Peanut-Butter Toffee Cheesecake Brownies

Heat oven to 350 In a medium bowl, stir brownie mix, 1/2 c. oil 1/4 c. water, and 2 eggs. Spread batter in pan and set aside. In a lg bowl, beat 1 pkg soft cream cheese (8 oz) until fluffy. Add 1 can sweetened condensed milk and 1/2 c. smooth peanut butter. Stir in 1 c. chocolate toffee chips (found in choc chip asile). Spoon over brownie batter. Spread evenly. Bake 30-40 min or until edges are slightly brown and top layer is set. Cool 30 min and refridgerate 40 minutes. In a sm bowl, microwave 1 c. choc chips and 3 T whipping cream (or whole milk) for 40-60 secs. Stir until smooth and spread over cheesecake layer. Sprinkle with toffee bits. Cool completely (about 1 hr). Store in fridge. We really really like this, and these taste best out of the fridge than room temp.

Pork Chops

1/4 c. brown sugar
1/2 tsp salt
1/2 tsp chili powder
1 1/2 tsp basil
oil
and of course...Pork Chops

combine 1/4cup brown sugar with 1/2 tsp. salt, 1/2 tsp. chili powder and 1-1/2 tsp. basil. Stir in 1 tbsp. oil. Rub on chops. Fry in oil as you normally would. And serve with apple sauce!!

Fat Lady Potatoes

From the kitchen of: Summer Cronin

2 lb. frozen shredded hash brown potatoes, thawed.

Mix in:

1/2 c. melted butter

1 can cream of chicken soup

1 pint sour cream

2 c. grated cheddar cheese

Spread in a 9 x 13 inch greased baking dish. Mix 1/2 cup melted butter with 2 cups crushed corn flakes and spread over potatoes.

Bake at 350 for 45 minutes

Banana Bread

From the Kitchen of: Summer Cronin

3 ripe bananas

1 cup sugar

1/2 cup butter at room temperature

2 eggs well beaten

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup walnuts (optional)

Mash bananas and set aside. In a large bowl cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda, and salt. Add to first mixture and stir together. Stir in nuts. Place in 2 greased 9x5-inch loaf pans and bake at 350 degrees for 25 minutes. Reduce heat to 275 degrees and bake for an additional 20 to 25 minutes of until toothpick comes out clean. Makes 2 loaves.

I love this reciepe because it’s simple and very easy to divide (so you only have to make 1 loaf!)

Speedy Dinner Rolls

From the Kitchen of: Summer Cronin

3 cups flour

2 Tablespoons sugar

1 envelope (1/4 ounce) rapid rise yeast

3/4 teaspoon salt

3/4 cup warm water (105-115 degrees)

2 Tablespoons light olive oil

1 large egg

1. In large bowl, compine 1-1/2 cups of flour, sugar, yeast, and salt. Mix well. Stir in water, oil, and egg until blended. Stir in enough oof the remaining flour (about 1 cup) to form a soft dough.

2. On a floured surface, knead the dough until smooth and elastic, about 8 minutes, adding more flour to prevent sticking. Shape into a ball. Plac in a large oiled bowl, turing to coat. Cover loosely with a damp cloth; let rise in a warm place for 15 minutes.

3. Spray a 9-inch square baking pan with vegetable cooking spray. Punch down dough; place in prepared pan, patting to an even thickness. Cut into 16 squares.

4. Fill a large shallow pan with 1 inch of boiling water. Place a wire rack on top. Place the pan of rolls on rack, cover with a damp cloth, and let rise for 20 minutes.

5. Preheat oven to 400 degrees. Sprinkle tops of rolls lightly with flour. Bake until rolls sound hollow when tapped, about 10 minutes. Place on a wire rack and cool for 10 minutes. Serve warm.

Makes 16 rolls. You can freeze these rolls for up to a week. To reheat, wrap in foil and warm at 350 degrees for 25 minutes. They take less than 1-1/2 hours

Cheesy Chicken and Rice Casserole

From the Kitchen of: Summer Cronin

1 can cream of chicken soup (or cream of mushroom)

1 1/3 cup water

3/4 cup uncooked white rice

2 cup fresh or frozen vegetables (optional, but broccoli tastes great with this)

1/2 tsp. onion powder (if you don't have it, leave it out. Or, substitute real onion)

1/4 tsp. black pepper

4 skinless, boneless chicken breast halves

1/2 cup shredded cheddar cheese

1. Stir soup, water, rice, veggies, onion powder, and pepper in a 12x8 shallow baking dish.

2. Top with chicken. Sprinkle chicken with additional pepper. Cover

3. Bake at 375 for 45 minutes, or until chicken is done. Top with cheese.

Serves 4-6. I really like to include cheese in the mixture. Takes like 5 minutes to prepare- great last-minute-meal deal!

Pumpkin Chocolate Chip Cookies

From the Kitchen of: Summer Cronin

14.5oz. can of pumpkin

2 eggs, slightly beaten

2 cups sugar

1 cup vegetable oil

2 tsp. milk

2 tsp. vanilla

1 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

12 oz. package chocolate chip

4 cup flour

4 tsp. baking powder

1. Heat oven to 375 degrees. In a large bowl, combine pumpkins, eggs, sugar, oil, vanilla, salt, baking soda, and cinnamon.

2. In separate bowl blend flour and baking powder. Add to pumpkin mixture and blend until well until combined.

3. Stir in chocolate chips. Drop by teaspoon. Bake 10-15 minutes at 375 degrees.

Makes about 3 dozen

Sweet and Sour Chicken

From the Kitchen of: Summer Cronin

1/2 lb. chicken (or more- the amount depends on how much you like chicken)

1/2 bell pepper

1 carrot

1 can cubed pineapple

1/4 onion

Soy Sauce

Pepper

Sweet and Sour Sauce

1/3 cup ketchup

1/3 cup packed brown sugar

1/3 cup pineapple juice

1/4 cup cidar vinegar

2 T soy sauce

1 T cornstarch

Any vinegar will do. Cider vinegar just tastes better. Mix all ingredients in a small bowl until combined. I find that adding the cornstarch last works best.

1. Begin by cutting chicken into bite-sized pieces. Marinate in 2 Tablespoon soy sauce and 1/4 teaspoon pepper. Cook chicken in 1 Tablespoon oil over medium heat. Drain on paper towels.

2. Cut vegetables to similar sized peices as chicken. Cook in same pan as you cooked chicken; cook until tender.

3. Add sauce mixture to vegetable pan. Turn heat up a little and stir constantly until mixture boils (if it doesnt boil, it wont thicken). Add chicken and pineapple.

This takes me about 1/2 hour to make. I like rice with it. Makes 4-6 servings.

Acini De Pepe

From the Kitchen of: Summer Cronin

1 cut acini de pepe pasta

1 cup sugar

3 heaping tablespoons flour

3 eggs

1 container coolwhip

1 20oz. can crushed pineapple

1. Boil Water. Add pasta.

2. In a medium microwaveable bowl, strain pineapple juice. Squish pineapple to get as much juice out as possible. Put dry pineapple in a large bowl. Leave pineapple juice in medium bowl.

3. In medium bowl with pineapple juice, add flour, eggs, and sugar. Whisk until well combined. Microwave for 1 minute and whisk. Microwave 1 minute and whisk. Repeat this until the mixture become a very thick pudding, almost dry. (Trust me- the thicker the better).

4. Strain pasta and rinse with cold water. Add to dry pineapple. Add pudding and cool whip to large bowl. Mix well and refrigerate.

Can add fruit (mini-tangerines, cherry slices) and marshmallows.

Makes enough for 12 people. Tastes better cold (mom likes it warm). Almost like a dessert, although I like it as a "side salad."