SNICKERDOODLES

1 cup butter
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
1 Tbsp. cinnamon

Preheat oven to 350°.

Mix butter, 1½ cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda, and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.***

Meanwhile, mix 3 Tbsp. sugar and 1 Tbsp. cinnamon in a small bowl.

Scoop 1-inch balls of dough into the sugar/cinnamon mixture. Coat by gently rolling balls in the mixture.

Place on chilled ungreased cookie sheet, and bake for 10 minutes.Remove from pan after 1 minute.

***I chilled 2 cookie sheets. One would always be in the fridge chilling while the other was baking. Make sure dough stays chilled as well.

WINTER WHITE CAKE COOKIES

1 box white cake mix

2 eggs
1/2 cup oil
2 Tbsp. brown sugar
1/2 bag white chocolate chips
colored cake decorating sprinkles (optional)

Using a Kitchen Aid*, mix first four ingredients  together.

Fold in white chocolate chips and add colored sprinkles if desired.

Drop by tablespoon on cookie sheet.

Bake at 350E for about 10-12 minutes if using air-bake cookie sheets, or about 7-8 minutes if using a regular cookie sheet.

*(A hand mixer will not be strong enough for this thick dough recipe).

PEANUT BUTTER BROWNIE COOKIES

1 box (19.5 oz.) fudge brownie mix

1/4 cup butter, melted

4 oz. cream cheese, softened

1 egg

1 cup powdered sugar

1 cup creamy peanut butter

1/2 container chocolate fudge frosting

Heat oven to 350º.  In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart to make 24 cookies.  Smooth edge of each to form round cookie.

In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball.  With hands, roll rounded teaspoonfuls into 24 balls.  Lightly press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set.  Cool cookies on cookie sheets at least 30 minutes.  Remove cooled cookies from cookie sheets.  Spread thin layer of frosting over peanut butter portion of each cookie.

BANANA BARS

1/2 cup butter/margarine, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

1/2 cup butter/margarine, softened

1 (8 oz.) pkg. cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugar.  Beat in eggs, bananas, and vanilla.  In a smaller bowl, combine flour, soda, and salt; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350º for 25 minutes.

Frosting:  Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla; beat well.  Spread over bars.

GINGERBREAD CRUMB CAKE

2 cups flour

1 1/3 cups sugar

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. ground cloves

1/2 cup margarine or butter, cut into pieces

1 tsp. baking soda

1 tsp. baking powder

1 cup buttermilk

2-4 Tbsp. molasses

2 eggs

1 Tbsp. water

Preheat oven to 350°.

Lightly spoon flour into dry measuring cup and level with a knife.  In a bowl, combine flour, sugar, ginger, cinnamon, nutmeg, salt, and cloves and cut in margarine with a pastry blender until mixture resembles coarse meal.  Reserve 1 cup flour mixture; set aside.

Combine the remaining flour mixture, baking soda, and baking powder.  Add the buttermilk, molasses, and eggs to flour mixture.

Beat at medium speed until blended.  Spoon into a greased 9 x 13-inch pan.  Combine reserved 1 cup flour mixture and water; stir with a fork.  Sprinkle over batter.

Bake at 350° for 30 minutes.  Cool on a wire rack.

BAKED CORN CASSEROLE

1/2 cup butter, melted

2 eggs, beaten

1/4 cup sugar

1 cup sour cream

1 can whole kernel corn, undrained

1 can cream style corn

1 box Jiffy corn muffin mix

Mix above ingredients.  Put in greased 9 x 13 baking dish.  Bake at 350º for 50-60 minutes or until set and golden brown on top.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

BANANA SNACK CAKE

1/2 cup shortening

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 tsp. vanilla extract

2 cups all purpose or whole wheat flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

1/2 cup chopped nuts

Frosting:

1/2 cup packed brown sugar

1/4 cup butter or margarine

6 Tbsp. milk

2 1/2  – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.  Stir in nuts.

Pour into a greased 9 x 13 inch pan.  Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean.  Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from heat; cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost the cake.

CHILI EGGS

10 eggs

1 pt. (2 cups) small curd cottage cheese      

4 cups grated cheese Cheddar/Monterey    

1/2 cup flour

2-4 oz. diced green chilies                 

1/2 cup butter, melted then cooled      

1 tsp. baking powder

1/2 tsp. salt

Beat the 10 eggs until lemony.  Add the remaining ingredients to eggs and thoroughly combine.  Pour into a greased 9 x 13 casserole dish.

Bake at 350º for 35 minutes, or until center is firm.  Serve hot with salsa.

BRUNCH CASSEROLE

1 lb. sausage                                     

1 (8 oz.) refrigerated crescent rolls

2 cups Mozzarella cheese

4 eggs, beaten

3/4 cup milk                 

1/4 tsp. salt

1/8 tsp. pepper

                                                                       

Cook sausage until brown and crumbly; drain well.  Line bottom of buttered 9 x 13 dish with crescent rolls, sealing perforations.  Sprinkle with sausage and cheese.  Beat eggs, milk, and seasonings in bowl.  Pour over sausage and cheese.

Bake at 425º for 15 minutes or longer. Let stand before cutting into squares.

HAM & EGG ENCHILADAS

2 Tbsp. butter or margarine

1 small red bell pepper, chopped

3 green onions with tops, sliced

1/2 cup diced ham

8 eggs

8 (7- to 8-inch) flour tortillas

2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided

1 can (10 oz.)  enchilada sauce

1/2 cup prepared salsa

sliced avocado, fresh cilantro and red pepper slices for garnish

Melt butter in large nonstick skillet over medium heat.  Add bell pepper and onions; cook and stir 2 minutes.  Add ham; cook and stir 1 minute.

Lightly beat eggs with wire whisk in medium bowl.  Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.

Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese.  Roll tortillas up and place seam side down in shallow  11 x 7-inch baking dish.

Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.

Cover enchiladas with foil; bake at 350° for 20 minutes.  Uncover; sprinkle with remaining cheese.  Continue baking 10 minutes or until enchiladas are hot and cheese is melted.  Garnish, if desired.  Serve immediately.

GERMAN PANCAKES

1 cup milk

1 cup flour

1/2-1 tsp. salt

6 eggs

6 Tbsp. butter

1/2 tsp. sugar

Melt butter in 9 x 13 baking dish in a 425º oven.  Blend together milk, flour, salt, and eggs.  Pour egg batter into pan and bake for 20-25 minutes.  Serve with warmed applesauce, powdered sugar, or syrup.

Top with lemon juice and powdered sugar or cinnamon sugar, syrup, jam or fruit.

BREAKFAST IN A PAN

3 cups frozen hash browns           

1 1/2 cups sharp Cheddar cheese

1 small onion, chopped

Bacon or sausage, cooked, drained, and crumpled

1 small can mushrooms

10 eggs

3 Tbsp. milk

1/2 tsp. salt

1/2 tsp. pepper

Grease baking dish.  Lay potatoes on bottom.  Top with grated cheese and onions.  Arrange cooked meat and mushrooms on top.  Beat eggs with milk, salt and pepper.  Pour on top.  Bake at 350º for 40 minutes or until set.

BUTTERMILK COFFEE CAKE

2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 tsp. salt

2/3 cup butter, margarine, or shortening

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 beaten eggs

1 1/3 cups buttermilk or sour milk

1/2 cup chopped nuts

Grease bottom and 1/2 inch up sides of a 9 x 13 baking pan; set aside.  Combine flour, brown sugar, and salt.  Cut in butter till mixture resembles coarse crumbs; set aside 1/2 cup.  Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Combine eggs and buttermilk.  Add egg mixture all at once to dry mixture; mix well.  Spoon batter into prepared pan.  Stir together reserved crumb mixture and nuts.  Sprinkle atop batter.

Bake at 350º for 35 to 40 minutes or till a wooden toothpick comes out clean.

TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.   

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.

BANANA-SOUR CREAM COFFEE CAKE

1 1/4 cups sugar, divided

1/2 cup chopped pecans

1 tsp. ground cinnamon

1/2 cup butter, softened

2 eggs

1 cup mashed ripe bananas

1/2 cup sour cream

1/2 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°.  In a small bowl, stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan.  Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.  Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture.  Pour half of batter into prepared pan; sprinkle with remaining pecan mixture.  Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.

SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained

1/2 cup chopped green onions

1 can (4 oz.) mushroom stem and pieces, drained

2 medium tomatoes, chopped

2 cups (8 oz.) shredded mozzarella cheese

1 cup pancake mix

12 eggs

1 cup milk

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.  In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned.  Let stand for 10 minutes before serving.  (Can be assembled the night before and kept in the fridge.)

FLUFFY SCRAMBLED EGGS

8 eggs

1 can (5 oz.) evaporated milk

2 Tbsp. butter

Salt & pepper to taste

In a bowl whisk the eggs and evaporated milk until combined.  In a skillet, heat the butter until hot.  Add the egg mixture; cook and stir over medium-low heat until eggs are completely set.  Season with salt and pepper.

RESTAURANT-STYLE FRENCH TOAST

1/3 cup all-purpose flour

1/4 cup sugar

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 cup milk

4 large eggs

1/2 tsp. vanilla

vegetable oil or shortening

8 to 10 slices Texas toast or crusty French bread

Confectioners’ sugar, sliced fruit, butter, and pancake syrup for serving (optional)

In a medium-size bowl, combine flour, sugar, salt, and cinnamon.  Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.

Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening.  Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.

Dip both sides of bread slice into the batter briefly.  Let some of the batter drip off, then place bread in skillet.  Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.  If needed, add a little more oil to skillet to cook all of the slices.  Repeat procedure with remaining bread slices.  Keep French toast warm in a low oven as you cook remaining slices.  (Or cook several at a time on a griddle.)

Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.

MORNING GLORY BRUNCH CASSEROLE

18 hard boiled eggs, sliced thin

1 lb. bacon, cooked & drained

1/4 cup butter

1/4 cup flour

1 cup milk

1 cup cream

1 lb. jar Cheese Whiz

1/4 tsp. thyme

1/4 tsp. marjoram                                

1/8 tsp. garlic powder

1/4 cup chopped parsley, fresh if possible

Hard boil eggs, cool and slice.  Make a cream sauce, adding flour to melted butter. Gradually and milk and cream, stirring constantly until thick.  Add Cheese Whiz and stir until melted.  Add seasonings, including half the parsley.

In a buttered 9 x 13 baking dish, layer egg slices, sauce, crumbled bacon, etc., ending with sauce.  Bake covered at 350º for about 40 minutes. Garnish with fresh parsley.  Serve hot and bubbly.  Serve with toast.