PARTY PITA WEDGES by CK

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Surprising Glazed Carrots by BDM

Cover 1 lb package of baby carrots with water.

Bring to a boil, reduce heat and simmer covered

For 8 – 10 minutes until carrots are just tender.

Drain and pat dry.

Combine and stir over medium heat until bubbly:

1 T butter

2 T honey

½ t shredded lemon peel

¼ t crushed red pepper

¼ t salt

Stir in carrots. Toss gently until covered with glaze

and heated through.

Honey Spice-Rubbed Pork Tenderloin by CK

1 pork tenderloin (1 lb.)

1/4 cup KRAFT CATALINA Dressing, divided

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

Heat oven to 425ºF. Brush meat with 2 Tbsp. dressing. Mix dry ingredients; rub onto meat. Place in pan. Mix remaining dressing and honey; set aside. Bake 25 min. or until meat is done (160ºF), brushing with dressing mixture after 15 min. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

Black Forest Mousse Dessert by CK

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

16 OREO Cookies, coarsely crushed (about 1-1/2 cups), divided

1-1/2 cups cherry pie filling

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.

Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.

Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumb

Plum Pudding Cake by BDM

Mix: 1 c flour

½ c granulated sugar

2 t baking powder

¼ t salt

Beat in until smooth: ½ c milk

3 T vegetable oil

Pour into ungreased 8 by 8 by 2 inch pan.

Top with 2 c sliced fresh red plums. (about 4)

Mix: ½ c brown sugar

1 t cinnamon

Sprinkle over the plums.

Boil 1 c water and pour over top.

Bake at 350˚ for 60 – 70 minutes or until

wooden pick inserted in center comes out clean.

Shaggy Dogs by CK

1 bag large marshmallows
1 can sweetened condensed milk
1 pkg caramels
1 stick margarine or butter
1 box Rice Krispies
Cut the marshmallows in half (spraying Pam on a scissors works best). In a double boiler, melt together the milk, caramels and butter. Keeping the caramel mixture over low heat, use a toothpick to dip the marshmallows into the caramel mixture. Roll immediately in Rice Krispies (I usually pour the Rice Krispies onto a plate cuz it's easier than using a bowl) Place on wax paper to dry.

In my experience, it works best to store them in a cake pan with a lid. My sister-in-law uses a Tupperware containers and they don't seem to keep as well; go figure! However, they don't really last long enough in my family to know how long they stay good:)

Seafood Casserole by BDM

Mix together: 1 can shrimp soup

2/3 c milk

1/2 c mayonnaise

Stir in: 1 can shrimp

1 can crabmeat

1 can water chestnuts

Pour over 2 c dry noodles (shell macaroni is the BDM favorite). Mix well.

Pour into greased 1 1/2 quart casserole dish.

Bake at 350 for 20 minutes covered, then

top with French fried onion rings and bake

another 10 minutes uncovered.

Fantasy Fudge by CK

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Variation - Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

Two Can Corn Cake - bdm

Cut: ½ stick butter into

1 box Jiffy corn bread mix

Mix in:

1 (14 ½ oz) can cream corn

1 (14 ½ oz) can kernel corn, half drained

2 eggs

Pour into a buttered 1 ½ to 2 qt casserole dish.

Bake at 350˚ for 80 to 90 minutes.

Salted Nut Roll Bars by CK

1 yellow cake mix

¼ cup melted margarine

1 egg

Mix and press into a 9x13 pan. Bake at 350 for 10-12 minutes. Pour 3 cups mini marshmallows over cake and return to oven for 3 minutes.

½ cup Karo syrup

12 oz pkg Reese’ Peanut Butter Chips

½ cup margarine

1 tsp vanilla

2 cups Peanuts

2 cups Rice Krispies

Melt together first four ingredients. Add peanuts and Rice Krispies. Stir and spread over cooled marshmallows. Refrigerate and cut.

Slow Cooked Turkey Sandwiches by BDM

In a 3 qt slow cooker combine:

6 c cubed cooked turkey

2 c cubed Velveeta

1 can (10 ¾ oz) cream of chicken soup

1 can (10 ¾ oz) cream of mushroom soup

½ c finely chopped onion

½ c chopped celery

Cover and cook on low for 3 – 4 hours or until onion

and celery are tender and cheese is melted.

Stir and serve on hard rolls.

Ham Spinach Dip by CK ________________________________________________

2 cups light ricotta cheese

1 cup sour cream

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

3/4 cup shredded Parmesan cheese

2 green onions, thinly sliced

1 (16-ounce) loaf round bread, unsliced

1/4 pound Ham, diced

Heat oven to 350ºF. In food processor, blender or electric mixer, combine ricotta cheese and sour cream; process until smooth. By hand, stir in spinach, ham, Parmesan cheese and onions. Cut 1-inch slice from top of bread; reserve. Remove bread from inside of loaf, retaining 3/4-inch shell. Cut bread from inside of loaf into bite-size cubes. Pour cheese mixture into bread shell; replace top. Wrap loaf in aluminum foil; place on large baking sheet. Bake 1 1/2 hours or until heated through. On large serving platter, arrange heated loaf and bread cubes.

Hearty Hot Dog Casserole by BDM

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Cook 8 slices bacon until crisp.

Remove bacon and all but 1 T of the drippings.

Cook in the reserved bacon fat until browned:

1 lb hot dogs cut into 1 inch pieces

1 onion chopped

Add and simmer for five minutes:

1 can (14 oz) sauerkraut, drained

½ t caraway seeds

Crumble bacon and stir in. Coat a 13 by 9” baking dish with

cooking spray and spread mixture into dish.

Prepare 6 servings of instant mashed potatoes per package directions.

Spread on top of hot dog mixture. Sprinkle with 1/8 t paprika and

bake at 350˚ for 30 minutes or until browned. Cool 10 minutes and serve.

FROZEN VEGETABLE CASSEROLE by CK

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1 (24 oz.) frozen vegetables, mixed
1 c. Cheddar cheese
1 c. sour cream
1 1/2 stick butter
1 onion, chopped
1 stack Ritz crackers

Cook vegetables as direction, drain. Saute onion with salt and pepper. Melt butter, crumble crackers into melted butter. Add vegetable, onion, 1/2 cracker mix and sour cream. Mix all together. Top with remaining cracker mixture. Bake 30 minutes.

PUMPKIN BUTTER by CK

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6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups.

DAVID’S SWEET POTATOES by BDM

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Wash and cut 6 medium yams into chunks. Cover with water and boil until fork tender. Remove skins and place in oven dish.

Mix and cook over medium heat stirring constantly until smooth and bubbly:

½ c brown sugar

3 T butter

3 T water

½ t salt

Pour over yams. Cover top with miniature marshmallows. Warm in oven until marshmallows are puffed and browned.

DaVinci Soup by CK

1 cup DaVinci Acini de PepePasta 1/4 cup red onions, finely chopped chopped 1/4 cup white onions, finely chopped 2 tsp. Olive Oil 1 cup finely chopped celery celery 1 1/2 cups peeled, seeded and chopped plum tomatoes 6 cups chicken broth Salt and pepper to taste Grated Parmesan cheese In a large stockpot, combine olive oil, onions and chicken broth. Bring to a boil. Season to taste with salt and pepper. Reduce heat to low and simmer for 10 minutes. Add celery and simmer another 5 minutes. Stir occasionally. Add pasta and cook until “al dente”. Ladle into soup bowls, sprinkle with Parmesan cheese. Serves 4 (Note: CK added 1 small can of drained chicken along with the celery)

Cranberry Relish by BDM

In a small saucepan stir together:

1 c fresh or frozen cranberries

½ c apple juice or apple cider

¼ c dates, chopped

¼ t dried rosemary or 1 t fresh

2 T brown sugar

¼ t salt

Bring to a boil, reduce heat and simmer,

uncovered, stirring occasionally for 5 to 8

minutes. Can serve warm or chilled.

STUFFED ACORN SQUASH by CK

3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter

If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.

Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.

Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.

Chocolate Cherry Crunch by BDM

Pour 2 (14 ½ oz) cans of cherry pie filling into an ungreased 9” by 13” pan.

Mix together: 1 (20 oz) box of brownie mix

½ c chopped pecans

1 c oatmeal

Melt ¾ c margarine. Blend into brownie mixture and pour over cherries.

Bake at 350˚ 30 minutes. Especially good with vanilla ice cream.

Taco Chicken Wraps by CK

8 large uncooked chicken breast tenders, not breaded (about 3/4 lb)

2 tablespoons taco seasoning mix

1 can (8 oz) refrigerated crescent dinner rolls

1 cup salsa

Heat oven to 375°F. Coat each chicken tender with taco seasonin mix. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.

Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

Chicken Pot Pie by BDM

Preheat oven to 350 degrees

In a medium bowl combine:

2 cans (15 oz) mixed vegetables

1 c cubed cooked chicken

1 can (10 ¾ oz) cream of chicken soup

¼ t thyme or sage

Fit one pie crust into 9 inch pie pan. Pour vegetable mixture into crust. Top with second crust. Crimp edges to seal and poke several times with fork tines. Bake for 30 minutes or until crust is golden brown and filling is hot. Let cool slightly before cutting in wedges.

Toffee Squares by CK

1 cup butter (room temperature)

1 cup brown sugar

1 egg yolk

2 tsp vanilla

1 7/8 cups flour

6 milk chocolate candy bars

1 cup chopped pecans

Cream together butter and sugar until fluffy. Add egg yolk and vanilla. Gradually beat in flour. Dough will be thick. Spread in ungreased (16 x 14 x1”) baking pan. Bake at 350 for 15 to 18 minutes or until crust is golden brown and bubbly. Remove from oven. Cover with chocolate bars and let stand for 5 minutes and frost. Top with chopped pecans.

Frog Eye Salad by bdm

Cook according to package directions:

1 (16 oz) box Acini di pepe noodles

Cool noodles, then add:

1 bag colored mini marshmallows

1 (20 oz) can fruit cocktail, drained

1 (20 oz) can crushed pineapple with juice

1 large tub whipped topping

Mix well and refrigerate until serving.

May also add sliced bananas just before serving.

Pumpkin Bars by CK

2 cups sugar

¾ cup oil

2 cups pumpkin

½ tsp salt

2 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

4 eggs

Mix all ingredients together well and pour into a greased and floured 10x15 pan. Bake at 350 for 20 to 25 minutes; when cool, frost.

Frosting

8 oz pkg cream cheese

1 stick butter, softened

1 tsp vanilla

Blend together until smooth using electric mixer. Gradually, beat in 3 cups powdered sugar. Can add 1 tsp milk if it gets too thick.

Frito Corn Salad by BDM

Mix and chill:

1 can corn, drained

¼ c onion, chopped

2/3 c shredded cheddar cheese

1/3 c mayonnaise

When ready to serve add 2 cups Chili Cheese Fritos, broken in bits.

Beef Taco Skillet - bdm

Cook 1 lb ground beef in 10 inch skillet until well browned,

stirring to break up meat. Pour off fat.

Stir in: 1 can (10 ¾ oz) tomato soup

½ c salsa

½ c water

6 flour tortillas (6 inch), cut into 1 inch pieces

Heat to a boil, reduce heat to low and simmer for 5 minutes.

Stir and top with ½ c shredded Cheddar cheese

STOVE TOP One-Dish Chicken Bake by CK

1 2/3 cups hot water

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 1/2 lb. Boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup Sour Cream

HEAT oven to 400ºF.

ADD hot water to stuffing mix; stir just until moistened.

PLACE chicken in 13x9-inch baking dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

BAKE 30 min. or until chicken is done.

Special Extra:Top chicken with 1 cup frozen mixed vegetables before covering with soup mixture.

Potato Soup - BDM

Put the following into a stockpot with 5 c water:

6 potatoes, peeled and cubed

1 onion, diced

1 c carrots, sliced

1 c celery, sliced

4 chicken bullion cubes

1 T dried parsley

1 T salt

½ T pepper

Simmer until vegetables are tender. Remove from heat.

Add 1 (13 oz) can evaporated milk

1/3 c butter

Stir until butter is melted.

Mom’s Goulash by CK

1 large pkg macaroni noodles

1.5 pounds ground beef

2 Tbsp onion, finely chopped

1 large can tomato juice

1.5 tsp Worchestershire sauce

Boil the macaroni noodles according to package directions (CK likes to add a tsp of regular salt, or garlic salt to the boiling water) Drain and rinse well. Brown the ground beef and onion. Drain well!!!! Combine the browned burger and the cooked noodles in the fry pan. Add the tomato juice [mom uses juice but CK uses (3) 15 oz cans of tomato sauce so it’s thicker] and Worchestershire sauce. Stir well and allow to simmer for at least 30 minutes.

Oreo Truffles by Gena

1 pkg Oreo cookies

8 oz pkg cream cheese

1 pkg semi sweet Baker’s chocolate

1 small square of Baker’s white chocolate

Crush cookies in a food processor until fine. Blend in cream cheese until well mixed. Form small balls - can use a melon baller). Refrigerate 30 minutes to 1 hour. Melt chocolate. Dip balls in chocolate and place on waxed paper. Melt white chocolate. Put in small baggie. Cut a hole in the corner to drizzle over balls.

Bruschetta by CK

1 (8 ounce) loaf French bread (Costco’s roasted garlic bread is wonderful)

1/4 cup softened cream cheese

1 - 2 tablespoons grated hard cheese (parmigiano or parmesan)

1 1 /4 cups chopped red tomato

1/4 cup thinly sliced onion

1/4 cup thinly sliced kalamata olives

1/4 cup chopped sweet peppers

1 tablespoon fresh, chopped basil

1/2 cup crumbled feta cheese

(These amounts are suggestions only. I keep chopping whatever’s available until there’s enough to cover all the bread. I often use a bigger loaf, too.)

Preheat broiler. Slice bread into 1/2 inch thick slices. Mix cream cheese and grated cheese. Spread a thin layer on each slice of bread. Place slices on a large cookie sheet or broiler pan.

Combine all vegetables and spices. Spoon onto bread slices. Sprinkle with feta cheese. Broil 3 to 4 minutes until bread is toasted and cheese is bubbly.

Gooey Butter Cake by Gena

1 box yellow cake mix

2 eggs

½ cup butter flavor Crisco or oleo

Mix above ingredients ( will be thick). May add 2 Tbsp oil. Spread in 9x13 pan.

8 oz softened cream cheese

3 cups powdered sugar

2 eggs

Mix and spread over cake mixture. Bake at 340 degrees for 35 to 40 minutes.

Ham Pockets by CK

1 tube of Pillsbury Grand! Biscuits

1 ½ cups shredded Cheddar Cheese

3 cups cubed ham

Hot oven to 400 degrees. Flatten a biscuit in the palm of your hands, place on cookie sheet. Load half of the round with ham and cheese. Fold over to form a pocket. Press edges with a fork to seal.

You can place in the oven immediately, but I have found that allowing the biscuits to raise back up for about 10 minutes makes for fluffier pockets. Bake for about 15 minutes or until biscuits are golden brown.

Cubed Lunch Salad by BDM

In a large bowl combine:

2 medium tomatoes, cubed or 1 ½ c cherry tomatoes

1 medium cucumber, peeled and cubed

1 c fully cooked ham, cubed

1 cup Swiss cheese, cubed

4 green onions, sliced

Add 6 T ranch salad dressing and toss. Serve immediately.

ORANGE JULI by CK

2/3 c. Frozen Orange juice concentrate, thawed
1/2 c. granulated sugar
10-12 ice cubes
1 c. milk
1 c. water
1 tsp. vanilla extract

Using in a blender process orange juice concentrate, sugar, ice cubes, milk, water and vanilla extract until smooth.

ORANGE JULI PIE by CK

Crust:

3 tablespoons butter
2 tablespoons orange marmalade
1 1/4 cup graham cracker crumbs
1/2 teaspoon cinnamon

Filling:

3 cups orange sherbet
3 cups frozen vanilla yogurt
1 cup Cool Whip

Preheat oven to 350°F.

Allow sherbet and frozen yogurt to sit at room temperature until slightly softened. In a microwavable bowl, melt butter with orange marmalade. Stir in cinnamon and graham cracker crumbs. Mix well. Spray a 9" pie pan with non-stick spray. Press crumbs evenly into pan along bottom and up sides. Bake at 350°F for 8-10 minutes, remove from oven and cool. Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked and cooled pie crust. Freeze 2 hours or until firm. Remove pie 10-15 minutes before serving. Serve topped with whipped cream or Cool Whip and shaved orange peel curls if desired. For a tropical flair, sprinkle with flaked coconut.

David’s Ambrosia - bdm

Mix until creamy:

1 carton thawed whipped topping

1 jar Kraft pimento cheese

Drain:

1 can mandarin oranges

1 can pineapple tidbits

Mix fruit into cream mixture along with 1 cup baby marshmallows.

ICE CREAM DESSERT by CK

2 sticks butter
2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1 tsp. salt

Melt butter and mix with other ingredients. Spread on cookie sheet and bake at 350 degrees for 15 minutes or until lightly browned. Cool and crumble. Butter a large Pyrex dish and add part of crumbs until they're 1/4 inch thick. Pour 1 jar Kraft Caramel Ice Cream Topping over the crumbs. Spread with 1/2 gallon vanilla ice cream (slightly softened). Top with remaining crumbs and chopped walnuts. Freeze.

Set out dessert for a few minutes to soften before trying to cut and serve.

Italian Beef Sandwiches by BDM

Stir together in slow cooker or crockpot:

1 jar pepperocini peppers with juice

1 package Good Seasons Italian dressing

1 package McCormick Au jus mix

¾ to 1 c water

Add a 3 lb beef roast

Cook on low until beef is tender. Shred meat and serve on hard rolls.

Peanut Butter Cup Bars by CK

1 cup peanut butter

1 cup margarine (2 sticks)

3 ½ cups powdered sugar

2 cups crumbled graham crackers (30 2” squares)

1 cup chocolate chips

Mix peanut butter, margarine, sugar and graham cracker crumbs thoroughly. Pat into a 9x13 pan. Melt chocolate chips and spread over top. Cut into squares immediately.

Recipes for 7-30-2010

FRENCH DIP SANDWICHES by CK

3 tbsp. butter
1/2 tsp. minced garlic
4 sandwich rolls, split horizontally
2 c. beef broth
12 oz. thinly sliced cooked sirloin tip steak

Melt butter in skillet, medium heat. Stir in garlic. Remove from heat, brush on cut side of rolls. Arrange buttered side up on baking sheet. Broil until lightly brown.

In same skillet simmer onions in the broth 10 minutes. Add meat and stir just until broth returns to a simmer. Strain broth into serving bowl. Put meat and onions on roll bottoms. Cover with top. Sprinkle parsley over broth and serve on the side as dipping sauce.

Broccoli Cauliflower Salad by BDM

Chop and mix: 4 – 6 green onions (or ½ c onion

1 bunch broccoli

1 head cauliflower

Add 1 bag frozen peas. Stir well.

Mix and pour over vegetables:

1 c Miracle Whip

¾ c sour cream

1 t salt

½ t garlic powder

2 t sugar

Toss lightly. If desired, top with a sprinkle of sunflower seeds.

Frosted Chocolate Malt Cupcakes by CK

CUPCAKES

1.5 cups Bisquick mix

¾ cup sugar

1/3 cup unsweetened baking cocoa

¼ cup chocolate flavor malted milk powder

2/3 cup milk

¼ cup vegetable oil

1 tsp vanilla

2 eggs

Heat oven to 400 degrees. Line 16 regular size muffing cups with paper baking cups. In a large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups. Bake 15 to 20 minutes, or until toothpick comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.

FROSTING

2 Tbsp chocolate flavor malted milk powder

2 Tbsp milk

2 cups powdered sugar

1 Tbsp unsweetened baking cocoa

¼ cup butter, softened

In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes, or until smooth. Spread frosting over cup cakes. Press coarsely chopped malted milk balls on top of the frosted cupcakes.

Fresh Berry Delight by BDM

Graham cracker pie crust

Cream together: 1 cup powdered sugar

4 oz cream cheese, softened

4 oz frozen whipped topping, thawed

Spread in graham cracker crust. Top with 1½ cup fresh raspberries or strawberries. Refrigerate.

Cook and stir: ½ cup granulated sugar

2 T flour

1 small pkg matching fruit flavor Jello

½ cup water

Cook until thickened and bubbly. Continue cooking and stirring for one minute. Remove from heat. Cover and set aside to cool for ½ hour. Spoon cooked gelatin mixture over berries. Cover and Chill.

7-16-2010

Fresh Fruit Salad by CK

1 cantalope
1 qt. fresh strawberries
3 bananas
1 can pineapple tidbits
1 qt. sliced peaches
1 (6 oz.) can frozen lemonade Prepare fruit into bite size pieces. Pour thawed lemonade concentrate over fruits and mix gently. Chill and serve.

Baked Boneless Pork Chops by CK

1/2 cup all purpose flour

2 tsp paprika

1 1/2 tsp salt

1/4 tsp pepper

2 lbs boneless pork chops

1/2 cup butter

1 minced small onion

1/2 cup minced green pepper

4 oz sliced mushrooms (drained)

2 cups milk

Juice of 1 lemon

Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter. Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden. Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven - 350F for 1 hour.

Mom's Macaroni Salad by BDM

Boil 1 1/2 cups elbow macaroni until tender. Drain and cool in ice water immediately. Peel and slice 2 medium size cucumbers. Dice 2 good sized tomatoes. Stir vegetables into macaroni. Add: 1/2 tsp basil 1 tsp dried minced onion 1/4 tsp pepper 1/2 tsp salt 1/2 cup mayonnaise, Miracle Whip or salad dressing. Stir well, cover and refrigerate for several hours to allow flavors to blend.