The staff at Kreitner Elementary School loves nothing better than EATING.  Whether it's our Wednesday treat day, a birthday or our annual Thanksgiving Feast, we all do our best to share our good cooking skills.    These are some of our very favorite recipes.  Enjoy!

ENTREES

Chicken Lasagna

16 Lasagna noodles, cooked  (or use Barilla no cook noodles)       8 oz. sliced fresh mushrooms    
1/2 t. salt      1/2 cup butter    1/2 c. flour             4 cups milk         16 oz. shredded Mozzarella
2 cloves minced garlic        2 t. lemon juice         2 chicken bouillon cubes, crushed
2 cups cubed, cooked chicken (leftover turkey also works)
15 oz. container Ricotta cheese mixed with 2 eggs and 1/2 cup parmesan cheese

In large saucepan, melt butter.    Add mushrooms, garlic, salt, and lemon juice.  Sauté until mushrooms are tender.  Stir in flour and crushed bouillon cubes.  Blend well and cook over low heat for several minutes (helps lose "floury" flavor).  Add milk; cook over medium heat until mixture thickens and boils, stirring constantly.  Stir in chicken.  Heat oven to 325 degrees.

To assemble:  Spread 1/3 of sauce in bottom of a greased 9 x 13.  Layer 4 noodles. Spread noodles with 1/2 ricotta cheese mixture and 1/3 mozzarella.  Layer 4 noodles. Spread noodles with 1/2 remaining sauce.  Layer noodles.  Spread with remaining ricotta mixture and 1/2 of remaining  mozzarella cheese.  Layer last 4 noodles.  Spread with remaining sauce and mozzarella cheese.  Top with more grated parmesan.

Bake for 45 minutes.  Let stand for 15 minutes before serving.

Honey Glazed Chicken

In a bag, combine 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon cayenne pepper. Add, one piece at a time, 1 cut up 3 pound chicken.  Shake pieces to coat. Pour 4 tablespoons of melted butter into a 9 x 13 inch pan.  Place chicken in pan, turn pieces to coat.  Bake, uncovered, for 30 minutes at 350 degrees.

Glaze:

4 tablespoons butter         1/4 cup packed brown sugar         1/4 cup honey
1/4 cup lemon juice        1 tablespoon soy sauce         1 1/2 teaspoons curry powder

Mix glaze ingredients and pour over partially baked chicken.  Bake 45 minutes more, or until chicken is tender, turning and basting several times with pan drippings.

Italian Beef

1 4-5 pound beef roast (rump or bottom is fine)    1 cup water
2 envelopes dry Hidden Valley Ranch salad dressing mix    1 envelope brown gravy mix

Mix dry ingredients with water.   Pour into crock pot.  Add roast.  Cook on low overnight.

This can be cooked in the oven at 300 degrees for 4 hours.  Slice beef after several hours to hasten the cooking process.   To cook for the staff, I use a 15 to 18 pound roast cut into 4 pieces, triple the dry mixes and water and bake all night in a large roaster.

Jambalaya

2 T. vegetable or olive oil      1 1/2 cups chopped onions     1/2 cup chopped pepper
1/2 cup chopped celery     
1 lb. 21-26 count shrimp, peeled and deveined (can substitute 1 pound chicken breast, cut into chunks)               4 bay leaves    
1 lb. chopped ham, cut into 1/2 inch cubes (can substitute 1 pound Andouille Sausage, cut into 1/2 inch slices)     
1 14.5 ounce can chopped tomatoes with juice
2 ounces water             1 T. chopped garlic         1 t. salt         1/4 t. pepper
1/2 t. cayenne pepper         1/4 t. thyme         1 cup long grain white rice
1/4 cup chopped green onions (to finish)

Heat the oil in a large stock pot or Dutch oven over medium heat.  Add the onions, bell pepper and celery and sauté until slightly golden and soft (7-8 minutes).  Add the shrimp and bay leaves and sauté for 2-3 minutes, or until the shrimp starts turning pink (if substituting chicken, cook longer, until the outside of the chicken is completely white).  Add the ham/andouille sausage and sauté for 2-3 more minutes.  Next add the tomatoes with the juice, water and spices.  Cook for about 10 minutes, stirring often.  Add the rice, stirring to mix.  Cover and cook over low heat for 25-30 minutes, checking to see that the rice is not sticking.  Stir lightly if necessary.  The rice is done when tender and all the liquid is absorbed.  Remove from heat and let stand, covered, for 5 minutes.  Remove the bay leaves.  Stir in green onions and stir.

Creole Seasoning (sprinkle on shrimp or chicken before adding...optional)

2 1/2 T. paprika         2 T. salt         2 T. garlic powder         1 T. pepper
1 T. onion powder         1 T. cayenne pepper         1 T. oregano         1 T. thyme

Combine all ingredients thoroughly.

Fiesta Mexican Lasagna

Nonstick cooking spray                     

1 lb. ground beef            3 (10 in.) flour tortillas                1 onion, chopped                                    

1 (10 oz) can tomatoes with green chiles                   1 (8 oz) can tomato sauce                            

½ tsp. ground cumin to taste              1 tsp salt               ½ tsp ground pepper                         

4 oz cream cheese, softened               ½ cup sour cream, plus more for garnish

12 oz. shredded Colby-Monterey Jack cheese, divided                  

Diced tomatoes, chopped green onions, shredded lettuce, sliced black olives, guacamole and tortilla chips for garnish 

Preheat oven to 350 degrees.  Coat a 9 inch square baking dish with nonstick spray.  Cook ground beef and onion in a skillet, stirring until the beef is crumbly and browned.  Drain.  Add tomatoes with green chiles, tomato sauce, cumin, salt and pepper.  Simmer for 15 minutes.  Meanwhile, stir together cream cheese and sour cream until smooth.
Reserve about 1/2 cup of the ground beef mixture for the top of the lasagna.  Spread half of the cream cheese mixture on 1 flour tortilla.  Spread 1/2 the ground beef over the cream cheese mixture.  Sprinkle with 1/3 cup shredded cheese.  Repeat the layers. Top with remaining flour tortilla, reserved ground beef mixture and remaining shredded cheese.  Bake for 30 minutes.
Garnish with tomatoes, green onions, lettuce and olives  plus guacamole and sour cream dabs.  Serve with tortilla chips if desired.

VEGETABLES,SIDE DISHES and APPETIZERS

12 button mushrooms, cleaned and stems removed (save and chop stems)
1 cup ground beef or sausage        1 tablespoon minced onion        1/4 cup heavy cream
1/4 cup bread crumbs        1 clove minced garlic        1 tablespoon butter
1/2 cup butter        1 teaspoon chili powder

Preheat oven to 425 degrees.  Cook ground beef or sausage, onion, garlic and chili pepper.  Add chopped mushroom stems, 1 tablespoon butter, bread crumbs and salt and pepper to taste.  Cook 5 minutes.   Remove from heat and add heavy cream.  Mix and allow to cool.

Melt remaining butter.  Dip mushroom caps in butter and place in a greased casserole dish.  Stuff mushrooms generously with meat mixture and sprinkle with chili powder.  Bake for 20-25 minutes.

Two Toned Potatoes

6 medium russet potatoes         6 medium sweet potatoes    2/3 cup sour cream 
1/3 cup milk         3/4 cup shredded cheddar cheese         1 1/2 teaspoon salt

Pierce russet and sweet potatoes with a fork.   Bake at 400 degrees for 60-70 minutes or until tender.  Set sweet potatoes aside.  Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact.  Place pulp in bowl and mash with 1/3 cup sour cream, milk, cheese and 3/4 teaspoon salt.  Set aside.  Cut off the top of each sweet potato; scoop out pulp, leaving skins intact.  Mash pulp with remaining sour cream and salt.   Stuff mixture into half of each potato skin; spoon russet potato filling into other half.  Place on baking sheet.  Bake at 350 degrees for 15-20 minutes or until heated though.

1/2 cup margarine             1 can reg. corn, undrained            1 can creamed corn
2 eggs             8 oz. sour cream             1 box Jiffy corn bread mix

2 packages frozen spinach (microwave on high for 5 minutes and squeeze all the water out)                 2 cans artichokes (squeeze out water and chop into small pieces)
2 1/2 cups shredded Monterey Jack/Cheddar cheese
1/2 cup Parmesan cheese             8 ounces sour cream         2 tsp. garlic powder
1 cup mayonnaise

Mix all ingredients together.  This should be moist, if not, add more mayonnaise and sour cream.  Bake, covered, at 350 degrees for 45 minutes.  Uncover and bake 15 more minutes.  Serve with tortilla chips.

Melt 1/2 cup butter in large skillet over medium heat. Whisk in 1/2 cup flour until smooth; cook, whisking constantly, 2 minutes.   Stir in 1/2 t. salt, 1/2 t. black pepper, 1/4 t. ground red pepper and 1/4 t. garlic powder.  Gradually whisk in 2 cups half and half and 2 cups milk; cook, stirring constantly, 8-10 minutes or until thickened.  Stir in 10 ounces shredded sharp cheddar cheese.  Stir in 10 ounces shredded extra sharp cheddar cheese.   Stir until smooth.  Remove from heat.  Combine 1 pound cooked elbow macaroni with cheese mixture.  Pour into a well greased 9 x 13 inch pan.   Sprinkle with 10 ounces shredded sharp cheddar cheese.  Bake at 350 degrees for 20 minutes until bubbly or for 35 minutes for a crusty top.

Spoon 1 8 ounce can whole berry cranberry sauce over cheese mixture; garnish, if desired.  Serve with crackers or bread rounds.

Note:  to decorate the box, cut white part from 4 green onions.  Blanch green onion tops in boiling water for 1 minute, saving white part for other uses.  Drain.  Press 1 green onion strip into base of center of 1 side of box, pressing up sides until it meets center of top of box.   Remove and discard excess green onion.  Repeat with remaining green onion strips.  The onion strips are the "ribbon" on this appetizer present.   Top center with fresh cranberries, orange curls and additional strips of green onion if desired.

Process 16 ounces cream cheese, 2 T. Durkee mustard/mayonnaise sauce, 8 ounces shredded sharp cheddar cheese, 7 ounces crushed, drained pineapple, 1/2 cup chopped green onion and 2 t. dried mint in a food processor until blended, stopping to scrape down sides.  Press mixture into bottom of a plastic wrap lined 9 inch spring form pan, then sprinkle with cooled toasted pecans.

Process 16 ounces of cream cheese, 1 T. Durkee mustard/mayonnaise sauce, 2/3 cup orange marmalade, 1 T. mayonnaise, 2 T. dried orange peel and 2 t. orange extract until smooth, stopping to scrape down sides.  Press mixture over pecans, pressing until smooth.  Cover and chill up to 3 days.   Remove from pan; spread with a scant 2/3 cups orange marmalade and garnish with toasted pecan halves (if desired).  Serve with gingersnaps.

In a mixing bowl, beat 3 ounces softened cream cheese and 1/4 cup mayonnaise until smooth.  Beat in 1 6 1/2 ounce jar marinated artichoke hearts that have been well drained and finely chopped, 1/4 cup grated parmesan cheese and 2 T. finely chopped green onions.  Lightly spray tops of 20-25 large fresh mushroom with Pam.  Spoon cheese mixture into mushroom caps.  Combine 1/4 cup seasoned bread crumbs with 2 t. olive oil; sprinkle over mushrooms.  Bake at 350 degrees for 15-20 minutes or until mushrooms are tender.

Mix together 2 large cans chunk chicken, drained, 1 cup Ranch dressing, 1 cup hot sauce, 4 cups cheddar cheese and 12 ounces softened cream cheese.  Put mixture in a greased 9 x 13 inch pan and bake at 350 degrees for 45 minutes.  Serve with chips, bagel chips or crackers.

Sausage Stars

Preheat oven to 350 degrees.  Brown 1 lb. pork sausage, drain and blot.  Combine with  1 1/2 cups shredded sharp cheddar cheese, 1 1/2 cups Monterey Jack cheese, 1 cup Ranch Dressing, 1 can chopped black olives and 1/2 cup chopped red bell pepper.  Spray muffin tins with Pam.  Press 1 wonton skin into a muffin cup.  Spray skins with non-stick spray.  Bake for 5 minutes, or until skins are golden brown.  Fill skins with sausage mixture and bake until cheese is bubbly, approximately 20 minutes.  These can be frozen before baking.

SALADS

SOUP

In a Dutch oven, stir the soups and water until smooth.  Add meat and bay leaves.  Cover and bake at 325 degrees for 1 1/2 hours.  Stir in potatoes, carrots, mushrooms and tapioca.  Cover and bake for 1 hour longer or until the meat and vegetables are tender.  Remove the bay leaves before serving.

1 pound dried Great Northern white beans
4 cups chopped, cooked chicken breast        1 tablespoon olive oil
4 garlic cloves, minced         8 ounces chopped green chilies
2 teaspoons dried cumin         1 1/2 teaspoons oregano        
1/4 teaspoon cayenne pepper         6 cups chicken broth
3 cups shredded Monterey Jack cheese

Place rinsed beans in a large pot.   Cover with cold water and soak overnight.  Drain beans.  Heat oil in the same pot.  Add onions and sauté 10 minutes.  Add garlic, chilies, cumin, oregano and cayenne and sauté 2 minutes.  Add beans and broth and bring to boil.  Reduce heat and simmer uncovered until beans are very tender, about 2 1/2 hours.  Add chicken and 2 cups cheese and stir until cheese melts.  Top with remaining cheese and sour cream if desired.

6 to 8 Italian sausage links, cooked and drained
1 tablespoon butter         1 large onion, sliced vertically into crescents
6 cups water         3 beef bouillon cubes         28 ounce can crushed tomatoes
1/2 green pepper, diced         1 teaspoon oregano         1/2 teaspoon basil
1/2 teaspoon pepper         2 small zucchini, cubed        
2 ounces linguine, broken into pieces         2 tablespoons parmesan cheese

Slice cooked sausage into 1/2 inch rounds.  Melt butter and sauté onion until slightly soft.  Add next 7 ingredients.  Bring to full boil the add sausage, zucchini, linguine and parmesan cheese.  Cover and cook until soup is simmering, stirring occasionally to keep pasta from sticking.

Golden Cream of Potato Soup

Combine first 9 ingredients in a large pot.  Bring to boil.  Cover, reduce heat and simmer for around 10 minutes.   Stir 1/4 cup milk into flour to make a paste.  Stir into soup.  Add remaining milk and cheese.  Simmer until soup is thickened and cheese is melted.

French Onion Soup

Melt 1 stick butter in a heavy soup pot or dutch oven over medium heat.  Add 4 large or 6 medium sliced onions, sliced thin root to tip.  Saute, covered, for 20 minutes.  Preheat oven to 400 degrees.  Put soup pot in oven, with lid slightly ajar for 1 hour, stirring at least once, until onions brown (We had to drain the excess fluid from our onions, and browned them on the stove after the hour was up.  We think they were just particularly watery.  We added the drained liquid back into the soup).  Remove pot from oven and place over medium heat, scraping up all the brown, flavorful bits.  Turn off heat and pour in 1 cup dry white wine.  Turn heat back to medium and cook for 5 minutes.

Add 4 cups chicken broth, 4 cups beef broth, 2 cloves minces garlic and a few shakes of Worcestershire Sauce.  We also added a few teaspoons of salt after tasting.  Reduce heat to low and simmer for at least 45 minutes.

Pour into bowls.  Top with a slice of bread that has been buttered and broiled until crispy and brown.  Top with Gruyere cheese and broil until cheese is melted and bubbly.  Serve.

BREADS

4 cups flour         2 tablespoons baking powder         1 teaspoon salt
2 tablespoons sugar        2 1/2 cups whipping cream         1/4 cup melted butter

Combine dry ingredients.  Add cream, stirring until just moistened.  Roll, on floured board, to 1/2 inch thick and cut into biscuits.  Place on greased baking sheets.  Brush with melted butter.   Bake at 425 degrees for 12-14 minutes.

Prepare cake batter according to package directions; fold in apples.  Fill 12 greased or paper lined jumbo muffin tins three-fourths full.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.   In a saucepan, cook the caramels and milk over low heat until smooth.  Spread over cupcakes.  Sprinkle with pecans.  Insert a wooden stick into the center of each cupcake.

Mix 2 cups Bisquick and 3/4 cups sugar.  Mix together 1 cup sour cream with 2 eggs.  Stir into dry ingredients.   Add 1 cup fresh or frozen blueberries.  Divide into greased muffin cups and sprinkle with sugar or cinnamon sugar. Bake for 25 minutes at 350 degrees.  VERY easy and absolutely delicious.

Streusel Filling and Topping:

In a food processor fitted with a metal blade, combine until nuts are coarsely chopped:1/3 cup packed brown sugar           2 T. sugar         1 cups pecans or walnuts        
1 1/2 t. cinnamon        
Reserve 3/4 cups to use as filling.
To the remaining streusel, add:
1/2 cup cake flour        4 T. softened butter         1/2 t. vanilla
Pulse briefly to form a coarse, crumbly mixture for the topping.
Cake Batter:In a small bowl, combine about 1/4 of 2/3 cup of sour cream, 4 egg yolks and
1 1/2 t. vanilla.  Set aside.
In a large bowl combine these dry ingredients and mix on low speed to blend.:
2 cups sifted cake flour         1 cup sugar         1/2 t. baking powder       
1/2 t. baking soda         1/4 t. salt
Add and mix until moistened:   remaining sour cream     12 T. softened butter (1 1/2 sticks)

Increase speed of mixer to medium and beat for 2 minutes.  Scrape down sides.   Gradually add reserved sour cream/egg mixture in 3 batches, beating for 20 seconds after each addition.  Scrape down sides. 

Let cake cool in pan for 10 minutes.  Loosen cake from pan with a small metal spatula and remove the side of the spring form pan.  Cool completely before attempting to remove cake from bottom of pan.   Cake freezes well.

Cake Mix Cinnamon Rolls

In a small bowl dissolve 3 packages yeast in 2 1/2 cups of warm water.  Let stand until foamy. 
In a large bowl, combine the yeast mixture with an 18.25 ounce white cake mix and 3 cups of flour; stir to combine.  Add the 1 1/2 cups of flour, 1/2 cup at a time, stirring well after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.   Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Deflate the dough and turn it out onto a lightly floured surface.  Roll the dough into a 10 x 16 inch rectangle, spread with 1/2 cup of softened butter.  Sprinkle with 1 cup brown sugar and 2 teaspoons cinnamon.  Starting from one of the long sides, roll up the rectangle and cut into 1 inch slices.

Preheat oven to 375 degrees.  Grease a 9 x 13 inch pan.  Pour 1/2 cup melted butter into a small bowl.  Mix 1/2 cups sugar and 1/2 cup finely chopped pecans (if desired).  Dip the top of each roll in the melted butter, then in the sugar/pecan mixture, then place topped rolls snugly into the prepared pan.  Cover the rolls with a damp towel and let rise until doubled in volume (or place in refrigerator overnight for baking the next morning: take out to rise for at least an hour before baking if using overnight method).

Bake for 20-25 minutes, or until the rolls are golden.  Ice if desired.

Lemon Sour Cream Coffeecake

Preheat oven to 350 degrees.  Grease and flour a tube or bundt pan.  Mix 1 cup sugar with 1 T. cinnamon and 1/2 t. nutmeg.  Coat greased pan with cinnamon/sugar mixture.

Combine:
1 box lemon or yellow cake mix        1 small pkg. instant lemon pudding          4 eggs        1/2 cup oil
1 cup sour cream      
1/2 cup walnuts, chopped (opt.) 

Prepare cake mix according to directions, adding the additional dry pudding mix, eggs, sour cream and oil.  Pour 1/3 batter into pan.  Sprinkle with 1/3 sugar/spice mixture and nuts (opt.).  Add 1/3 batter and 1/3 sugar/spice mixture and nuts (opt.).  Top with remaining batter.  Bake for 50-60 minutes.  Combine some powdered sugar and lemon juice to created glaze if desired.

New York Crumb Cake

Preheat oven to 325 degrees.  Spray an 8 inch pan with non stick spray and line with parchment paper, leaving excess overhanging sides to use as "handles" to lift out the cake after it's baked.

Whisk 1/3 cup sugar, 1/3 cup brown sugar, 1 t. cinnamon, and 1/8 t. salt in bowl.  Stir in 1 stick melted, unsalted butter, still warm.  With spatula, stir in 1 3/4 cups cake flour (do not substitute all purpose flour in this cake), until it forms a thick dough.  Set aside.

In the bowl of a standing mixer, mix 1 1/4 cups cake flour, 1/2 cup sugar, 1/4 t. baking soda, and 1/4 t. salt.  With mixer on low, add 6 tablespoons unsalted butter, 1 tablespoon at a time, beating until mixture resembles moist crumbs with no visible chunks of butter.  Add 1 egg, 1 egg yolk, 1 teaspoon vanilla and 1/3 cup buttermilk.  Beat until light and fluffy.

Transfer batter to baking pan, spreading evenly.  Break crumb topping into pea sized pieces and spread over batter, beginning with edges and moving towards center.  Bake until golden and toothpick inserted into center comes out clean, 35-40 minutes.  Cool on rack for 30 minutes and then use parchment to lift cake out of pan.  Dust with powdered sugar or drizzle with glaze before serving.  Recipe may be doubled to use 9 x 13 inch pan, baking approx. 45 minutes.

COOKIES

Surprises

Melt together 2 cups chocolate chips and 4 T. butter or margarine.  Stir in 1 can Eagle Brand Sweetened Condensed Milk.  Stir in a scant 2 cups of flour.  The dough should resemble Play-Doh in texture.  Roll about 1 T. of dough around a Hershey's Kiss.  You may use any kind you like.  Bake for 6 minutes at 350 degrees.  Cookies will look wet but are done.  Cool.  I dip these cookies in melted chocolate or white chocolate.

In a mixing bowl, cream butter and sugars.   Add 1 cup peanut butter, egg and vanilla; mix well.  Combine oats, flour, baking soda and salt;  add to the creamed mixture.  Spread into a greased 10 x 15 inch baking pan.

Bake at 350 degrees for 13-17 minutes or until golden brown.  Cool slightly on a wire rack, about 12 minutes.   Spread with remaining peanut butter.  Cool completely.

Chocolate Frosting
6 T. butter          4 cups powdered sugar          1/2 cup cocoa        1 t. vanilla       
6 to 8 T. milk
In a mixing bowl, combine all ingredients to achieve a spreading consistency.  Spoon over peanut butter layer and spread.   Cut into bars.

Buffalo Chips

Preheat oven to 350 degrees. Cream 1 cup softened margarine and 1 cup shortening in a mixer. Add 2 cups packed brown sugar and 2 cups sugar. Beat until fluffy. Beat in 4 eggs and 2 t. vanilla. Blend in 2 cups dry oatmeal (I never use quick oats when baking), 2 t. baking soda, 2 t. baking powder and 4 cups flour. After dough is well blended, stir in 1 cup coconut, 1 cup chopped pecans (optional), 2 cups chocolate chips and 2 cups Rice Krispies.

Line cookie sheets with parchment paper or grease well. Using a ¼ cup scoop, drop cookie dough onto cookie sheets. I put 6 on a sheet and they still ran together. Bake for approx. 18 minutes or until browned. This recipe made 40 large cookies.

Preheat oven to 350 degrees. Cream 2 sticks softened margarine with 1 ½ cups sugar until fluffy, at least 2 minutes. Add 3 eggs, 1 t. vanilla and an 18 oz. jar (2 cups) creamy peanut butter. Combine. Add 3 cups flour, 1 t. baking powder and 1 ½ t. salt. Mix until just combined. Spread 2/3 of dough in bottom of a well greased 9 x 13 inch pan. Pat down with floured hands until even. Spread dough with an 18 oz. (or 1 ½ cups) jar of jelly (your choice). Drop small globs of the remaining dough evenly over the jelly. Don’t worry if some jelly shows through. Sprinkle with 1 cup coarsely chopped peanuts.

Bake for 45 minutes, or until golden brown. Cool completely before cutting.

Chewy Sugar Cookies

Preheat oven to 375 degrees.  In a bowl, stir 2 3/4 cups flour, 1 t. baking soda and 1/2 t. baking powder.  Set aside.  Cream 2 sticks softened salted butter (no substitutions) and 1 1/2 cups sugar.  Beat until fluffy.  Add 1 egg and 1 t. vanilla.  Beat well.  Add dry ingredients and blend until mixed.  Add 3-4 T. of buttermilk to make a soft, but not wet, dough.  Scoop dough into balls.  Dip tops of balls in buttermilk, then roll in raw sugar (raw sugar can be found in 2 pound boxes in the baking isle).  Place on parchment paper lined cookie sheets.  These cookies spread, so don't place too close together.  Bake for 8-10 minutes, or until lightly golden.

You can also roll the dough in granulated sugar and then sprinkle with colored sugars.  But, the raw sugar gives these cookies a wonderful, unique flavor!

Molasses Cookies

Preheat oven to 325 degrees. In a large bowl, combine 4 cups flour, 1/2 t. salt, 2 t. ground ginger, 1 1/4 t. cloves and
2 t. cinnamon.  In a mixer, cream 1/2 cup shortening, 1/2 cup butter or margarine and 3 cups sugar until fluffy.  Beat in 1/2 cup molasses.  Beat in 2 eggs, beating well after each addition.  Beat in dry ingredients and combine.  Put 1 cup of additional sugar in a small bowl (I use a mix of granulated and raw sugar).
Form dough into balls (I use a scoop).  Roll dough balls in sugar.  Place on parchment paper.  These cookies spread, leave room!  Bake for 12 minutes.  Makes about 5 dozen.

Sunflower Seed and Chip Cookies

Preheat oven to 350 degrees.  Cream together 1/2 cup shortening, 1/2 cup butter or margarine, 1 cup sugar, 1 cup packed brown sugar, 2 eggs and 1 t. vanilla.  Beat in 1 1/2 cups flour, 1 t. baking soda, 1/2 t. salt and 3 cups oatmeal.  Mix well and add 1 cup sunflower seeds and 1 package butterscotch chips.
Shape into balls, and flatten slightly on parchment covered cookie sheets.  Bake for about 10 minutes.

Snowballs

Preheat oven to 325 degrees.  Beat 1 cup butter, 3/4 cups powdered sugar and 2 t. vanilla until fluffy.  Add 2 cups flour and 1/4 t. salt.  Stir in 1 cup oatmeal and 1/2 cup finely chopped almonds or pecans.  Roll by tablespoon into balls.  Bake for 11-13 minutes, until bottoms are lightly golden.  Remove from oven, and while still hot, roll in powdered sugar.  When cool, re-roll in powdered sugar.

Razz-Ma-Tazz Bars   (ingredients for a 9 x 13 pan in parenthesis)

1 stick butter      (1 ½ sticks butter)
2 cups white chocolate morsels, divided use   (3 cups white chocolate chips)
2 large eggs     (3 large eggs)
1/2 cup granulated sugar       (3/4 cup sugar)
1 cup flour       (1 ½ cups flour)
1/2 teaspoon salt      (3/4 t. salt)
1/2 teaspoon almond extract    (3/4 t. almond extract)
1/2 cup raspberry jam     (3/4 cup…I used small jar)
1/4 cup sliced toasted almonds    (1/3 cup sliced almonds)

Preheat oven to 325° F. Line a 9 inch (or 9 x 13 inch) pan with parchment or grease.

Melt butter in a large microwave-safe bowl on high for 1 minute; stir. Add ½ white chocolate morsels; let stand. Do not stir.

Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes.  Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

If jam needs it, warm it up a bit in a small, microwave-safe bowl for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with toasted almonds.

Return to oven and bake for 25 to 30 minutes or until edges are browned. Mine took an extra 10 minutes until it was nicely browned in a 9 x 13 pan.  Cool completely in pan on wire rack. Cut into bars. Very rich!

Brown Butter Brown Sugar Shorties

Makes about 32 cookies

1 1/2 sticks unsalted butter
1/2 cup packed brown sugar (preferably dark)
1 teaspoon pure vanilla extract
scant 1 1/3 cups all-purpose flour
1/4 teaspoon salt (if using salted butter then omit)
Sugar in the Raw or sanding sugar for rolling (optional)

Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes. It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Transfer butter to a bowl and chill until just firm, about 1 hour.  Beat together butter and brown sugar with an electric mixer until pale and fluffy. Beat in vanilla, then mix in flour and salt at low speed until just combined. Transfer dough to a sheet of wax paper or parchment and form into a 12-inch log, 1 1/2 inches in diameter.  The dough is very soft and you should be dropping by spoonfuls then spread with knife to make log.  Chill, wrapped in wax paper, until firm, about 1 hour.

Take dough out of refrigerator and let soften slightly.  Preheat oven to 350°F with rack in middle. Unwrap dough and roll it in coarse sugar, if using, and press the granules in with the paper you’d be using to wrap it. Slice dough into 1/4-inch-thick rounds, arranging 1 1/2 inches apart on an ungreased baking sheet or parchment paper. Bake until surface is dry and edges are slightly darker, 10 to 12 minutes. If cookies aren't baked long enough, they will not have a "sandy" texture.  Let sit on sheet for a minute before transferring to a rack to cool. (Cookies will quite fragile at first, but will firm up as they cool.)

Dough keeps, chilled, up to 1 week, or in the freezer, up to one month. Cookies keep in an airtight container at room temperature 1 week.

Brown Sugar Crackle Top Cookies

BREAKFAST

Butter a 9 x 13 inch baking dish.   Remove crusts from bread.  Butter bread slices; line bottom of pan with bread.   Sprinkle grated cheese over buttered bread.  Sprinkle with crumbled bacon. Sprinkle with mushrooms.  Mix together the mustard, milk and eggs.  Pour egg mixture into pan.  Cover and refrigerate overnight.  Bake in a 400 degree oven for 20-25 minutes.
When I make this casserole for the staff, I quadruple the recipe.  I serve with biscuits and gravy, fresh fruit and assorted muffins.

12 slices dry white bread, cut or torn into cubes (about 8 cups)
16 ounces cream cheese, cut into 1 inch cubes          1 cup fresh or frozen blueberries
12 eggs           2 cups milk           1/2 cup maple syrup

Place half of bread over the bottom of a well greased 9X13 inch pan.  Sprinkle cream cheese and blueberries over the bread.  Arrange remaining bread over the top.  In a large mixing bowl, beat eggs.  Whip in milk and syrup.  Carefully pour egg mixture over the bread mixture.  Cover and chill for 4 to 24 hours.

Bake, covered at 350 degrees for 40 minutes.  Uncover and bake an additional 15 minutes or until puffed, firm and brown.  Serve with blueberry sauce or maple syrup.

1 can crescent rolls         1 1/2 pounds Italian sausage, cooked and crumbled
1 1/2 pounds shredded hash browns           2 T. oil    
1/2 cup each chopped green and red pepper         1/2 cup chopped green onion         10 eggs, beaten          
1/2 t. dry mustard        1/2 cup milk      1 t. black pepper    
2 1/2 cups sharp cheddar cheese, grated
Press crescent roll dough into bottom of well greased 9X13 inch pan.  Sprinkle with cooked sausage.  Sauté red and green pepper and green onion in oil until tender.  Stir in hash brown potatoes and cook for several minutes.  Don't worry about browning potatoes.  Spoon over sausage.  Sprinkle with all of cheddar cheese.  Whisk eggs with milk and spices.  Pour egg mixture over top of casserole.  Sprinkle with paprika.
Bake in an 350 degree oven for 45 minutes or until set and browned.

Bacon and Cheese Quiche

1 pound bacon, cooked and broken into pieces    6 large eggs    1 1/2 cups heavy cream
1 1/2 cups shredded Swiss cheese        salt and pepper        1 pie crust

Place pie crust in 9 inch pie pan.  Place bacon in bottom of pie pan.  Top with shredded cheese.  In blender, combine, eggs, whipping cream, salt and pepper. Blend.  Pour egg mixture over bacon and cheese.  Bake at 375 degrees for 1 hour or until filling seems set.  You may substitute any ingredient you wish for the bacon, including spinach, broccoli, artichokes (squeeze out all extra water before adding to crust), sausage, etc......

DESSERTS

Stir together dry ingredients.   Beat together eggs, sugar, oil and buttermilk.  Add dry ingredients and beat at low speed. Fold in carrots, pineapple, coconut, nuts and raisins.  Pour batter into a greased and floured 9 x 13 inch pan.

Bake at 350 degrees for 30 minutes; cover pan loosely with foil to prevent over- browning.  Bake 13 more minutes or until a toothpick inserted in the middle of cake comes out clean.  Wait 5 minutes and poke holes all over cake.  Pour on hot Buttermilk Glaze (recipe follows).   Cool completely in pan.  Frost with Cream Cheese Icing.

1 cup sugar         1 1/2 t. baking soda         1/2 cup butter         1/2 cup buttermilk
1 T. light corn syrup        1 t. vanilla

Bring sugar, baking soda, butter, buttermilk and corn syrup to boil in a deep, large pan over medium high heat (mixture greatly expands when heated and will overflow if you don't use a large pan).  Boil, stirring often, for 4 minutes or until the mixture turns caramel brown (there will be foam on top...push it aside to check the color).  Remove from heat and stir in vanilla.   Pour over hot cake.

Cream Cheese Icing

1/2 cup butter-softened             12 oz. cream cheese-softened    
4 cups powdered sugar               1 1/2 t. vanilla

Beat butter and cream cheese at medium speed until creamy.  Add powdered sugar and vanilla, beat at high speed until smooth.  Ice cool cake.

1 cup butter or margarine, melted             2 cups sugar             1 cup flour        
2/3 cup cocoa            1/2 t. baking powder             2 eggs             1/2 cup milk        
1 cup chopped nuts (optional)       
2 cups chocolate chips            1 can Eagle Brand sweetened condensed milk

Preheat oven to 350 degrees.   Grease a 9  x 13 inch pan.  In large bowl, stir together all ingredients except nuts until smooth.  Stir in nuts.  Spread batter into prepared pan.  Bake 30 minutes or until brownies begin to pull away from sides of pan.  Just before brownies are done, in a heavy saucepan melt chocolate chips combined with the sweetened condensed milk.  Immediately spread mixture over hot brownies.  Cool completely on rack and then refrigerate to set topping before cutting.

6 cups sliced, peeled ripe peaches          ¼ cup brown sugar            3 T. flour
2 t. lemon juice          ½ t. cinnamon
Topping:
1 cup flour          1 cup sugar          1 t. baking powder         ¼ t. salt         ¼ t. nutmeg 
1 beaten egg          ½ cup melted butter, cooled

2 ½ cups strawberries, cleaned, hulled and sliced            1 cup whipping cream        
3 T. sugar
Mash strawberries with fork or potato masher. Beat cream and sugar until stiff peaks form. Fold mashed berries into whipped cream.
Unroll cake. (cake will try to re-roll itself) Spread with strawberry cream mixture to within ½ inch of sides. Reroll cake WITHOUT the towel! Move to serving platter. Sprinkle with powdered sugar. Garnish with more strawberries if desired. Refrigerate until serving, but serve within one hour (whipped cream with start to break down).

Beat first 3 ingredients in a mixing bowl until blended. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; stir into sugar mixture. Stir in vanilla; fold in apples and nuts. Pour batter into a greased and floured 10 inch tube pan or Bundt pan.
Bake at 325 degrees for 1 1/2 hour or until toothpick comes out clean. Cook in pan for 20. Remove and cool. Drizzle with warm Brown Sugar Glaze.

BROWN SUGAR GLAZE
1/3 cup butter             1/3 cup packed brown sugar                 1/3 cup sugar
1/3 cup whipping cream                 1/2 t. vanilla
Combine first 4 ingredients in saucepan. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat and add vanilla. Spread on cool cake.

2 cups all purpose flour             1 cup oats                1 cup packed brown sugar
1 cup butter
Combine ingredients until crumbly; press into a greased 11 x 15 baking pan. Bake at 350 degrees for 10-15 minutes or until golden.
Filling:
2 can pumpkin ( 15 ounces each)         2 cans (12 ounces each) evaporated milk        
4 eggs       
1 1/2 cups sugar          2 t. cinnamon           1 t. ground ginger        1/2 t. ground cloves    
1 t. salt

Crust:

Mix 2 cups chocolate crumbs         1/4 cup sugar         1/4 cup plus 1 tablespoon butter
Mix all ingredients and press into bottom and sides of well greased 9 inch spring form pan.

Bottom Layer:
Mix 8 ounces softened cream cheese         1/4 cup sugar         Beat together.
Add:  1 egg         1/4 teaspoon vanilla         Blend.
Add:  2 ounces melted semi-sweet chocolate        1/3 cup sour cream
Spread gently in bottom of pan.

Middle Layer:
Mix 8 ounces softened cream cheese        1/3 cup brown sugar       1 tablespoon flour
Add:  1 egg         1/2 teaspoon vanilla         Blend.
Add:  1/4 cup chopped pecans
Spread gently over chocolate layer.

Top Layer:
Mix  5 ounces softened cream cheese         1/4 cup sugar          Beat well.
Add:  1 egg   Blend.
Add:  1 cup sour cream         1/4 teaspoon vanilla         1/4 teaspoon almond extract

Spread gently over middle layer.

Bake cheesecake for 1 hour at 325 degrees.  Turn off oven, leaving cheesecake in for an additional 30 minutes.  Open oven door and leave cheesecake for additional 30 minutes.   Cool on counter and then refrigerate overnight. 

Glaze:   
Melt 1 cup semi-sweet chocolate chips         1/4 cup butter         Stir until smooth.
Add:    3/4 cup powdered sugar        2 tablespoons water         Stir until smooth.
Remove sides of spring form pan and glaze cheesecake, letting chocolate run over sides.
Chill until set.

Chocolate Coconut Pie

Melt 2 cups semi-sweet chocolate chips         2 tablespoons butter, melted      Stir.
Add:  1 1/2 cups Rice Krispies         1/2 cup coconut
Spread into bottom and sides of a greased 9 inch pie pan.  Refrigerate while preparing the filling.
Filling:
Melt together:   
8 ounces bittersweet chocolate, coarsely chopped        2 tablespoons water
1 tablespoon butter       
Stir in 1/4 teaspoon salt.         Let cool for at least 15 minutes.
In a chilled bowl, beat:     1 1/4 cups whipping cream        1/2 cup Cream of Coconut
2 teaspoons vanilla
Fold 1/3 of cream mixture into chocolate mixture to lighten it.  Fold in remaining cream mixture.
Scrape filling into prepared crust, smoothing top.  Refrigerate the pie for at least two hours.  Allow the pie to stand at room temperature for at least 30 minutes before serving ( pie is very difficult to slice otherwise)

For Crust:
3 1/2 cups Oreo cookies, crushed into crumbs in food processor       
1/4 cup melted butter

Combine and press into bottom and sides of a lightly greased 10 inch spring form pan.
Filling:
Beat 3 8 ounce packages cream cheese until smooth.  Melt 2 cups chocolate chips and 2 tablespoons of butter in the microwave.   Stir until smooth.  Let cool for 15 minutes.  Stir into cream cheese and blend.  Add 1 cup sugar and 1 teaspoon vanilla.  Beat until blended.  Beat in 3 eggs.  Add 1 1/2 cups whipping cream, unwhipped, and beat on low until completely blended.
Pour filling into prepared crust and bake at 350 degrees for 30 minutes.  Reduce temp to 325 degrees and bake for additional 30 minutes.  Turn oven off and leave cheesecake sit in oven for additional 30 minutes.   Cool completely and refrigerate at least 8 hours.

Cream Cheese Poundcake

Beat butter and cream cheese for 2 minutes, until mixture is creamy.  Gradually add sugar, beating 5-7 minutes until very light and fluffy.  Add eggs, one at a time, beating just until yellow disappears.  Add vanilla, mixing well.  Combine flour and salt, gradually add to butter mixture, beating at low speed until blended after each addition.  Pour batter into a greased and floured 10 inch tube pan.  Fill a 2 cup, ovenproof measuring cup with water and place in oven next to tube pan.

Bake at 300 degrees for 1 hour and 30 minutes, or until toothpick inserted into center of cake comes out clean.  Cool in pan for 15 minutes; remove from pan and cool completely.

1 1/4 cups flour             3 T. sugar             1/8 t. salt             1/8 t. nutmeg
1/8 t. cinnamon             1/2 cup cold butter             1 beaten egg
For pastry:  In a mixing bowl, stir together the flour, sugar, and spices.  Using a pastry blender (or food processor), cut in cold butter till pieces are the size of small peas.  Add the beaten egg and toss to moisten.  Form into a ball.  Pat dough onto the bottom and 1 1/2 inches up the side of a greased 9 inch spring form pan.  Don't prick with fork.

For filling:  Combine all ingredients.   Mix well.  Stir in a 3 1/2 ounce jar macadamia nuts and 2/3 cup pecans.  Pour into crust.

Place spring form pan in a shallow baking pan.   Bake  in a 350 degree oven for 45-50 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack for 15 minutes.  Loosen side of pan and continue to cool.  Refrigerate.

2 pkgs. crescent rolls              16 oz. cream cheese             1 cup sugar
1 tsp. vanilla               cinnamon and sugar

Preheat oven to 350 degrees.. Press  1 pkg. crescent rolls into a greased 9x13 pan. Mix cream cheese, sugar, and vanilla. Spread over dough.   Place 2nd package of crescent rolls on top. Sprinkle w/cinnamon and sugar. Bake for 20-25 minutes.

Combine soda and buttermilk; set aside.  Beat butter at low speed with mixer until creamy.   Gradually add sugar; beat until blended.  Add egg and vanilla; beat at low speed until blended.  Combine dry ingredients.  Add to butter mixture alternately with cola mixture; beginning and ending with flour mixture.  Beat until just blended.  Stir in marshmallows.  Pour batter into a greased and floured 9 x 13 inch pan.  Bake at 350 degrees for 30-35 minutes.  Remove from oven.   Cool 10 minutes. Pour Coca-Cola Frosting over hot cake.

Frosting
1/2 cup margarine             1/3 cup Coca-Cola             3 T. cocoa        
1 16 oz. pkg. powdered sugar        1 t. vanilla   

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until margarine melts.   Remove from heat, whisk in sugar and vanilla.  Pour over warm cake.

Mix 8 ounces of softened cream cheese with 3 cups powdered sugar.  Stir in a 12 ounce package of thawed Cool Whip.  Fold in 1 large can of well drained pineapple tidbits and 2-3 cups sliced, fresh strawberries.  (You may also put in sliced bananas if you wish).  Add a few drops of red food coloring if you want it to be pink.  Serve with Angel Food Cake or with Cinnamon Sugar tortilla chips.

Mix 8 ounces softened cream cheese with 1/2 cup sour cream.  Beat well, until very smooth and creamy.  Beat in 1 cup powdered sugar and a teaspoon of vanilla.  Refrigerate at least 1 hour before serving.  I had to whisk in a little milk after this was set to get the sauce to a "pouring" consistency.  Layer with fruit for parfaits, serve with pound cake and fruit, or just eat with a spoon!

4 cups fresh cranberries         4 cups cold water, divided         1 3oz. pkg. lemon Jell-O
2 cups boiling water        3 cups sugar          1/2 cup lemon juice     
1/2 cup orange juice

In a sauce pan, bring cranberries and 2 cups cold water to a boil.  Reduce heat; simmer for 5 minutes or until all cranberries pop.  Press through a strainer to remove skins, set juice aside and discard skins.  In a bowl, stir gelatin, boiling water and sugar until dissolved.   Add reserved cranberry juice, lemon and orange juices and remaining cold water.   Pour into a 9 x 13 inch pan.  Cover and freeze until ice begins to form around the edges of the pan, about 90 minutes, stir.  Freeze until mushy, about 30 minutes, spoon into a freezer container, cover and freeze.

I serve this with dinner in wine glasses.

Beat 1/2 cup butter at medium speed until creamy; add 1/3 cup sugar, beating well.  Gradually add 1 cup flour, beating at low speed until blended.  Stir in 1 t. vanilla and 2/3 cup chopped pistachios (optional).  Press into bottom and 1 1/2 inches up sides of a 9 inch greased spring form pan.  Bake at 350 degrees for 12-15 minutes or until golden.   Cool.

Beat 4 8 ounce packages softened cream cheese until light and fluffy; gradually add 1 1/2 cups sugar, beating well.  Add 4 eggs, one at a time, beating until yellow just disappears.  Stir in remaining 2 t. vanilla.  Do not over mix.

Pour half of batter onto cooled crust; sprinkle with 12 ounces of mini-chocolate morsels to within 3/4 inch of edge.  Pour in remaining batter, starting at outer edge and working toward center.   Place cheesecake on a baking sheet.  Bake at 350 degrees for 1 hour or until set.  Cool cheesecake for 1 hour.  Serve slightly warm.

White Chocolate Mousse

Combine 6 ounces coarsely chopped white chocolate with 1 1/2 cups whipping cream in a small, heavy saucepan over lowest heat, stirring constantly, until chocolate is melted and mixture is smooth.   Stir in 1/2 t. vanilla.  Pour into a large bowl; cover with plastic wrap.   Refrigerate, stirring occasionally, for at least 2 hours or until mixture is very cold.  Beat mousse mixture on high speed of electric mixer until stiff peaks form.   Spoon into small bowls, chocolate cups or wine glasses, layering with fruit if desired.

Combine 3 cups fresh or frozen blueberries with 1 egg, 1/2 cup sour cream and 1 T. lemon juice.  Combine 1/2 cup sugar and 3 T. flour.  Add to blueberry mix.  Add 1/4 cup melted butter.   Stir.  Pour into unbaked pie crust.

Combine 1 cup flour, 1/4 cup brown sugar, 1/4 cup sugar, 1/2 t. cinnamon and 1/4 t. nutmeg.  Cut in 1/2 cup chilled, diced butter until you have medium sized crumbs.  Spread over blueberry mixture.

Bake at 350 degrees for 50-60 minutes or until nicely browned and bubbly.

Cobbler---quick and easy

Preheat oven to 375 degrees.  Place 1 cup butter in greased 9 x 13 inch pan and melt in oven. In a bowl, mix 2 cups flour, 2 cups sugar, 4 t. baking powder and 1/4 t. salt.  Stir in 1 1/2 cups milk and mix until smooth.  Pour this mixture on top of the melted butter.   Top with 7-8 cups fresh or frozen sliced peaches, blackberries or blueberries.   Bake for about 50 minutes, or until browned and bubbly.  If desired, about 30 minutes into baking, generously sprinkle cobbler with sugar.

Preheat oven to 325 degrees.  Line a 9 x 13 inch pan with foil, with ends extending over the edges of the pan.  Grease foil well.  Prepare 1 package boxed brownie mix (9 x 13 inch size) according to directions on package: pour into prepared pan.  Bake 15 minutes or until top of brownie is shiny and center is almost set.

While brownie is baking, beat together 4, 8 ounce softened packages of cream cheese, with 1 cup sugar and 1 teaspoon of vanilla.  Beat until blended.  Add 1/2 cup sour cream.  Blend.   Add 3 eggs, 1 at a time, mixing on low speed until just blended.  Pour over partially baked brownie layer.  The pan will be pretty full!

Bake 40 minutes or until center is almost set.  Cool then refrigerate overnight.  Lift cheesecake from pan using foil.  Carefully remove foil before cutting. Cut into bars, wiping knife off between slices for prettiest presentation.  Drizzle with melted chocolate if you wish.

Chocolate Buttercream

Ganache
Melt 3/4 cup whipping cream with 1/2 pound semi-sweet chocolate together over low heat.  Stir until very smooth.  Refrigerate until firm.

Buttercream
1 cup unsalted butter, room temperature        1/4 cup shortening        1 1/2 pounds powdered sugar
1 1/2 T. meringue powder        1/2 t. salt        1/2 cup Dutch processed cocoa powdered
3 fluid ounces Godiva liqueur        2 T. milk or whipping cream        1/2 T. vanilla

Cream butter and shortening for 2 minutes.  Scrape bowl.  Cream for an additional minute.  Sift cocoa and powdered sugar.  Add to creamed butter and shortening, 1 cup at a time.  Mix until well blended.  Add meringue powder and salt. Beat for 1 minute.  Mixture will be dry.  Add milk, vanilla and chocolate liqueur to buttercream.  Beat until well combined.
Add ganache and beat until light and fluffy.

Gooey Butter (and Chocolate Gooey Butter) Cake

Preheat oven to 350 degrees.  Combine a dry cake mix (yellow or chocolate) with 1 egg and a melted stick of butter (1/2 cup).  Press down into bottom of greased 9 x 13 inch pan.  In mixer, combine 8 ounces of softened cream cheese with 2 eggs.  Beat until smooth.  Add 4 cups powered sugar.  (For chocolate Gooey Butter, also add 4 T. cocoa powder).  Beat in 1/2 cup melted butter.  Pour over unbaked crust.  Bake for approximately 40 minutes.  Mixture will be "wiggly".

Doctored Basic Cakes

1 box cake mix (I use Duncan Hines)          1 cup flour          1 cup sugar

¾ t. salt          1 1/3 cups water          3 eggs (or 4 egg whites if using white cake mix)

2 T. oil          1 cup sour cream

2 t. vanilla (or a combo of vanilla and almond, if you wish)

Mix all dry ingredients.  Add wet ingredients and beat until well combined, scraping bowl several times.  Pour in cake pans that have been greased and floured (I use Bakers Joy).  Fill ¾ full.  Bake at 325 degrees until toothpick inserted into center of cake comes out clean.  A doctored cake mix will probably take considerably longer than the suggested time on the box, so check with a toothpick.

I always "doctor" my cake mixes.  I always use mixes for white, chocolate and yellow cakes.  You just can't reproduce the texture that people are used to with scratch cakes.  I find the doctored mixes are a bit more firm and easier to work with, with a pleasing texture and flavor.  If I want to make a strawberry cake, I use a white cake mix and substitute pureed strawberries for 1/2 of the water.  You can also add 1/2 of a small box of pudding to the recipe to add additional flavor.  I double the recipe if I'm making large cakes.  A double recipe will make a 1/2 sheet cake with enough batter left for an 8 inch layer, or about 70 cupcakes  When I bake a cake that's larger than 10 inches I put a well greased flower nail in the center, to help it bake evenly.  Recipe originally found on web.

Buttercream Dream

Mix together:

1/2 cup (1 stick) salted butter        1/2 cup (1 stick) unsalted butter        1 cup shortening

approx. 2 pound sifted powdered sugar        2 t. vanilla        milk or cream

Beat butters (do not substitute) and shortening until creamy.  Beat in powdered sugar.  Add enough milk or cream to get spreading consistency.  Add vanilla.  This is a nice crusting buttercream that you can also decorate with.  Recipe found on web.

Over the Top Brownie Bars

8 ounces softened cream cheese, divided            1 1/2 cups sugar, divided            1 cup plus 2 T. flour
1 cup butter or margarine, softened            3 eggs           2 1/2 t. vanilla, divided
2, 1 ounce squares unsweetened chocolate      1 t. baking powder            1 cup chopped nuts (optional)
1 cup chocolate chips            1/4 cups milk            3 cups powdered sugar            2 cups mini marshmallows

Combine 6 ounces (3/4 cup) softened cream cheese, 1/2 cup sugar, 2 T. flour, 1/4 cup butter, 1 egg and 1/2 t. vanilla.  Beat until smooth.  Set aside.
Microwave 1/2 cup butter and 1 square unsweetened chocolate for 1 minute or until everything is melted.
Beat 2 eggs then gradually add 1 cups sugar, beating until light and fluffy.  Add 1 t. vanilla.  Add 1 cup flour and baking powder, beating well.   Add melted chocolate mixture and beat until blended.  Add nuts if desired.
Pour chocolate batter into a greased 9x13 inch pan (I line mine with foil and then grease).  Top with cream cheese batter.  Sprinkle with more nuts and chocolate chips.
Bake at 350 degrees for 28 minutes.  Sprinkle with marshmallows, then bake for 3 more minutes.

Combine remaining 1/4 cup butter, remaining 1/4 cup cream cheese, 1 square unsweetened chocolate and milk in a saucepan.  Cook over medium heat, stirring constantly, until butter and chocolate melt.  Stir in powdered sugar and remaining teaspoon vanilla.  Drizzle over brownies.  Chill and cut.   

Thick Caramel Sauce 

1 cup butter (do not substitute)             2 cups packed brown sugar             1 cup light corn syrup
1 can sweetened condensed milk             2 tablespoons whipping cream             2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch!  Remove from heat and add vanilla and salt.  Makes 4 cups.

This is wickedly good!  I've used it as a filling for cakes, to ice cupcakes and to dip apples in.  Of course, there's nothing wrong with eating it with a spoon!  :o)

Shortbread Tarts

Beat 1 cup softened butter with 1/2 cup powdered sugar for about 2 minutes.  Add 1 1/2 cups flour, 2 T. corn starch and a pinch of salt and mix until just combined.  The dough is very soft.  Grease miniature muffin tins.  Divide dough into 36 pieces.  Press a piece into each cup, pressing to make a center indentation.  Place tins in freezer for 10 minutes before baking.
Preheat oven to 325 degrees.  Bake tarts for 10 minutes.  Open oven and prick bottom of tarts with a fork to eliminate "puff".  Bake an additional 8-10 minutes until golden brown.
For the caramel tarts, I folded about a cup of caramel (see recipe above) into Cool Whip and then filled the cooled tarts.  Then I drizzled the tarts with more caramel.

Baked Fudge

Melt 1 stick butter and set aside.  Mix 2 eggs and 1 cup sugar.  Beat in 2 heaping tablespoons cocoa and 2 tablespoons flour.  Drizzle in butter.  Add 1 teaspoon vanilla.

Pour into 6 ramekins (4.5 ounce) or an 8 inch pan.  Set in a larger baking pan.  Carefully fill larger pan with water, until it reaches halfway up the ramekins or pan.  Bake at 325 degrees for 40-50 minutes.  When done, the top should be crunchy.  A toothpick won't come out clean, but the filling shouldn't be runny.  It won't hurt to bake an additional 10 minutes of you're concerned it's not done.  Eat warm.  Top with ice cream or whipped cream to make it over the top.  You should have a crunchy top, with  ooey gooey fudge underneath.