Molasses Bread

INGREDIENTS

• 
  
• 
  
• 2 1/2 cups warm water (about 110 degrees)
• 1 1/2 tablespoons instant yeast
• 1/3 cup + 1 tablespoon unsulphured molasses
• 2 tablespoons unsweetened, natural cocoa powder
• 3 tablespoons oil 
• 1/3 cup honey
• 2 teaspoons salt
• 3 tablespoons vital wheat gluten (optional)
• 3 cups white whole wheat flour
• 3-4 cups all-purpose flour
• 2-3 tablespoons butter, melted
• Old-fashioned oats for sprinkling (optional)

DIRECTIONS

1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if powering through this by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined. 
2. With the mixer running, slowly add the rest of the whole wheat flour. Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes (about 10-15 if kneading by hand). The dough should be soft and slightly tacky but shouldn't leave a lot of residue on your fingers if you grab a piece. 
3. Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled, 1-2 hours. 
4. Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets (I fit two loaves on one large, rimmed 11X17-inch baking sheet and the third loaf on another baking sheet). Lightly cover with greased plastic wrap or a light towel and let rise until puffy and doubled in size. Optional: right before baking, using a very sharp knife, cut three deep slashes in the top of each loaf.
5. Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with about a tablespoon of butter. Sprinkle with the oats and bake for another 5-7 minutes.  (Maria's note:  In my oven, 20 minutes total baking time was plenty. This is from Mel's Kitchen Cafe)

Chocolate Chip Bars

INGREDIENTS

• 2 1/8 cups (10 1/2 ounces) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
• 1 cup (7 ounces) light brown sugar
• 1/2 (3 1/2 ounces) cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

DIRECTIONS

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Craisin Spinach Salad

3/4 bag of spinach
1 bag of romaine lettuce
1 cup grated swiss cheese
2 cups craisins
1 cup cashews

Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1/3 cup cider vinegar
1 cup oil
1/4 cup chopped red onion
1 1/2 T poppy seeds

This has been served at Thanksgiving dinner.

Sesame Green Beans

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4

Ingredients:
1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

Directions:
1.  Heat oil in a large skillet or wok over medium heat.  Add sesame seeds.  When seeds start to darken, stir in green beans.  Cook, stirring, until the beans turn bright green.

2.  Pour in chicken broth, salt, and pepper.  Cover and cook until beans are tender-crisp, about 10 minutes.  Uncover and cook until liquid evaporates.

Source:  Allrecipes.com
 

Curried Coconut Chicken

Prep time: 20 minutes
Cook time: 50 minutes
Servings: 6

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 tablespoons sugar

Directions:
1.  Season chicken pieces with salt and pepper.
2.  Heat oil and curry powder in a large skillet over medium-high heat for two minutes.  Stir in onions and garlic, and cook 1 minute more.  Add chicken, tossing lightly to coat with curry oil.  Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
3.  Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.  Cover and simmer, stirring occasionally, approximately 30-40 minutes.

Source:  Allrecipes.com

*Note:  I cooked the chicken in the crockpot while I was at work and then cooked everything in the skillet on the stove in the evening.  I think if I had cooked the chicken on the stove instead, the ingredients might have soaked into the chicken more.  I've eaten this leftover for lunch all week, and it tasted better and better each day.  I just prefer my chicken cooked in the crockpot; I don't think it would have been so yummy and tender for leftovers otherwise.  I wasn't sure how I'd like the curry with tomatoes, but it's really good.  I ate it with brown rice and the sesame green bean recipe I'll post next.

Festive Cranberry Salad

1 can (14 oz) sweetened condensed milk
1/4 C lemon juice
1 can (20 oz) crushed pineapple, drained
1 can (16 oz) whole-berry cranberry sauce
2 C miniature marshmallows
1/2 C chopped pecans
red food coloring, optional
1 carton (8 oz) frozen whipped topping, thawed

In a bowl, combine sweetened condensed milk and lemon juice; mix well.  Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.  Fold in whipped topping.  Spoon into a 9 X 13 inch baking dish.  Freeze until firm, 4 hours or overnight.  Cut into squares.

This has been served at many Glenn family holiday dinners.

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

Mel's Kitchen Cafe: I always double this recipe because they freeze so well!

Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Note from Maria:  These are really good.  I made some applesauce with Mom so I was looking at some recipes that have applesauce as an ingredient.  My kids love them, too even without butter or other topping.

Oatmeal Peanut Butter Chocolate Chip Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup (8 tablespoons) butter, softened
• 1/3 cup peanut butter, creamy or crunchy
• 1/2 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 cup peanut butter chips
• 1 cup chocolate chips, semisweet, bittersweet or milk

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don't overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.

Note:  I love these cookie bars.  I used 1 cup of the mini reese's pieces instead of the peanut butter chips just because I already had them.  

Monster Cookie Bars

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar (5 ounces)
• 2/3 cup packed light brown sugar (5 ounces)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter (9 ounces)
• 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
• 1 1/2 cups (9 ounces) chocolate chips
• 1 teaspoon baking soda
• 3 cups quick oats (12 ounces)
• 1 cup M&M's (7 ounces)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Ranch Pasta Salad

1 cup Greek yogurt
1/4 cup Miracle Whip
1 packet ranch dressing mix
1lb pasta, cooked
2 large carrots
1 1/2 cups broccoli
1 cup ham
1 cup cheese
1/2 yellow bell pepper
1/2 red bell pepper

Combine Greek yogurt, miracle whip and ranch dressing mix. Set aside.

Cook pasta until al dente. Drain and rinse with cold water, drizzle with canola oil so it does not stick.

Chop veggies, ham and cheese into bite size pieces. Combine pasta and dressing mix.

Refrigerate for at least one hour before serving.


Note: I used bacon and one green pepper because that it want I had on hand.

Blueberry Lime Cream Cheese Pound Cake

ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Raleigh's Notes: I just made this and Daniel was a big fan. I've had to start making fruity things because he doesn't like chocolate. Its been tough since I'm a huge chocolate fan! 

The recipe is actually for a lime/blueberry cake but that sounded kind of weird to me so I just did lemon instead. Fun recipe for summertime!

Stove-Top "Roasted" Yukon Gold Potatoes

Ingredients

• 6 large yukon gold potatoes
• 3/4 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder1 can chicken broth

Directions

1. Wash the potatoes well, and cut into chunks.
2. In a large skillet add all ingredients and cover. Bring to a boil then reduce heat and simmer for approximately 20 minutes or until fork tender.  The chicken broth will cook out so watch carefully that it doesn't burn.
   
   Note - Loriann was telling me about how she cooks red potatoes using chicken broth and fresh rosemary.  I had yukon gold potatoes and no rosemary so I did a little searching on the internet and came across a recipe that I adapted.  It turned out great and required no butter which is a plus!

Microwave Caramel Sauce

Ingredients

• 1/4 cup salted butter, melted
• 1 cup light brown sugar
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp vanilla

How to Make

1. In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
2. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
3. Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools.
4. Serve warm.
5. If caramel cools completely reheat by placing in microwave for 20-25 seconds.

Notes

Microwave time might vary slightly, as microwaves aren't all the same wattage. Store in the refrigerator for up to 1 week

(recipe from Cookies & Cups)

Lemon Butter Rice

Time: 30 minutes Yield: 2 1/2 cups Recipe from Mary Ehrhart 4 T butter 1 1/4 C rice (long grain or Jasmine Rice works best) 3 C water 4 tsp bullion granules 2 Tb lemon juice (bottled is best) 3/4 tsp salt 1. Heat a large, deep skillet over medium high heat. 2. Add 4 tablespoons of butter and let it melt down. 3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe. 4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden. 5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet. 6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long. 7. Add 3/4 teaspoon salt and give it a nice stir. 8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes. 9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!

Sweet Cafe Rio Pork

Time: 5-8 hours slow cooking

Yield: 8 servings 

1   3 lb pork loin roast (be sure the roast is completely thawed)
1   16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours depending on how hot your crock pot cooks things.  
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.

Guacamole

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic, Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.

Gingerbread Waffles & Pear Sauce

We love breakfast foods in this house.  I haven't made these for a while, but I made them this morning in search of something different and remembered just how awesome they are!

Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1/4 c. butter, softened
1/2 c. brown sugar
1/2 c. molasses
1 c. milk

Directions:
Mix dry ingredients and set aside. Beat 2 egg whites.  Cream butter and brown sugar until fluffy.  Add molasses, egg yokes, and milk.  Add dry ingredients and mix well.  Fold in egg whites.

Note:  I have other waffles recipes that call for this egg separation process, beating the egg whites and folding the in later.  I never do it because of time and dirtying dishes.  I think the recipes still turns out fine and fluffy. Also, I always use some portion of whole wheat flour in my waffles, like 1:1 or 2:1 ratio on the flour white to wheat.

Serve with sweet pear sauce.  I haven't tried this but my friend who gave me the recipe makes delicious food.

Pear Sauce

Ingredients:
29 oz. can pears, chopped in syrup (reserve syrup)
3 tbsp. corn starch
1 c. brown sugar
1/8 tsp. cinnamon
1 c. pear syrup (from reserve)
1/2 c. butter

Directions:
Combine cornstarch, brown sugar, and cinnamon in sauce pan.  Add pear syrup and cook over med-heat until mixture boils.  Reduce heat and cook for five minutes.  This sauce is also delicious over vanilla ice-cream.

Chicken Curry Gravy

Finally, here is the recipe from Lois's baptism. We like to use this on Hawaiian Haystacks. I think I octuppled it for the baptism and the pot was still scraped clean.

Ingredients:
3 Tbsp. butter
1/4 c. finely diced onion
1 1/2 tsp. yellow curry powder
3 Tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar
1/8 tsp. ground ginger
1 c. chicken broth (I use water and a bullion cube)
1 c. milk
2 c. cooked chicken, chopped or shredded up
1/2 tsp. lemon juice

Directions: 
Saute onion in butter until translucent.  Blend in remaining spices.  Cook over low heat until smooth and bubbly.  Stir in milk and chicken broth.  Bring to boil and cook until thickened.  Add cooked chicken and lemon juice.  Serve over rice and top with toppings of your choice.

Sticky Toffee Pudding

Prep Time:  25 minutes
Cook Time:  30 minutes
Servings:  9

Ingredients:
1 3/4 cups pitted, chopped dates
1 tsp baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs, beaten
1 1/8 cups self-rising flour

3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.  Grease an 8-inch square baking dish.
2.  In a small bowl combine the dates and baking soda.  Pour enough boiling water over the dates to just cover them.
3.  Cream 1/3 cup of butter with the white sugar until light.  Beat in the eggs and mix well to combine.
4.  Add the flour and date mixture (including water) to the egg mixture and fold to combine.  Pour the batter into the prepared baking dish.
5.  Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes.  Let cool slightly and prepare the sauce.
6.  To make caramel sauce:  In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk.  Cook over medium heat and bring to boil.  Turn heat down and simmer for 5 minutes, stirring occasionally.  Remove from heat and stir in the vanilla.  Pour the sauce over individual servings of warm cake.

Source:  allrecipes.com

No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6

from: Mel's Kitchen Cafe

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

         1 tablespoon olive oil

         1 clove garlic, crushed

         1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped

         2 medium zucchini, ends trimmed, and chopped (about 4 cups total)

         1 teaspoon salt

         1/2 teaspoon pepper

         2 cups low-sodium chicken stock

         2 tablespoons fresh basil

         2-3 cups fresh spinach, coarsely chopped

         1-2 cups cooked chicken

        

DIRECTIONS

  In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.

Transfer the mixture to a blender and add the basil. Carefully blend (in                     batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Maria's notes:  I made this soup thinking I would just have it for lunch that week.  I came home from a meeting one evening after everyone had eaten.  I decided to heat up a bowl of this soup.  Trey wanted to taste it.  I was so surprised because he asked for his own bowl.  He LOVED it.  He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"

Basic Sweet Dough

I use this recipe when I make rolls.  It is from a little recipe book that came with my KitchenAid Mixer.

3/4 C milk

1/2 C sugar

1 1/4 tsp salt

1/2 C butter or margarine

2 packages active dry yeast (4 1/2 tsp)

1/3 C warm water

3 eggs, room temperature

5/1/2 - 6 1/2 C flour

Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs, and 5 cups flour.  Attach bowl and spiral dough hook to mixer.  Turn to speed 2 and mix about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 C at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl.  Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  

Punch dough down and shape as desired for rolls or coffee cakes.  

I then let my rolls rise for another hour.  I bake my rolls at 350 degrees for about 15 minutes or until golden brown.

Celery Casserole

1/3 cup almonds, slivered

4 1/2 cups celery, in 1/8" slices

1 T butter, melted

1/2 teaspoon salt

1/2 cup water

1 can (10 oz) cream of chicken soup

1 cup canned mushrooms, sliced

1 can (6 oz) water chestnuts, sliced

1 can (2 oz) pimento

1/2 cup bread crumbs

2 T butter, in pieces

Toss almonds and melted butter.  Bake at 350 just until golden.  Set aside.

Simmer celery in salt water for 6 minutes (until crispy tender).  Drain.  Put in buttered 2 quart casserole dish.

Combine soup concentrate, mushrooms, water chestnuts, and pimento.  Pour over celery.

Sprinkle with bread crumbs and almonds.  Dot with butter.

Bake at 350 for 20 minutes (until bubbling and brown).

Apple Sauce Stack Cake

1 C butter
2 C sugar
4 eggs
2 T milk or cream
4 or 5 C flour
4 tsp baking powder
2 tsp vanilla

Cream butter and sugar.  Add eggs and beat well.  Add flour, baking powder and vanilla.  Mix all together.

Make into 8 balls--same size.  Bake in round cake pans.  Put a ball of dough in pan and use hand to press the ball out to fit the pan.  Cook about 12 to 15 minutes at 350 degrees.  Remove from pans and cool. Spread applesauce between layers.  Make cake four layers high.  The applesauce should be thick.

by:  Velma Tyler Glenn

Pumpkin Bundt Cake

1 package yellow cake mix

1 package (3.4 oz) instant butterscotch pudding mix

4 eggs

1/4 C water

1/4 C vegetable oil

1 C canned pumpkin

2 tsp pumpkin pie spice

whipped cream, optional

In a large mixing bowl, combine the first seven ingredients.  Beat on low speed for 30 seconds; beat on medium for 4 minutes.  Pour into a greased and floured 10 inch fluted tube pan.  Bake at 350 degrees for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan for 15 minutes before removing to a wire rack to cool completely.  Serve with whipped cream if desired.

Applesauce Cake

1 Yellow Cake  Mix
1 can applesauce (about 1 3/4 cups)
3 eggs

1/3 cup sugar
1 T cinnamon

Combine and mix the cake mix, applesauce and eggs.  In separate bowl combine sugar and cinnamon.  Grease only a bundt pan.  In bundt pan, layer the 2 mixtures starting with the sugar mixture and ending with the cake mixture.  Bake at 350 degrees for 35 minutes.  Let cool in pan.  Remove and serve.

Cherise gave me this recipe many years ago.

Chocolate Bundt Cake

12-15 ServingsPrep: 10 min. Bake: 55 min. + cooling

Ingredients

• 1 package chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 3 tablespoons baking cocoa
• 1-3/4 cups milk
• 2 eggs
• 2 cups (12 ounces) semisweet chocolate chips
• Confectioners' sugar

Directions

• In a large bowl, combine the cake and pudding mixes, cocoa, milk and
• eggs. Beat on low speed for 30 seconds. Beat on medium for 2
• minutes. Stir in chocolate chips.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at
• 350° for 55-60 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pan to a
• wire rack to cool completely. Dust with confectioners' sugar if
• desired. Yield: 12-15 servings.

Sweet Baked Ham

From Mel's Kitchen Cafe - Ok, the cut of ham is really important here. You do not (and I repeat, do not!) want a spiral sliced ham or else it will be very, very dry. Look for a cut of ham that is not sliced and still has the bone-in. The best cut I've found is a butt or shoulder cut (might be labeled shank, also). You can make a larger ham than 5-7 pounds, but be aware you'll need a larger pot to accommodate the ham (and will increase the sugar/mustard mixture accordingly). My friend, Mel, that gave me the recipe, boils her ham in a huge pot outside on her propane stove (like a camp chef-type stove). I only had my classic stovetop available and used my biggest pot with the 5-7 pound ham. Also, the ham can be boiled and shredded a few days in advance of baking in the oven in order to save time. Finally, take care not to boil the ham TOO long or you'll end up with ham jerky and you don't want that. If you are worried about time, err on the side of taking it out at 2 hours (even if it means you are having to cut part of the ham away from the bone instead of it falling away). It should still be very tender. Larger hams will definitely need the longer boiling time.

Ingredients

• 5-7 pound precooked bone-in ham (see note!)
• White distilled vinegar (around 1-3 cups)
• Water
• 1 cup brown sugar
• 1 1/2 tablespoons ground dry mustard

Directions

1. Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid will most likely splash out during cooking if your pot is as full as mine so take care that the hot liquid doesn't splash on anyone nearby. Once the water/vinegar came to a rolling boil, I lowered the heat to a bit above medium. It maintained the vigorous boil but didn't splash as much. Be prepared that due to the vinegar in the recipe, it is going to smell like vinegar as it boils. I opened a window and turned on the vent above my stove and all was good in the world. My friend, Mel, who gave me the recipe, boils her ham outside on a camp chef-like stove. Great option if you have one.
2. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish (or a similar size). In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.

Terrific Truffles

18 oz. package of oreos
8 oz cream cheese softened
Dipping chocolate (candy coating chocolate)

1. Crush oreos in a food processor or by hand with a rolling pin in a ziplock bag.

2. Using a fork, and then I just used my hands, mix the oreo crumbs with the cream cheese in a large mixing bowl.

3. Roll mixture into 1 inch balls, and put on a baking sheet.  Put in the freezer for 2 hours.

4. Put dipping chocolate (the candy coating kind in the baking section) in a microwave safe bowl.  Heat until chocolate is melted.

5. Use a toothpick to dip the frozen balls in the melted chocolate. Place on wax paper to harden. Store truffles in an air tight container in the fridge.