Bailey's Irish Cream Cookies

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1/2 c. Bailey's
2 1/4 c. cake flour
1/2 tsp baking soda
1/2 tsp salt
6 oz mini chocolate chips

Sift together dry ingredients and set aside. Cream together butter, sugars and egg until fluffy. Add vanilla & Bailey's. Mix dry ingredients into the creamed mixture. Drop onto baking sheets & bake at 375 for 8-10 minutes.

There's a note on my recipe that says "Push down before baking" and I can't remember why I wrote that. I'm assuming that they're a little poofy?

Creole Butter-Roasted Turkey

Submitted by Erin Lucia

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh parsley, minced
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• Ground cayenne pepper
• 1 whole turkey (about 12 to 14 pounds), thawed if frozen, rinsed and patted dry
• 1/4 cup melted butter

1. Preheat oven to 325 degrees.
2. To prepare Creole butter: Combine softened butter with garlic, fresh herbs, lemon pepper, Tabasco, dried herbs, salt and cayenne pepper in a small bowl; mix with a fork until completely blended. Taste and adjust seasoning, if needed.
3. Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat; spread the seasoned butter evenly under the skin.
4. Fold neck skin under body, tuck wing tips under breast, and tie drumsticks together with kitchen string. Place the turkey, breast side up, on a rack in a heavy roasting pan.
5. Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3 ¾ hours or until thermometer registers 170 degrees and juices run clear, basting frequently.
6. Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (temperature of turkey will rise to 180 degrees) before carving.

Favorite Vanilla Muffins

Submitted by Jessica Guinan
From Carole Walter's book Great Coffee Cakes, Sticky Buns, Muffins & More

1 1/2 cups flour, spooned in & leveled off
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c. (1 stick) unsalted butter, slightly firm
2 tsp vanilla extract
1 c. granulated sugar
2 large eggs
1/2 c. sour cream
3-4 tsp sparkling sugar (I used sanding sugar from Williams Sonoma)

Heat the oven to 375 and line a muffin tin with cupcake liners. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1" pieces and place in the bowl of an electric mixer fitted with a paddle attachment. Add the vanilla & mix on medium speed until smooth & lightened in color, about 1 minute. (Have faith! I didn't think this would work at first either! Never doubt Carole...) Add the granulated sugar in 4 additions and mix for 1 minute longer. Scrape down the sides of the bowl. Blend in the eggs, one at a time, and mix for another minute. Reduce the mixer speed to low & add the flour mixture alternately with the sour cream, dividing the dry ingredients into 2 parts, starting & ending with the flour. Mix just until blended after each addition. Portion the batter into the pan using approximately 1/4 c. mix per cup. Sprinkle the top of each muffin with about 1/4 tsp of the sparkling sugar. Bake for 23-25 minutes or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, halfway through, rotate the pans front to back.

Bacon Dip

Submitted by Angela Johnson

1 large container of low fat or fat free plain yogurt
Low fat real bacon pieces (I use Hormel)
Chives
Paprika or McCormick smoky sweet pepper seasoning
Salt
Pepper


Start by spreading a thick layer of paper towels on a counter. At least 10 to 15 pieces depending on the brand you use. Pour the yogurt onto the paper towels and spread it into a relatively even thickness. Top with paper towels and lightly tap. Let it sit for 10 minutes. Remove the top layer of paper towels, and using a rubber spatula, scrape the yogurt into a bowl.If you like bacon like I like bacon, pour in the jar of the bacon pieces. Take a small handful of chives and chop into small pieces. Add in salt, pepper, and the paprika (or smoky sweet seasoning) to taste. You can dip literally anything into this!

Pie Doughs

Mealy Pie Dough (use as a bottom crust for any fruit pie or anything that may make a flaky crust soggy)

1 lb 4 oz pastry flour
13 oz shortening
5 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until mixture resembles cornmeal. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

Flaky Pie Dough (this is best for a top crust & is very flaky)

1 lb 4 oz pastry flour
14 oz shortening
6 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until fat particles are the size of peas or hazelnuts. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

15 Bean and Ham Soup

Submitted by Elizabeth Whitaker

*this is a thick soup to thin use broth

beans i use, split peas, kidney beans, black eyed peas,chick peas,  and dry bean

8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper


rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,

stir frequently.
thin before serving if needed

serve with good bread

Lisa's Beef Stew

Submitted by Lisa Mariani Hackney

olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste


most of the above you can add or subtract do to taste.  We like our stew a bit spicy.

take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover  leaving lid partially cracked.  I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.

*** really good with a nice loaf of bread***

Corn Dip AKA Packers Dip

Submitted by Jennifer Peters

2 Tbl - Unsalted butter
3-1/2c - Whole kernel corn
Salt and Pepper
1c - Finely chopped sweet onions
1/2c - Finely chopped red peppers
2 tsp - Minced garlic
1/4c - Green onions
1/2 - 1 cup - Mayo
4 - 6 oz - Shredded cheddar
4 - 6 oz - Shredded Monterey Jack (I substitute Jalapeno Pepper Jack instead and skip the jalapenos)
I personally skip the options below since I replace the monterey jack with Jalapeno Pepper Jack cheese)
(Optional) 1 jalapeno seeded and minced
(Optional) 1/4 tsp cayenne

Melt 1 Tbl of butter in pan and add corn.  Salt and pepper to taste.  Cook until corn starts to lightly brown (about 5 min).  Transfer to large mixing bowl.  Melt remaining 1 Tbl of butter in pan and add onions and red peppers.  Cook until onion is wilted (about 2 min).  Add green onions, garlic and optional jalapeno and cook until softened.  Add to mixing bowl.  Add mayo and 2/3 of the cheeses and mix well.  Pour into 8" baking dish and sprinkle remaining cheese on top.  Bake until golden and bubbly 15 - 20 min.  Serve hot with tortilla chips.  Enjoy!!!

I like to use a lot of cheese, so sometimes I use 8 oz of both cheeses.  It's all a matter of preference!

Sweet and Tangy Meatballs

Submitted by Jennifer Peters

This is going to sound gross, but mix it all together and you'll love it, I promise!  My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.

72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly

Bake meatballs.  Cook chili sauce and jelly in a pan until well mixed.  Add all to a crockpot for an hour and serve!  Super yummy!

Rice & Peas

Submitted by Lisa Mariani Hackney
Just 1 pot cookbook page 40

1 tbsp olive oil
4tbsp of butter
2 oz bacon
1 small onion, chopped
6 1/4 cups hot chicken stock
1 c risotto rice
3tbsp chopped fresh parsley
2 c frozen peas
1/2 c freshly grated parmesan cheese
pepper

Heat the olive oil and half the butter in a heavy bottomed pan. Add the bacon and onion and cook on low heat till translucent but not browned. Add stock and bring to a boil. add rice and season to taste with pepper. Bring to a boil over low heat and simmer. Stirring occasionally for 20-30 minutes or until rice is tender. Add parsley and peas and cook for about 8 minutes or until peas are heated through. Stir in the remaining butter and parmesan. Serve immediately with fresh ground pepper.

Joy of Cooking Pancakes

Submitted by Lisa Mariani Hackney

pancakes joy of cooking 75th anniversary edition pg 644

whisk together in large bowl

1 1/2 c of all purpose flour
3 tbsp of suger
1 3/4 tspbaking powder
1 tsp salt ( I omit)

Combine in another large bowl (I use my lg Pampered Chef measuring cup)

1 1/2 c of milk
3 tbsp melted butter
2 eggs
1/2 tsp vanilla extract (optional but I use it)

mix the liquid and dry ingriediants quickly together and cook.


I usually make some just plain and some with a few chocolate chips sprinkled in. The best time to do the chocolate chips is just after you put it on your pan or griddle.

Donut Maker Donut Recipes

Submitted by Nichole Younkins

 

Sour Cream Donuts
1 1/3 c. all purpose flour
1/3 c. sugar
1 Tbsp baking powder
1/2 Tsp salt
1/2 c. milk
1/4 c. vegetable oil
1/4 c. sour cream
1 egg
1 Tsp vanilla

1. Combine dry ingredients in a mixing bowl.
2. In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
3. Fill each cooking reservoir with about 2 tablespoons of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.Makes about 2 dozen 

Chocolate Donuts
1 1/4 c. all purpose flour
1/2 c. cocoa
1/2 c. sugar
1 Tbsp baking powder
1 egg
3/4 c. buttermilk
1/4 c. vegetable oil
1 Tsp vanilla

1. Stir dry ingredients together in mixing bowl. Add egg, buttermilk, vegetable oil and vanilla. Using a mixer on medium speed, blend until smooth.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
4. Glaze or coat with powdered sugar, as desired.Makes about approximately 28 donuts

Buttermilk Spice Donuts
1/3 c. vegetable oil
1 c. sugar
2 eggs
1 1/4 c. buttermilk
1/2 Tspn vanilla
2 c. all purpose flour
4 Tspn baking powder
1/2 Tspn baking soda
1/4 Tspn salt
1 Tspn nutmeg

Cinnamon Sugar Topping
1 c. sugar
2 Tbls cinnamon

1. Beat together oil and sugar. Beat in eggs. Stir in buttermilk. Add vanilla and mix well.
2. Stir together dry ingredients. Blend flour mixture into batter, blending well.
3. Fill each cooking reservoir with about 2 Tbls of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. For cinnamon sugar topping, combine sugar and cinnamon in paper lunch-type bag. Add hot donuts to bag and shake gently until coated. Serve warm.
Makes about 3 dozen

Maple Glazed Applesauce Donuts
1/3 c. butter, softened
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 1/4 c. applesauce
2 c. all purpose flour
2 Tspn baking powder
1 Tspn baking soda
1 Tspn cinnamon
1/4 Tspn salt

1. Beat together butter, brown sugar and sugar. Beat in eggs. Beat in applesauce.
2. Combine four, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into butter mixture. Blend well.3. Fill each cooking reservoir with about 2 Tbls of batter.4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Place donuts on wire rack to cool. Makes about 2.5 dozen

Maple Glaze
1 3/4 c. sifted powdered sugar1/2 Tspn maple extract
2-2.5 Tbls milk1. Blend together powdered sugar, maple extract and 2 Tbls milk.
2. Blend in enough remaining milk, if necessary, to make a glaze consistency.
3. Dip dounuts halfway in glaze; place on wire rack and allow glaze to set up.

Chocolate Glaze for Donuts3/4 c. powdered sugar2 Tbls cocoa2 Tbls half and half1 Tspn vanilla1. Whisk all ingredients together adding more half and half if necessary for glaze consistency.
2. Dip donuts halfway in glaze; place on wire rack and allow glaze to set up.
Makes about 2/3 cup.

Vanilla Frosting or Glaze for Donuts1/4 c. melted butter1 1/3 c. powdered sugar, sifted1 Tspn vanilla1-1.5 Tbls hot water1. Combine melted butter with powdered sugar, stirring until well blended. Stir in vanilla. Blend in 1 Tbls of hot water and stir until smooth.2. Add a little of the remaining hot water, if needed, to make a frosting consistency.
Makes about 2/3 cup.

For Glaze Style: Increase hot water to 2-2.5 Tbls.

Classic Bran Muffins

Submitted by Jessica Guinan
From Allrecipes

1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. canola oil
1 egg
2/3 c. brown sugar
1/2 tsp vanilla extract
1 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c. raisins

Preheat oven to 375 degrees. Prepare muffin tins. Mix together wheat bran and buttermilk and let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in raisins and spoon batter into tins. Bake 15 to 20 minutes.

Star Wars Pancakes

Submitted by Jessica Guinan
From Williams-Sonoma's Star Wars pancake molds

2 eggs
2 c. flour, sifted
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 1/2 c. buttermilk
4 tbsp butter, melted
1/2 tsp vanilla

In a bowl, beat the eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until batter is smooth and no lumps remain. Do not overmix. Bake as usual.

Sugar & Spice Muffins

Submitted by Jessica Guinan

1 3/4c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 c. canola oil
3/4 c. sugar
1 egg
3/4 c. milk
Coating: 1/2 c. butter
3/4 c. sugar
1 to 1 1/2 tsp cinnamon

Preheat oven to 350. Combine flour, baking powder, salt and nutmeg in a bowl. In a separate bowl, combine oil, sugar, egg and milk. Make a well in the dry ingredients and pour wet ingredients in. Stir until just combined. Bake 20-25 minutes or until tester comes out clean. Before serving, melt butter for coating and brush on top of muffin. Combine sugar and cinnamon and sprinkle on top.

Lisa's Italian Meatloaf

Submitted by Lisa Mariani Hackney

2lbs of lean gr. beef (the leaner the better)
1c dry bread crumbs
2lg eggs
1tsp garlic powder ( I used about 2tsp of minced garlic if I have it)
1 tsp salt
2 tsp oregano
1 tsp basil
1 medium onion finely chopped
1 c beef stock
1 c mozzerella cheese ( I use slices and as much as I think is right)
1 can of tomato sauce

preheat oven to 375.
combine all ingriediants except cheese and tomato sauce. Mix well.  Take half the mixture and form into a loaf in a 9x13 pan. Make a hollow area down the center and fill with cheese. Put the rest  of the mixture over top.

bake for 1 hour. pour tomato sauce over top and cook for an additional 15 min. Let meatloaf sit for 5 minutes before slicing and serving.


** I usually add my beef stock a little at a time. Sometimes it seems i don;t need the full amount**

Lisa's Keilbasa and Potato Soup

Submitted by Lisa Mariani Hackney

2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size

mozzerella or chedder cheese if desired

chop onion  and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.

 my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.

Chicken Ginger Tortellini Soup

Submitted by Jessica Romine Kent

Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.

Jess's Garlic Chicken Tortellini Soup

Submitted by Jessica Romine Kent

Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!