Source:

Ingredients:

• 4 skinless, boneless chicken thighs, slightly pounded
• 2 Tbsp. butter, melted
• 1/2 cup all purpose flour
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1 egg
• 1 Tbsp. milk
• 1 cup cheddar cheese, finely shredded
• 1/2 cup bread crumbs

Directions:

1. Preheat oven to 350 degrees F.

2. In a bowl, mix the flour, salt, pepper, and garlic powder.

3. In a second bowl, beat together the egg and milk. In a third bowl, mix the Panko and cheese.

4. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in to the Panko mixture to coat.

5. Arrange in a baking dish. Drizzle 2 tablespoons butter evenly over chicken.

6. Bake 35 minutes or until coating is golden brown and chicken juices run clear.

Source: RecipeThing user amylicious

Ingredients:

• 2 C. White Sauce from Magic Mix (See Below)
• 2 C. Uncooked Macaroni (from food storage :)
• 2 C. Cheese
• 1-2 tsp. salt or garlic salt (optional)
• 1/2 C. Ketchup
• 1 T. Yellow Mustard
• 1 lb. Cooked Ground Beef
• 1/4 C. Dehydrated Onion hydrated in 1/2 C. Warm Water, drained (optional)
• 1 Bag Frozen Mixed Vegetables

Directions:

Cook Macaroni in boiling water until tender. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through. (I garnished mine with fresh tomatoes.)

Source:

Ingredients:

• 1 1/2 cup warm water
• 1 1/8 teaspoon active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoon salt
• 1 cup bread flour
• 3 cups regular flour
• 2 cups Warm water
• 2 tablespoons baking soda
• to taste coarse salt
• 4 tablespoons butter (melted)

Directions:

1. Directions:

2. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

3. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

4. Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

5. • The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be. (Of course I don’t have the counter space!)

6. *Sweet butter, not regular butter, is one of her secrets!

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Source: asdf

Ingredients:

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Directions:

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Source: Mom

Ingredients:

• 1 c soft shortening (I use butter)
• 2 c brown sugar (packed)
• 4 large eggs (1 c - so I used 5)
• 3 c flour
• 1 t baking powder
• 1 t salt
• 1 t cinnamon
• 1/2 c milk
• 1/2 c light jelly (apple or peach preserves)
• 1 t vanilla
• 12 oz golden raisins
• 2 1/4-2 1/2 lb candied cherries & pineapple
• 1/2 lb nuts (coarsely chopped)

Directions:

1. at oven to 300 (slow). Line with heavy wrapping paper and grease two loaf pans 9×5×3 or a tube pan, 10×4. Cream shortening and brown sugar together until fluffy. Beat in eggs. Blend flour, baking powder, salt and cinnamon. Stir in alternately with milk, jelly and vanilla. Blend in fruits and nuts. Fill pans almost full.

2. I used 5 of the small loaf pans – do you remember the small aluminum ones that I used for banana bread and pumpkin bread? Instead of greasing the heavy wrapping paper (which is a mess) I lined the pans with foil and sprayed them well with Pam. I baked those small pans about 1 hour and ten minutes but check them with a toothpick at about 1 hour. Be careful about baking too long because I think they are done before they really look like they are. I usually end up baking them too long and they get too brown on the outside.

3. I always prepare the fruit and nuts and pans before I even start on the cake. More efficient that way.

Source: Recipe from the philosophy shampoo of the same name (from RecipeThing user modmonkeyqueen)

Ingredients:

• 1/4c warm milk
• 1/2c sugar
• 1 tsp salt
• 1 tbsp cinnamon
• 4 tbsp softened butter
• 2 eggs
• 1 pkg dry yeasts
• 1/4c warm water
• 2 1/2c flour

Directions:

1. Mix all ingrediants except yeast, water and flour and let cool.

2. Stir and dissolve yeast in warm water.

3. Add yeast to first mixture, beat until mixed.

4. Add 1 1/2c flour.

5. Cover and let rise for 1 hour.

6. Add remaining flour, blend well.

7. Knead until smooth.

8. Put dough in greased bowl, cover, let rise until double its size.

9. Punch down, shape rolls, let rise for 1 hour.

10. Back at 400 degrees for 18 minutes.

Phyllis’s Christmas cookies.

Source: RecipeThing user sisina

Ingredients:

• 1 c. sugar
• 21/2 c. flour
• 1/2 c. margarine
• 1 tsp. baking powder
• 1/4 c. shortening
• 3/4 tsp. salt
• 1 tsp. vanilla
• 1/3 c. candy sprinkles
• 2 eggs

Directions:

1. In large bowl, combine sugar, butter, vanilla and eggs. Beat well.

2. Add flour, baking powder and salt; mix well.

3. Stir in candy sprinkles.

4. Cover dough and chill at least 1 hour.

5. On lightly floured surface, roll out dough, 1/3 at a time to 1/8 in. thickness.

6. Cut into shapes. Place on ungreased cookie sheet.

7. Bake for 5-7 minutes at 400°.

8. Cool 1 minute before removing from cookie sheet.

9. Put sugar cookie frosting that’s been tinted green on the back of half the cookies and press the other halves on the frosting to make sandwich cookies.

Source:

Ingredients:

• 3-4 cups all purpose flour
• 3 eggs
• 2 cups milk
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• powdered sugar (for topping)
• vegetable oil (for deep frying - heat to 375 degrees)

Directions:

1. Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.

2. Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

3. Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.

Source: cheapcooking.com

Ingredients:

• leftover mashed potatoes
• eggs (one per cup of mashed potatoes)
• flour as needed
• garlic and/or onion powder to taste
• bread crumbs

Directions:

1. Mix the eggs, mashed potatoes, spices, and flour until the mixture is firm enough to handle gently. Pat them into a patty or roll them into a cylinder, then lay on a plate covered with wax paper. Refrigerate an hour if you have time.

2. Heat a thin layer of oil and fry the croquettes, about 5 minutes on each side. They should be browned and crispy on the outside, soft on the inside.

These are really good.

Source: Chowhound

Ingredients:

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter, melted
• 3 cups mashed sweet potatoes
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, well beaten
• 1 stick butter, melted

Directions:

1. Use ingredients 1 thru 4 for the crust. Remainder is for the sweet potato mixture.

2. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

3. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Source: RecipeThing user dara85

Ingredients:

• 1 large can of Mixin Chicken
• 1 can Cream of chicken soup
• 1 large chopped onion
• 1 C. Shredded cheddar cheese
• 1 can mushroom soup
• 1 can diced tomatoes
• 1 pkg. Doritos

Directions:

1. Combine chicken, soups, onion and tomatoes.

2. Set aside

3. Line greased casserole dish with Doroitos

4. Add Chicken mixture

5. Bake for 45 minutes at 350 degrees

6. Add cheese the last 5minutes

Source: In the Headlights

Ingredients:

• 8 small waxy potatoes (new potatoes), 2 1/4 pounds
• 6 tablespoons unsalted butter
• 1/2 small onion, very finely diced
• Salt and Pepper
• Coarse salt for sprinkling on top

Directions:

1. I use a spanish tortilla plate, which is made precisely for the turning maneuver (it has a knob on the bottom), which makes things easier. And if you have a short-sided skillet, it is much easier to slide the cake out; the high sides of an ordinary cast-iron skillet means that you have to turn quickly in one smooth fast motion. And that requires strength.

2. Bring a saucepan of water to a boil, add the potatoes, and boil about 10 minutes, or until they are cooked about halfway through. Drani, and allow them to cool to warm; then peel and chop into about 1-inch squares.

3. Melt the butter over medium heat in a well-seasoned 8-to 10-inch cast-iron skillet. Remove about a quarter of the butter and set aside. Add the potatoes to the skillet, forming them into a flat cake and pressing down on it with a spatula. Cook, uncovered, over medium heat for about 6 minutes, until a good crust has formed on the bottom. Keep pressing with the spatula, and run it around the edges a bit so the potatoes don’t stick.

4. Scatter the diced onions over the top, along with a good shake of salt and a good grinding of pepper. Remove the skillet from the heat and cover with a large plate; leave for 2 minutes, allowing the potatoes to steam. Using oven mitts, hold the plate and skillet together, and invert together, so the potatoes drop onto the plate.

5. Put the skillet back over medium heat and add the remaining melted butter. Carefully slide the entire potato cake into the skillet, trying not to break it. Add more salt and pepper, turn the heat up to medium high, and brown the potatoes for another 5 minutes, until a crust forms.

6. Slide the potato cake onto a hot platter, sprinkle with the coarse sea salt, and serve immediately.

Source:

Ingredients:

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla

Directions:

1. In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.

2. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

3. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

4. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

5. Unroll cake. Evenly spread filling (made with last four ingredients in the list) over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Source: Grandma’s Kitchen card

Ingredients:

• 1 1/2 T butter
• 3 T flour
• 1 1/2 c milk
• 3-4 t dry ranch style salad dressing mix
• 1/4-1/2 t white pepper
• 1 c chopped onion
• 2 cloves minced garlic
• 1 1/2 c sliced fresh mushrooms
• 1 1/4 lb fresh green beans, cooked until crisp-tender
• 1 c fresh bread crumbs, toasted

Directions:

1. To make white sauce, melt butter in small saucepan over low heat; stir in flour; cook 1 – 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 – 2 minutes, or until thickened. Stir in dressing mix and white pepper; set aside.

2. Preheat oven to 350 degrees, spray medium skillet with nonstick spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 – 3 minutes or until tender. Remove 1/2 of onion mixture; set aside.

3. Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2 qt casserole. Combine bread crumbs with reserved onion mixture, sprinkle over casserole; bake uncovered until heated through, about 20-30 minutes.

We like this recipe, we mostly have it when people come over for dinner.

Source: Albertson’s Quick Fixin’s

Ingredients:

• 8 oz uncooked linguine, cooked
• 1/2 c grated parmesan cheese
• 1/2 progresso bread crumbs
• 1/2 c Italian salad dressing
• 1 lb chicken breasts, boneless and skinless
• 2 c spaghetti sauce

Directions:

1. at oven to 375. In small bowl, combine cheese and bread crumbs; mix well.

2. Place salad dressing in small bowl. Dip chicken breasts in salad dressing; place in bread crumb mixture and toss to coat evenly.

3. Place on lightly greased cookie sheet 1 inch apart.

4. Bake chicken breasts at 375 for 20 minutes, or until lightly browned and no longer pink in center.

5. Slice chicken into strips.

6. To serve, drain hot linguine; spoon onto four plates. Top each with hot pasta sauce and chicken strips.

Source: yeast package

Ingredients:

• 3 tablespoons Crisco
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups warm water
• 2 tablespoons yeast
• 2 beaten eggs
• 4 1/2 to 5 cups flour

Directions:

1. Dissolve yeast in water and add all other ingredients and mix well.

2. Let rise 20 minutes.

3. Shape into rolls.

4. Let rise 30 minutes.

5. ke 15 minutes at 425.

6. You may need more flour to make the dough the right consistency (should be only slightly sticky, spray your hands w/ pam and dough will not stick to your hands).

Source: Dr. Rennard’s Chicken Soup Study

Ingredients:

• 1 5- to 6-pound stewing hen or baking chicken
• 1 package of chicken wings
• 3 large onions
• 1 large sweet potato
• 3 parsnips
• 2 turnips
• 11 to 12 large carrots
• 5 to 6 celery stems
• 1 bunch of parsley
• Salt and pepper to taste

Directions:

Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 min. longer. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.) Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study. Salt and pepper to taste. (Note: This soup freezes well.)

Source: Tina Loafman

Ingredients:

• 6 boneless skinless chicken breast halves (2 pounds)
• 2/3 cup Bisquick
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper

Directions:

1. Heat oven to 425°F.

2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place chicken in pan.

3. Bake uncovered 20 minutes.

4. Turn; bake about 20 minuets longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Source: From the Richfood Bowties Box

Ingredients:

• 2 T butter
• 1/2 lb chicken breasts cut into strips
• 2 c broccoli florets
• 1 small red pepper, cut into strips
• 1 c chicken broth
• 1/2 t garlic powder
• 1/4 t pepper
• 3 oz cream cheese, softened
• 6 oz bowtie pasta

Directions:

In large skillet, melt butter over medium heat. Add chicken, stirring frequently, cook 3 minutes or until chicken is white. Remove chicken. Add broccoli, red pepper, chicken broth, garlic powder and pepper. Cover and cook, stirring occasionally, until broccoli is tender, 5 to 7 minutes. Return chicken to skillet. Cook 1 minute longer. Remove from heat. Stir in cream cheese until smooth. Add bowties, toss to coat.

These make some tasty, tender scones that are super quick and fun to experiment with. Ideas: more apple bits crammed in there, as much as the dough can take; different fruits: peaches, dates, pear, apricot, berries; orange and lemon juice and zest; poppy seeds; chocolate chips; pumpkin puree and pumpkin spice; currants, cranberries; desserted up with glaze or as a base for shortcake.

Source:

Ingredients:

• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter
• 1 egg

Directions:

1. In a small bowl, blend the sour cream and baking soda, and set aside.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.

4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.