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!!

Coconut Cake

1 yellow or white cake mix
1 can coconut milk
1 can sweetened condensed milk
Whipping Cream
Toasted coconut

-Bake cake as directed
-Mix coconut milk and sweetened condensed milk, warm up
-pour milk mixture over warm cake
-refrigerate
-top with whipping cream and toasted coconut

Applebee's Fiesta Lime Chicken

1 cup water
1/3 cup teriyaki sauce
1/2 lime, juiced
3 cloves garlic - minced
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boned, skinned chicken breasts
1/4 cup real mayonnaise - low fat okay
1/4 cup sour cream - low fat okay
2 tablespoons Spicy, Chunky Salsa
1 tablespoon Milk - low fat okay
1 teaspoon cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce ( I make without this)
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby jack cheese
2 cups corn chips - crumbled

-Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
-Whisk together the next 9 ingredients, cover, and chill until needed.
-Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
-Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
-Serve the chicken over crumbled chips.

Angel Biscuits

1 pkg Dry Yeast
1/4 c. warm water
2-1/2 c. flour
1/2 tsp baking soda
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
1/8 c. sugar
1/2 c. shortening
2 tsp sugar

-Dissolve yeast in warm water and 1/2 tsp sugar
-mix dry ingredients
-stir in buttermilk with yeast mixture
-Blend thoroughly-refrigerate, or make into biscuits after 15 minutes of rising
-Turn dough onto floured board and knead lightly
-roll out and cut
-place in greased pan and let rise slightly
-Cook at 400 until lightly browned

cha cha cha dip

Cha Cha Cha Dip From the kitchen of: Angela Cronin

2 (8oz) pkg of cream cheese softened
¾ cup salsa
½ bunch of green onions (chopped)
1 dash of salt

Mix all ingredients together. Heat in the microwave 3-4 min stirring every 30 seconds. Serve with your choice of chips, pretzels or raw veggies.

Chicken Enchiladas

Chicken Enchiladas From the kitchen of: Angela Cronin

1 can cream of chicken soup
1 can evaporated milk
8 oz sour cream
1 can rotel (blended)
Diced olives
Grated cheese
10 flour tortillas
2 chicken breasts

Mix the first four ingredients in a sauce pan on the stove until well mixed and hot, stirring occasionally. In separate pan cook the chicken and cut into long skinny strips. Dip tortillas in the mixture and fill with the cooked chicken, cheese, and olives. Roll. Place in cake pan. Top with any remaining cheese/olives and bake at 350 for 30 minutes.

Graham Cracker Mush

From the kitchen of: Robby Brewer

Graham Crackers

Milk

In a cereal bowl break 4 Graham Crackers in half, then into half again. Add desired amount of milk. As milk softens the crackers use spoon to break them into bite-sized pieces. Enjoy!

Mac n Cheese

From the kitchen of: Grandma Young

1 pkg. elbow macaroni

1 block of cheddar cheese

Couple Tablespoons of Margarine

Milk

Boil desired amount of macaroni. Drain macaroni and stir in a couple of Tablespoons of margarine. (Amount depends on the amount of macaroni used. I add it while pasta is in strainer so any excess margarine runs off.) At this time you can season pasta as desired. Grandma likes to use Johnny's Seasoning Salt. Layer Macaroni, and cheese into a casserole dish. (Macaroni first, then layer sliced cheese, covering the entire layer of pasta.) Before cooking add enough milk to fill about 1/4 of the dish. Cook at 350 until top layer of cheese is melted and kind of crisp.

Better Than Heaven Cake

From the Kitchen of: Valerie Cronin

1 pkg. German Chocolate cake mix

1 can sweetened condensed milk

1 jar of caramel ice cream topping

8 oz. whipped topping

Desired candy, diced (I use Heath bar)

Make cake according to directions on box. After done baking, use the end of a wooden spoon to poke holes in the cake (about an inch apart over the entire cake). Pour sweetened condensed milk into the holes. Pour caramel into the holes and on the top of the cake. Spread cool whip over the cake. Sprinkle candy pieces over top. Tastes best cold.

Lemon bars

From the Kitchen of: Valerie Cronin

Crust

1 cup butter

½ c powdered sugar

½ tsp salt

2 cups flour

Cream butter and powdered sugar. Add salt and flour. Mix well. Spread into 9x13 greased pan. Bake at 350 for 15-20 minutes (will barely be brown).

Filling

4 eggs, slightly beaten

2 cups sugar

½ tsp baking powder

1/3 cup flour

½ cup lemon juice

1 lemon peel

Mix all ingredients. Pour over crust. Bake at 350 for 20-25 minutes. Top will turn golden brown. Sprinkle with powdered sugar.

Disappearing Marshmallow Brownies

From the kitchen of: Valerie Cronin

1 cup butterscotch chips 2 tsp baking powder

1 cube butter 1 ½ c flour

2/3 cups brown sugar 2 c mini marshmallows

1 tsp vanilla 1 ½ c chocolate chips

2 eggs

Melt butterscotch chips in microwave. Stir until smooth. Add brown sugar, vanilla, and eggs. Add baking powder and flour. Stir until mixed well. Add marshmallows and chocolate chips (don’t add extra of either ingredient). Bake at 360 for 25-30 minutes. Edges will brown before center is done.

Quick Peach Cobbler

From the Kitchen of: Grandma Young

1 quart of sliced peaches (Some of the juice)

1 yellow cake mix

1 cube of margarine

Cinnamon (optional)

Pour peaches, and some of the juice into a cake pan. In a separate bowl cut margarine into the cake mix. Add cinnamon for flavor, if desired. Pour cake mix on top of peaches in cake pan. Bake at 350 for 20- 30 minutes.

Turkey Leftover Casserole

From the kitchen of: Karina Newbeck

Ingredients:

3-4 cups of shredded turkey (chicken works, too)

2 cups of cream soup (your choice)

2 pkgs. of Stove Top Stuffing

Place meat in a medium size casserole dish. put cream soup on top of meat. Prepare stuffing according to box, then place on top of meat and soup. Cook through at 350 degrees.

Ham and Potato Casserole

From the kitchen of: Karina Newbeck

Ingredients:

1 bag Southern Style Hash browns (thawed)

16 oz. of sour cream

2 cans of cream soup your choice (I use 1 chicken and 1 cheese soup.)

1-2 cups shredded cheese

Mix all of the above in a large bowl. Place in casserole dish and bake at 350 for 45-60 minutes.

**This was our favorite meal brought to our home when Robby was born and still in the hospital.

Peanut Butter Bars

From the Kitchen of: Valerie Cronin

2 cups powdered sugar

1 cube butter, softened

1 cup peanut butter

1 package graham crackers,

¾ package chocolate chips, melted

Mix powdered sugar and butter together in a bowl. Add peanut butter and mix. Place entire package of graham crackers (without wrapper) in a zip-lock bag. Smash the crackers into tiny pieces. Add crackers to the bowl. Mix well. Spread mixture into a 9x13 pan. Melt chocolate and pour over mixture. Refrigerate at least one hour.

Brownie Delight

From the Kitchen of: Valerie Cronin

1 package brownie mix

8 oz. package cream cheese, softened

2 cups powdered sugar

16 oz. whipped cream

2 cups cold milk

1 package instant chocolate pudding

Prepare and bake brownies according to package directions. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped cream. Spread over brownies. In a different bowl, combine milk and pudding. Beat until smooth. Refrigerate for 5 minutes. Spread over cream cheese layer. Spread remaining whipped cream over the top of the pudding.

Brownie Swirl Cheesecake

From the Kitchen of: Valerie Cronin

8 oz. package brownie mix

2- 8 oz. packages cream cheese, softened

½ cup sugar

1 tsp. vanilla extract

2 eggs

1 cup milk chocolate chips, melted

Prepare brownie mix as box directs. Spread into a greased 9-in pie pan. Bake at 350 for 15 min. Cool for 10 minutes.

Combine cream cheese, sugar, and vanilla in a mixing bowl and mix until sugar is completely mixed in. Add eggs one at a time, beating well after each addition. Pour over brownie crust. Top with melted chocolate; cut through batter with a knife to create swirls with the chocolate. Bake at 350 for 35-40 minutes.

Pumpkin Dessert

From the Kitchen of: Valerie Cronin

15 oz can pumpkin

12 oz can evaporated milk

3 eggs

1 cup sugar

4 tsp. pumpkin pie spice

1 pkg. yellow cake mix

¾ cup butter, melted

Combine first five ingredients. Pour into greased 9x13 pan. Sprinkle with cake mix. Drizzle melted butter over the cake mix. Bake at 350 for one hour. Serve with ice cream. Makes 12-16 servings.

Banana Bread

From the Kitchen of: Karina Newbeck

2 ½ cups flour

1 tsp. salt

2 tsp. baking soda

2 sticks melted butter (1 cup)

2 cups sugar

4 whipped eggs

6 mashed bananas

Combine eggs and bananas. Combine dry ingredients. Combine butter and sugar. Add all ingredients together. Bake at 375, 45 minutes for loaves, 15 minutes for muffins.

Ham and Cheese Pie

From the Kitchen of: Tina Cronin

1 cup shredded cheese

Diced ham (amt. desired)

2 cups milk

1 cup bisquick

4 eggs

¼ tsp. salt

1/8 tsp. pepper

Put ham and cheese in greased pie pan. Mix other ingredients and pour over ham and cheese.

Bake at 400 for 40 minutes