freshly grated parmesan cheese
• Garlic Powder
• Oregano
• Italian Spice
• Salt
• Garlic Salt
• Parsley diced (fresh flat leaf preferred)
• 1 Garlic Cloves, minced
• White wine vinegar

Directions:

1. Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won’t be any excess fat to drain.)

2. Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

3. Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.

4. Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

5. Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.

6. In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Source: Lori

Ingredients:

• 25 tomatoes (16 cups)
• 2 c. chopped green peppers
• 2 lg. yellow onions
• 2 Anaheim peppers
• 7 garlic buds
• 2 jalapeños
• 1/3 bunch cilantro (or to taste)
• 4 Tbsp. salt
• 3 Tbsp. chili powder
• 3 Tbsp. black pepper
• 3 Tbsp. sugar
• 1 c. vinegar
• 1/2 c. cornstarch
• 1 c. water

Directions:

1. Boil tomatoes; move immediately to cold water and remove skins.

2. In batches, chop vegetables in food processor to desired consistency. Mix together with spices, sugar, and vinegar in big stockpot and simmer until tomatoes and peppers are tender (~10 minutes).

3. Make cornstarch paste by mixing cornstarch and water together. Pour into salsa. Cook until it thickens.

4. Process in hot water bath 30 minutes in canner.

Source: Paul

Ingredients:

• 3/4 c. brown sugar
• 3/4 c. white sugar
• 1 c. butter
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 12-oz. pkg. semi-sweet chocolate chips

Directions:

1. Cream sugars and butter.

2. Add other ingredients and mix.

3. Bake at 325 for ~12 minutes.

4. For best results, assign job of cookie-making to Paul.

Source: Jeremy/Paul

Ingredients:

• 1 pkg. Golden Curry sauce mix (medium hot)
• 2 Tbsp. oil
• 2 chicken breasts, cubed
• 2 potatoes, peeled and diced
• 1 c. carrots, diced
• 1/2 c. onion, diced (more or less to taste)
• 1 c. green pepper, diced
• 1/2 c. apple, diced
• 1/2 c. pineapple, diced
• 2 1/2 c. water

Directions:

1. Brown cubed chicken in oil in bottom of stock pot until cooked through. Add onions and sauté.

2. Add 2 1/2 c. water along with the rest of the produce. Bring to a boil and simmer until vegetables are tender (about 10 minutes).

3. Add curry mix. Stir well to combine. Allow to simmer until desired consistency is reached.

4. Serve over hot rice.

Source: Common Sense

Ingredients:

• 1 lb. hamburger
• 1 pkg. taco seasoning
• 1 can refried or black beans
• 1 c. rice, cooked
• 1 pepper, diced
• 1/2 onion, diced
• 1 tomato, diced
• 1 c. salsa
• 1 c. grated cheese
• Tortillas

Directions:

1. Brown hamburger. Add taco seasoning as per packet instructions.

2. Sauté peppers and onions.

3. Serve buffet style.

Source: Simply Recipes (elise.com/recipes)

Ingredients:

• 2 1/2 cups regular all-purpose flour, unsifted
• 1/2 cup cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 2 cups coarsely shredded zucchini
• 1/2 cup milk
• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350°F.

2. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

3. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

4. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

5. Pour the batter into a greased and flour-dusted bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

6. Drizzle glaze over cake.

7. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

I have no idea who Aunt Marie is, but I grew up making her brownies.

Source: Mom

Ingredients:

• 1 c. shortening
• 2 c. sugar
• 4 eggs
• 1/4 c. cocoa
• 1 1/2 c. flour
• 1 tsp. salt
• 2 tsp. vanilla
• Chocolate chips

Directions:

1. Mix ingredients in order. Batter will be quite thick.

2. Pour into greased 9×13 pan and bake at 350 for 35-45 minutes.

Source: Lori

Ingredients:

• 1 large can diced tomatoes
• 1 small can shoepeg corn
• 1 small can blackeyed peas
• 3-5 avocados, diced
• Cilantro to taste
• 2 Tbsp. vinegar
• 2 Tbsp. oil
• 1 pkg. Italian dressing
• Lime juice of 2 limes
• Salt and pepper to taste

Directions:

1. Combine first five ingredients in mixing/serving bowl.

2. Combine vinegar, oil, Italian dressing packet, lime juice, salt and pepper to make dressing.

3. Pour dressing over other ingredients.

4. Serve with chips (good with Frito scoops).

Source: Olympic Park Ward Cookbook

Ingredients:

• 4 chicken breasts (or thighs)
• 1/2 tsp. salt
• 1/2 c. flour
• 1/2 c. margarine
• 1/2 c. pineapple juice
• 1 Tbsp. lemon juice
• 1/2 c. brown sugar
• 2 tsp. cornstarch
• 1 Tbsp. soy sauce
• 1/2 tsp. salt
• 13 oz. can pineapple
• 1 small can mandarin oranges, drained

Directions:

1. Place chicken, salt, and flour in a bag and shake until chicken is coated.

2. Melt 1/2 c. butter. Coat floured chicken with butter and bake at 350 for 45 minutes.

3. Meanwhile, combine pineapple juice, lemon juice, brown sugar, cornstarch, soy sauce, and salt in a saucepan. Bring to a boil and stir until almost clear. Remove from heat.

4. When chicken is done baking, scatter pineapple and oranges over chicken. Pour sauce over chicken. Return to oven for 15 more minutes.

5. Serve with rice.

Source: Kathy Smedley

Ingredients:

• 2/3 c. salsa
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1 1/2 c. chicken, cooked and diced
• 1 c. cheese, shredded
• 2 green onions, chopped
• 6 flour tortillas
• 2 Tbsp. margarine, melted

Directions:

1. Mix salsa, cumin, oregano, cheese, and onions.

2. Place 1/2 c. mixture on each tortilla. Fold and seal, seam-side down. Place on baking sheet. Brush with margarine.

3. Bake at 400 for 20-25 minutes. Serve with sour cream.

Source: Alice Busch

Ingredients:

• 4 chicken breasts, cooked and diced
• 1 1/2 onions, chopped
• 4 Tbsp. oil
• 2 cans cream of chicken soup
• 1 1/2 c. chicken broth
• 2 can diced green chilies
• 2 1/2 c. cheese, shredded
• 16 oz. corn chips

Directions:

1. In a large pa, sauté onion in oil. Add soup, chicken broth, green chilies, chicken, and 1 1/2 cups cheese.

2. In 9×13 pan, layer corn chips and chicken sauce. Begin and end with chips. Sprinkle with remaining cheese.

3. ver with foil and bake for 30 at 325.

Source: Olympic Park Ward Cookbook

Ingredients:

• 1 can cream of chicken soup
• 2/3 c. mayonnaise
• 2-3 tsp. Worcestershire sauce
• 4 c. chicken, cooked and cubed
• 3 c. broccoli, cooked and chopped
• 1 medium onion, chopped
• 1 c. cheese, shredded
• 2 (12-oz.) tubes refrigerated buttermilk biscuits
• 2 eggs
• 1/2 c. sour cream
• 2 tsp. celery seed
• 1 tsp. salt

Directions:

1. bowl, combine soup, mayonnaise, and Worcestershire sauce. Stir in chicken, broccoli, and onion. Transfer to greased 9×13. Sprinkle with cheese. Cover and bake at 375 for 20 minutes.

2. Separate biscuits; cut each in half. Arrange cut biscuits, cut-side down, over hot chicken mixture.

3. In separate bowl, combine eggs, sour cream, celery seed, and salt. Stir together andd pour over biscuits.

4. Bake, uncovered, 20 minutes longer or until biscuits on top are golden brown.