Blueberry/Raspberry and Almond Muffins

½ c. Butter, softened

1 c. Sugar

2 Eggs

1 c. Sour cream

1 tsp Almond extract

1 tsp Vanilla extract

3 tsp Baking powder

½ tsp Baking soda

½ tsp Salt

3 c. Flour (I use half wheat flour)

2 c. Fresh or frozen Raspberries or Blueberries

1 c. Chocolate chips

Mix butter, eggs, sour cream and almond extract and vanilla until smooth and creamy.  Add baking powder, baking soda, salt and flour.  Mix quickly.  Too much stirring makes rubber muffins.  Add berries and chocolate chips.  Bake at 350 degress for about 25 minutes until they are light brown on top. 

Pineapple Dessert

Cake:

1 Yellow Cake Mix

11 oz can Mandarin Oranges (drained)

Topping:

1 8oz container of Cool whip (thawed)

1 16oz can Crushed Pineapple (do not drain)

1 3oz pkg Instant Vanilla Pudding



**Make Cake mix according to directions on box. Stir in mandarin oranges. Pour into a greased 9x13 pan. Bake according to package directions. Cool completely.



**Mix together Cool Whip, pudding powder, and crushed pineapple.

**Top cake with Cool Whip mixture.



**Serves 15-18. Store leftovers in refrigerator.

Authentic Chicken Enchiladas

2 C Shredded/Chopped Chicken (bake or use rotisserie)
1 4oz can Green Chillies
1 7oz can Green Chili Salsa (Salsa Verde)
1tsp Salt
2 C Heavy Cream
1 1/2 C grated Monterrey Jack Cheese
12 Corn Tortillas
Oil

Combine Chicken, Chillies, Salsa in bowl -- Set Aside
Combine Salt & Heavy Cream -- Set Aside

Heat 1/2 inch Oil in skillet. Place tortillas in Hot Oil for about 5 seconds -- place on paper towel lined plate to drain. Do this with all the tortillas. (this extra step makes a huge difference in the enchilada -- so don't be tempted to skip it!!)

Dip one tortilla in the cream/salt mixture then fill with 1/12 of the chicken mixture.(yes messy - I know but worth it!)
Roll and place into an ungreased 9x13 pan. Continue this step with all the tortillas

Pour the remaining cream mixture over the enchiladas and sprinkle with cheese.

Bake uncovered at 350 for 20-25 minutes.

Black Bean Salsa

1 Can Black Beans (rinsed and drained)
1 Can Corn (drained)
1 Can Sliced Olives (drained)
1-2 Avocados (cut up)
2-3 Tomatoes (cut up)
1/2 Bunch Cilantro (chopped)
4-6 Green Onions (chopped)
1 Cup Italian Dressing (I use Wish Bone and use about 1/2 to 3/4 of the small sized bottle)

*Mix all together, Refrigerate (at least a couple hours to chill and flavors to infuse), and serve with Tortilla Chips (the "scoops" type works best)

Easy Oven Omelet

2 TBS of Margarine - Melted in a 9x9 pan
7 Eggs, beaten
1/4 TSP Salt
1/3 C Sour Cream
1/4 C Milk
1 C Chopped Ham
1C Shredded Cheddar Cheese

**Mix together and Bake at 350 for 40-45 min.
(insert knife till comes out clean)

serves 6

Strawberry Spinach Salad

 Salad:

3/4 cup slivered almonds

1/3 cup sugar

1 pack baby spinach leaves

8-10 strawberries sliced

Dressing:

1/2 cup vegetable oil (not olive oil)

1/4 cup apple cider vinegar

1/4 tsp. worcestershire sauce

1/2 cup sugar

1/4 tsp. paprika

1 Tbs. poppy seeds

2 Tbs. sesame seeds

Stir almonds and sugar together constantly in a frying pan over med-high heat until sugar melts and turns golden brown. Spray a plate with Pam and place hot nuts on it to cool.

Combine dressing ingredients and toss with salad just before serving.

Red Velvet Cake

Cake:

2 1/4 cups flour

1 1/2 tsp. baking soda

Pinch of salt

1 cup buttermilk

1 Tbs. white vinegar

1 tsp. vanilla

2 eggs

3 Tbs. cocoa powder

2 Tbs. red food coloring

1 1/2 sticks butter (12 Tbs.)

1 1/2 cups sugar

Frosting:

2 cups butter (16 Tbs. total), softened

2 packs of cream cheese (16 oz total), softened, cut into 8 pieces

1 1/2 tsp. vanilla

4 cups powdered sugar

(milk as needed)

For cake: Whisk flour, baking soda, and salt in medium bowl.

Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.

Mix cocoa with food coloring in small bowl until a smooth paste forms.

With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary.

Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.

Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds.

Grease two 8" round cake pans. Pour batter into pans and bake at 350º until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

For frosting: Beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

Oreo Casserole

1 20 oz. package Oreos

1/2 cup butter

1 (16 ounce) Cool Whip, thawed

1 (8 ounce) package cream cheese

1/4 cup confectioners' sugar

2 cups milk

1 (3.5 ounce) package instant vanilla pudding mix

Crush Oreo cookies into bite size pieces. Reserve 1 1/2 cups for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 10 minutes.

Blend 1/2 of the Cool Whip, cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining Cool Whip on top of the pudding then sprinkle with the remaining Oreos. Keep dessert refrigerated.

Sticky Buns

2 loaves frozen bread dough

1 4.6 oz. box of "cook and serve" vanilla pudding mix (not instant!)

1 cup brown sugar

1/2 cup butter, softened

1 tsp. cinnamon

2 Tbs. milk

Grease a 9 x 13 pan. Slice bread dough in half lengthwise, then chop into pieces about 1" think.  Lay pieces of dough on bottom of pan in a single layer.

In a bowl mix dry pudding mix, brown sugar, butter, cinnamon and milk. Spread mixture over bread.

Cover with plastic wrap or tin foil and place in refrigerator until ready to go to bed. Allow dough to rise overnight on the kitchen counter.

In the morning preheat oven to 350º.  Remove plastic wrap or foil. While oven is heating, very gently scoop excess filling out of nooks and crannies and place on any bald spots on top of buns (it doesn't need to be spread as it will melt).

Bake for 20-30 minutes.

Chicken Wonton Salad

1 bag lettuce (any kind works)
1 cup grated mozzarella cheese
1 cup cottage cheese
1/2 red onion, sliced
fried wontons (10-15 squares)
shredded chicken (about 3-4 breasts worth), it's really good with a rotisserie chicken.

Mix all together and just before serving add dressing.

Dressing:
3/4 cup vinegar
1 cup vegetable oil
3/4 cup sugar
1 1/2 teaspoon poppy seeds
1 1/2 Tablespoons dried onion
1 1/2 teaspoon salt
3/4 teaspoon dried mustard

If you are making this for a big group you can double the salad part. The dressing makes a TON - I only use half of it even if I've doubled the salad.

Lime Cookies

1 cup butter
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 ground nutmeg
1 Tablespoon finely shredded lime peel
2 Tablespoons lime juice
2 cups all-purpose flour
1 recipe sugar topping:

Sugar topping:
1/3 cup granulated sugar
2 Tablespoons
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined.

Beat in shredded lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten each to 1/4 inch thickness with the bottom of a glass dipped in sugar topping.

Bake at 350 for 10 minutes, or until edges are golden brown. Transfer to a wire rack to cool.

Monster Cookies

Monster Cookies

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 12-ounce jar creamy peanut butter

1 stick butter, softened

1/2 cup multi-colored chocolate candies

1/2 cup chocolate chips

1/4 cup raisins, optional 

2 teaspoons baking soda

4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or use nonstick baking mats.  Or just lightly spray a cookie sheet.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.