This is a collection of our recipes. Some of them we've tried, some are just ones that we found that looked good, but either way it's hopefully going to both keep us more organized and give us a way to share our favorite recipes.
Preheat oven to 375 degrees F.
Melt butter in microwave. Add water and stuffing mix to melted butter and let stand for 5 minutes.
In a large bowl, mix the ground turkey, eggs and cooled stuffing mixture. Put meatloaf in two loaf pans and bake for about an hour, until brown and cooked through (165 degrees internal temperature).
Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.) Then place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely ground. Then place them in a small bowl.
Then heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted and somewhat runny.
While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.
Tip: If your melted chocolate mixture is still too thick, stir in a spoonful or two of shortening until it reaches your desired consistency.
Cook sausage over medium-high heat in a 10-inch skillet until crumbled and no longer pink; drain. Blend in spaghetti sauce. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet. Pour half of sausage-sauce mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, sausage-sauce mixture, and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute.
Preheat oven to 350°F. Grease cookie sheets. Stir together flour, baking powder, salt and baking soda in mixing bowl. Beat brown sugar and butter in large bowl until light and fluffy. Add eggs and maple extract; beat well. Add flour mixture, beating at low speed until well mixed. Refrigerate dough 1 hour or until chilled. On well-flour surface, roll out half of dough to 1/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheets. Bake 8-10 minutes. Decorate as desired.
Brown ground beef in 10 inch skillet; drain. Stir in corn, chili powder, beans and tomato sauce. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with tortilla chips and cheese. Cover; heat about 2 minutes or until cheese is melted.
Boil pasta, drain. Cut chicken into bite-sized cubes. Fry chicken in olive oil until cooked through. Cut cheese into small cubes. Mix pizza sauce, cheese, pasta and chicken in casserole dish. Top with mozzarella cheese and pizza seasoning. Bake at 300°F for 30 minutes.
Heat oven to 350°F. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1-1/2 dozen cookies.
2 cups all-purpose flourHeat oven to 350°F. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and and flatten while cooking.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
PAN RECIPE: Spread batter in greased 15 1/2×10 1/2×1 inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars.
2 cans (8 ounces each) crescent dinner rolls, dividedPreheat oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13×9 inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Press out to form 13×9 inch rectangle, pressing seams together to seal. Place over pie filling to form top crust. Bake 25 minutes or until golden brown; cook slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
Place unwrapped block of cream cheese on microwavable plate; top with chili and cheese. Microwave on high 45 seconds. Sprinkle with cilantro. Serve with crackers.