KFC Buttermilk Biscuits

from: Cody

1. Preheat oven to 450°F 2. Combine all of the ingredients. Knead the dough by hand until smooth. 3. Flour your hands. Pat the dough flat to ¾ -inch thickness on waxed paper and punch out biscuits with a biscuit cutter. 4. Bake on a greased baking sheet for 12 minutes, or until golden brown.

Pumpkin Bread

from: Pumpkin Bread

Mix pumpkin, eggs, sugar and oil. Add remaining ingredients and mix well. Pour into greased and floured loaf pans and bake at 350° for 40-60 min. *May use this for Banana Bread by substituting bananas for the pumpkin. **I only use cinnamon and ½ the cloves leaving out the nutmeg and allspice.

Chocolate Cream Pie

from: Kajsa

Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute. Stir over low heat until dissolved. Process Milk, Sugar, Cocoa, and Vanilla in blender. While Processing, gradually add gelatin mixture until blended. Pour into medium bowl and blend in whipped topping. Pour into Pie Crust. Refrigerate until set. Garnish with whipped topping and grated candy bar.

Mock Apple Cobbler

from: Kajsa

Boil zucchini and lemon juice for 10 min. Add 1 ½ c. Sugar, cinnamon and nutmeg. Cook for 1 min. and cool. In another bowl mix flour 1 ½ c. sugar and butter together. Press ½ of crust mix into a 9x13 pan. Bake 10 min at 375°. Cool. Spread cooled filling onto crust and cover with remaining crust and bake 30 min. Cool and enjoy with Whipped Cream or Ice Cream.

Peach Cream Pie

from: Kajsa

Arrange Peaches in the bottom of pie crust. Mix sugar, cornstarch nutmeg cinnamon and salt in a bowl. Add milk and vanilla. Pour over peaches. Put a crust of top and bake at 350° for 50 min.

Pie Crust

from: Kajsa

Cut in the flour, salt and Crisco until well mixed. Add up to ½ c. sugar depending on how sweet you want it. Slowly add water (it may not take it all) until it sticks together. Roll out and put in pie pan. If doing just the crust poke holes in the bottom to prevent bubbles and bake at 350° for about 10 min. until golden brown. If doing other pies with filling just put the filling in and follow the directions for that pie.

Almond Joy Pie

from: Kajsa

Mix coconut pudding with 2 c. milk. Pour into pie crust. Let set. Mix chocolate pudding with 2 c. milk, pour over coconut pudding. Let set. Top with whipped topping and serve. Add almonds to make it a mounds pie.

Peanut Butter Pie

from: Peanut Butter Pie

Cream the cheese. Add peanut butter, sugar and milk to pudding consistency. Fold in cool whip and pour into crust.

Yummy Frosting

from: Kajsa

Mix until creamy. Add milk to consistency. Whip longer for a whipped frosting.

Banana Cake

from: Kajsa

Combine flour, baking powder, salt, baking soda, sugar, shortening, buttermilk and bananas. Mix for 2 min. Add eggs and nuts. Beat and additional 2 min. Pour into greased pan (I use bread pans) and Bake for 30-35 min. at 350°.

Banana Bars

from: Kajsa

Mix everything together and pour into jelly roll pan. Bake for 35 min at 350° and sprinkle with powdered sugar when done.

Pumpkin Roll

from: Pumpkin Roll

Cake: Beat eggs on high for 3 min. Add sugar and beat on high. Stir in pumpkin. Fold in on low speed lemon juice, flour, baking powder, salt, nutmeg and cinnamon. Pour into a well greased jelly roll pan. Bake at 375° for 15-20 min. Pour onto a towel coated on powdered sugar, roll and refrigerate overnight. Filling: Cream cream cheese, 1 c. powdered sugar, walnuts, butter and vanilla. Unroll chilled pumpkin cake spread filling on the inside and roll back up. Cut and server for a delicious treat.

Chocolate Sheet Cake

from: Kajsa

Whisk together dry ingredients in a bowl and leave a well in the center.In a small sauce pan bring water, butter and cocoa to a boil and remove from heat. Stir into dry ingredients. Stir in Butter milk. Stir in eggs. Stir in vanilla. Pour into greased and floured pan and bake at 350'°' for approximately 25 min.

Foolproof Chocolate Chip Cookies

from: Stacie

Cream first 8 ingredients. Add flour and mix well. Stir in chocolate chips and nuts. Drop dough by tablespoonfuls on a cookie sheet. Bake for 8-10 minutes in oven heated to 375°F.

Refridgerator Oatmeal Cookies

from: Cody

Mix dry ingredients, add the rest. Bake at 350° for 10-15 minutes

No Bake Cookies

from: Kajsa

Mix sugar, cocoa, salt, milk, and butter in saucepan. Bring to boil over medium heat for 1 minute. Remove from heat. Add vanilla, peanut butter, and rolled oats. Mix well. Drop by spoonful onto waxed paper.

Grandma G's Cookies

from: Kajsa

Cream together butter, sugar, and eggs until smooth. Add Applesauce. Mix in remaining ingredients. Bake: 350° for 10 minutes.

Whole-Wheat Chocolate Chip Cookies

from: Kajsa

Beat butter, sugar, brown sugar and vanilla until creamy. Beat in Egg. Gradually add flour, soda and salt, mixing by hand. Stir in Chocolate Chips. Bake 9-15 minutes at 375°

Ultimate Sugar Cookies

from: Kajsa

Mix sugar and Crisco. Add eggs, Karo syrup, and vanilla. Mix well. Mix in: flour, baking powder, baking soda, and salt. Refrigerate 1 hour. Roll dough to ¼ inch. Cut out with cookie cutters. Bake at 375° for 7-8 minutes.

Chocolate Chip Cookies

from: Kajsa

Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend flour, soda and salt into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto cookie sheet and bake for 9-11 minutes on 375°.

Irresistable Peanut Butter Cookies

from: Irresistable Peanut Butter Cookies

Combine brown sugar, peanut butter, Crisco, milk and vanilla. Add egg. Stir in flour, baking soda and salt. Bake at 350° for 7-10 minutes.

Pumpkin Chocolate Chip Cookies

from: Kajsa

Preheat oven 350F. Line two baking sheets with parchment. Whisk together flour, leavening, salt and spices. In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using. Drop by tablespoons and bake for 12-14 minutes at 350°F. Bake them until they're lightly browned at the edges, but not dark. Remove to a wire rack to cool. Makes about 3 ½ dozen.

Jump Start Your Labour Cookies

from: Kajsa

Preheat oven to 350°. Combine flour, baking soda and spices and set aside. Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites until combined. Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls and place onto baking tray. Bake 8-10 minutes. Once cool eat as many as you can possibly stomach, lay down for a nap and wait for labor to begin!

Mom's Bread

from: Kajsa

Dissolve yeast and 2 teaspoons of sugar in hot water, and let sit 5 minutes. Add remaining ingredients and knead for 10 minutes. Let raise 20 minutes. Bake at 350° for 25-35 minutes.

Oatmeal Dinner Rolls

from: Kajsa

Bring 2 c. Water to boil. Add oats and butter. Cook and stir for 1 min. Remove from heat; cool to lukewarm. Dissolver yeast in warm water. Add oat mixture, sugars, salt and 4 c. flour; beat until smooth. Knead in remaining flour. Let raise. Bake at 350° for 20-25 minutes.

Pizza Dough

from: Kajsa

Dissolve yeast in water with sugar. Add salt, 1 Tbs. oil, and flour. Mix well. Let raise till doubled. Pour 1 Tbs. oil in pizza pan. Press dough into pan. Bake at 350° for 10 minutes. Add toppings. Bake an additional 15-20 minutes.

Bread Sticks

from: Bread Sticks

In bowl mix yeast, 1 Tbs. sugar and 8 Tbs. waster. Let sit for a couple of minutes. Add remaining (except butter and parmesand cheese) ingredients and knead. Melt ½ c. of butter in cookies sheet. Roll dough into pan. Cut with pizza cutter into strips. Sprinkle Parmesan cheese on top and bake at 350° for 20 min.

Fluffy Jell-O Salad

from: Kajsa

Mix Jell-O, whipped topping and yogurt. Add fruit. Good combinations: Watermelon Jell-O, Vanilla yogurt, strawberries and mandarine oranges. Berry Blue Jell-O, strawberry or raspberry yogurt and mixed berries. Lime Jell-O, lemon yogurt and pineapple. Try any flavor you like. It always turns out good.

Clam Chowder

from: Clam Chowder

Chop Bacon into small pieces and fry until crispy. Peal and dice potatoes. Add clam juice, clams, onions and cooked bacon. (you many need to add just enough water to cover the potatoes) Boil on medium until potatoes are cooked. Add cream, butter, salt and pepper. Heat until hot and serve.

Egg Drop Soup

from: Egg Drop Soup

1. Reserve ¾ cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Frog Eye Salad

from: Kajsa

Combine sugar, flour and ½ tsp. salt. Stir in Pineapple juice and eggs. Cook over medium heat until thicker. Add lemon juice and cool to room temperature. Bring noodles to boil with oil and 2 tsp. salt. Boil 8 min. Drain and rinse in cold water. Mix noodles with sauce and refrigerate overnight. Add pineapple, oranges, marshmallows and cool whip. And serve.

Chicken and Ham Manicotti

from: Stacie

Heat oven to 350°F spray 13X9 glass baking dish with cooking spray. In medium bowl, mix Alfredo sauce and milk; spread 1 cup mixture in baking dish. Set aside ½ cup of ham. Sprinkle chicken and remaining ham with garlic salt. Fill each uncooked manicotti with chicken mixture stuffing into each end; place stuffed manicotti in baking dish. Reserve ½ cup sauce mixture for topping; pour remaining 3 ½ cups sauce mixture over manicotti. Cover tightly with foil. (I often do this up in the morning and then place in refrigerator until I am ready to bake it in the evening). Bake 1 ¼ hours. Meanwhile, in medium bowl, mix reserved ½ cup sauce, reserved ham, Parmesan cheese, and peas. Remove from oven. Uncover; pour sauce mixture over manicotti. Return to oven; bake uncovered 15 to 20 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Noodles

from: Kajsa

Mix flour and salt. Create a well. Add oil, eggs and water in well. Slowly stir into the flour mixture. Knead until elastic. Let rest 10 min. Roll to 1/16 in. Cut into ¼ in lengths. Place into boiling pot for 10 min. or until tender. Can cut and dry. Place in an airtight container can be stored up to 1 year.

Butterscotch Brownies

from: Butterscotch Brownies

Mix, butter and sugar. Add egg, mix. Add remaining ingredients, pour into baking sheet. Bake at 350° for 20-30 minutes.

Rocky Road Brownies

from: Kajsa

Prepare Brownie mix as instructed. Place Marshmallows on top of brownies and bake an additional 10 min. Prepare frosting: Melt Chocolate and butter and mix into remaining ingredients. Spread on top of browned marshmallows and sprinkle with chopped almonds.

Orange Julius

from: Kajsa

Mix in blender until smooth.

Peanut Butter Bars

from: Peanut Butter Bars

Melt butter and peanut butter together. Add crushed crackers and powdered sugar. Press into pan. Melt chocolate chips and spread on top. Cool and serve.

Christmas Caramel

from: Kajsa

Bring Karo syrup and sugar to a boil. Scald the cream (microwave). Boil Karo syrup and sugar mixture until almost ready to change color then gradually add cream (stirring rapidly). Scald milk and add a little at a time to mixture. Boil until candy thermometer reaches 232° (Medium-Hard Ball Stage). Stir in Salt and Vanilla. Remove from Heat. Add Nuts. Pour into buttered pan (at least 9 x 13), and let cool at least 4 hours.

Fudge

from: Kajsa

Heat sugar, butter, and evaporated milk to full rolling boil (stirring constantly). Boil on medium until candy thermometer reaches 234°F (stirring constantly to prevent scorching), about 4 min. Remove from Heat. Stir in chocolate and marshmallow crème until melted. Stir in vanilla and walnuts. Spread in pan, cool at room temp at least 4 hours. Makes about 3 lbs.

Muddy Buddies

from: Muddy Buddies

Measure cereal into a bowl and set aside. Microwave Chocolate Chips, Peanut Butter, and Butter on High for 1 minute. Microwave 30 sec. longer or until mixture can be stirred smooth. Stir in Vanilla. Pour Chocolate mixture over cereal stirring until evenly coated. Pour into large zip-loc bag; add powdered sugar. Shake until well coated. Spread on waxed paper to cool. Store in airtight container.

English Toffee

from: English Toffee

Mix: butter, water, sugar, and Karo syrup. Boil to hard, ball stage. Add vanilla and almonds. Pour onto greased cookie sheet. Melt chocolate chips on top.

Screaming Yellow Zonkers

from: Kajsa

Boil to soft, ball stage. Pour over popcorn.

3 Musketeers

from: 3 Musketeers

1. In a large saucepan over medum heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling then continue to cook using cany thermometer to monitor temperature.

2. Beat egg whites until they are stiff and form peaks. Don\'t use a plastic bowl for this.

3. When sugar solution comes to 270°, or soft-crack stage, remove from heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.

4. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the smisweet chocolate chips.Remember that the candy must already be at the consistency of dough when you add the chocolate; the nouget will thicken no more after the chocolate is added.

5. When the chocolate is thorougly blended and the nougat has thickened, press into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes.

6. Whith a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a toatal of 14 bars.

7. Melt the milk chocolate chips in the microwave for 2 inutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.

8. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours. Makes 14 Cany Bars

Cracker Jack

from: Cracker Jack

Almond Joy

from: Almond Joy

Peanut Butter Popcorn

from: Kajsa

Bring Sugar, Corn Syrup and Honey to a boil. Boil until soft ball stage and remove from heat. Add Peanut Butter and Vanilla and pour over popcorn(large bowl full).

Mackintosh Toffee

from: Kajsa

Bring all ingredients to a boil. Boil until reaching 260° , pour into buttered pan and cool. (I would suggest only boiling until 255° so it's not so hard)

Cheesy Potatoes

from: Kajsa

Cube baked potatoes. Mix cream of chicken soup, sour cream, grated cheese, onion and ½ c. melted butter. Add to cubed potatoes. Pour into 9x13 baking dish. Mix 3 Tbs. melted butter and crushed corn flakes. Spread on top of potatoes. Bake at 350° for 30-40 min. or until hot.

Mexican Corn Bread

from: Mom

Make it

Spudnuts

from: Spudnuts

Dissolve yeast in water. Add remaining ingredients. Knead dough 10 min. Let raise. Roll out and cut like doughnuts. Let it raise again. About 10 min. Fry in hot vegetable oil. Dip in glaze. And serve.

Spudnuts Glaze

from: Kajsa

Heat butter and water. Add vanilla and powdered sugar. Add more water if needs thinned.

Blackberry Suprise

from: Kajsa

Mix blackberries and ¼ cup of sugar. Set aside. Blend cream cheese, egg yolk, and ½ cup sugar. Set aside. Arrange crescent rolls on round baking stone in circular pattern pointing toward center. Spread cream cheese mixture on crescent rolls half way from outside edge. Spoon blackberry mixture on top of cream cheese mixture. Twist and fold inside corner of crescent rolls to outside edge. Mix egg white with 1 tsp. sugar. Spread over filled crescent rolls. Bake at 350° for 20-30 minutes.

Patty's Sour Cream Muffins (Banana)

from: Kajsa

Cream butter and sugar. Add eggs and beat until fluffy. Stir in remaining ingredients. Pour into greased muffin pans and bake at 350 for 20 min. Makes 18 muffins Tip- Muffin batter may be frozen. To freeze line 18 muffin cups with paper cups. Fill ⅔ full and freeze until solid. Remove paper cups and put in Zip-Lock bag and place in freezer. To Bake put frozen muffin in greased pan and increase baking time by 5 min.

Vanilla Ice Cream

from: Kajsa

Mix: milk, sugar, salt, and eggs in saucepan. Cook just until bubbles appear around edge. Cool to room temperature. Stir in vanilla and whipping cream. Freeze in Ice Cream Maker. (Makes 1 Quart)

Chocolate Silk Mousse

from: Kajsa

In large bowl, combine cream cheese, powdered sugar and vanilla; whisk until smooth. Place chocolate microwave until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly; stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping. Serve in Crepe Cups or on Chocolate Cake, Or by its self. Any way you choose : )

Crèpes

from: Kajsa

Mix ingredients. Pour on hot griddle, tilt and rotate pan to thin. Cook until slightly brown on both sides. Serve with you favorite fruit butter and powdered sugar. Or chocolate syrup and whip cream.

Dutch Babies

from: Kajsa

Heat Oven to 400°. Place pan with butter in and heat until butter is melted. While heating, mix remaining ingredients in the blender. Pour batter into hot pan and bake for 25 minutes or until puffed up.

Oatmeal Pancakes

from: Kajsa

In a large bowl combine: flour, oats, wheat germ, dry milk, sugar and soda. In a separate bowl, whisk together: eggs, buttermilk and vegetable oil. Stir wet ingredients into dry ingredients, just until blended. Pour batter by ¼ cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with buttermilk syrup.

Buttermilk Syrup

from: Kajsa

In a saucepan, combine the first five syrup ingredients and bring to a boil. Boil for 7 minutes. Remove from the heat and stir in vanilla.

Granola

from: Kajsa

Mix all the dry ingredients in a big bowl except the salt and cinnamon. In a small bowl mix the oil, syrup, cinnamon and salt until it combines. Mix the wet and dry together, spread onto 2 jelly roll pans and bake at 275* for 1 hr 15 min stirring every 15 min.

Enchiladas

from: Kajsa

Mix sour cream, cream of mushroom soup, 1 c. cheese, salt and pepper. Add chicken. Place in tortillas on a cookie sheet. Top with remaining cheese and bake at 350° for about 10 min. or until hot. You can also add onions, chicken bullion and garlic to taste.

Sweet n' Sour Chicken

from: Cody

Chop chicken breasts into bite sized pieces. Mix bisquick, egg, and milk in medium bowl. Add additional milk to consistency. Stir in chicken pieces. Deep fry chicken pieces in oil until golden brown. Serve with Sweet n' Sour Sauce.

Sweet n' Sour Sauce

from: Cody

Stir-fry onion, green pepper, and carrot. Mix corn starch and sugar with ketchup in saucepan. Add water, soy sauce, vinegar, and pineapple juice. Heat on medium until thick. Stir in pineapple chunks. Remove from heat.

Orange Chicken

from: Chicken A L

Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Heat oven to 350°. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake another 15 minutes. Serve with ham fried rice or regular rice.

General Tso's Chicken

from: Cody

Mix the sauce ingredients from the sauce recipe in a quart jar and set aside.

Mix soy sauce, cornstarch and egg in large bowl to make a cornstarch slurry - the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces and stir to coat.

Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add chicken to the hot (350 degree) oil and fry until crispy. You can use a simple cooking or candy thermometer to judge the temp of the oil. Place cooked chicken pieces on a paper towel to absorb any excess oil.

In a separate wok or large skillet add a small amount (a Tablespoon or so usually works fine) of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.

Add green onions and hot peppers and stir fry about 30 seconds.

Stir or shake the quart jar of sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.

Serve over rice.

General Tso's Sauce

from: Cody

Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

KFC Original Recipe Fried Chicken

from: KFC Original Recipe Fried Chicken

Chicken Filling for Crepes

from: Gayle Solomon

Mix chicken, apple, celery, onion, and ¾ c. thickened broth. Place about ¼ c. on crepe. Thickened Broth: Heat butter until melted. Blend flour and salt. Cook over low heat stirring constantly until smooth and bubbly. Remove from heat and stir in the broth. Heat until boiling, stirring constantly. Boil one minute. Mix as earlier directed and roll up in crepe. Place in baking dish and pour remaining broth over crepes. Bake at 350° until hot (about 20 minutes).

Homemade Corn Dogs

from: Cody

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. 2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. 3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Shrimp

from: Kajsa

Press garlic into the juice of ½ Lemon. Warm in microwave for 30 sec. Place Shrimp on George Foreman on medium heat and drizzle with garlic lemon juice. Heat until cooked, drizzling occasionally with the garlic lemon juice.

Chicken Soup

from: Kajsa

Boil broth and chicken until chicken is fully cooked. Add cabbage and boil until tender. Eat and Enjoy! Makes 1 serving approximately 135 calories!

Baked Apples

from: Kajsa

Cut your apple (wedges), place on tinfoil, sprinkle with sweetener and cinnamon (I didn't measure the cinnamon) Wrap tinfoil tightly and bake in oven at 350° for approximately 30 min.