Cake Doughnuts

PREP: 30 min plus chilling
COOK: 5 mins per batch
SERVES: 20 doughnuts

INGREDIENTS

4 1/2 to 5 cups all purpose flour
1 1/4 cup sugar
4 tsp baking powder
1 tsp salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 tbsp orange juice
4 tsp grated orange peel
Oil for deep frying
Confectioners sugar

DIRECTIONS

1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, milk, canola oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least an hour.

2. Turn onto floured surface; roll to 1/2 in thickness. Cut with a floured 2 1/2 in doughnut cutter. in an electric skillet or deep fryer, heat oil to 375F. Fry doughnuts. a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners sugar.

Breakfast Bake

PREP: 15 min
TOTAL: 40 mins
MAKES: 8

INGREDIENTS

1 can (8oz refrigerated crescent dinner rolls
1 pkg (8 oz smoked ham, chopped
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheese
1 cup shredded low-moisture part-skim mozzarella cheese

DIRECTIONS

1. Heat over to 350f. Unroll dough in 13x9 baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.

2. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.

3. Bake 25 mins or until center is set.


SUGGESTIONS: You can also use bacon or sausage instead of ham or all 3. If using bacon or sausage, just cook before using.

Buckeye Bars

TOTAL: 15 mins plus refrigerating
SERVES: 25

INGREDIENTS

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 Nilla wafers, crushed (3/4 cups)
2 cups powered sugar
1/2 tub 8 oz Cool Whop Whipped Topping, Do Not Thaw
3 squares semi-sweet chocolate

DIRECTIONS

1. Line an 8 in square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until well blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.

2. Microwave frozen cool whip and chocolate in microwavable bowl on high for 1 min; stir. Microwave 15 to 30 secs more or until chocolate is melted; stir until well blended. Pour over peanut butter layer; spread to cover peanut butter layer.

3. Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.

SUGGESTION: You can almost make Buckeye Bars and freeze them for up to 1 month. Store in airtight container for up to 1 month. Thaw in refrigerator before serving.

Easy Chocolate Fudge (5 Way Fudge)

TOTAL: 10 mins plus refrigerating
SERVINGS: 25

INGREDIENTS

1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla

DIRECTIONS (Original Fudge)

1. Line 8 inch square pan with foil, with ends of foil extending over sides.

2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.

3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.

4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.

5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.


SUGGESTIONS/ADD-INS:

1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.

2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.

3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.

4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.

Easy Stuffed Shells

PREP: 20 mins
BAKE: 40 mins
SERVINGS: 12

INGREDIENTS

1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese

DIRECTIONS

1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.

2. Cover and bake at 350f  for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.

SUGGESTION: I would also include a little bit of cooked  italian sausage in each shell as well. Shouldn't take more than a pound of sausage.

DOUBLE LAYER PUMPKIN CHEESECAKE

PREP TIME: 30 Min
COOK TIME: 40 Min
READY IN: 4 Hrs 10 Min
SERVES: 8

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
2 small pinches of pumpkin pie spice
1/2 cup frozen whipped topping, thawed

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C).

2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3.Add pumpkin, pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Chicken Casserole

6 Boneless Skinless Chicken Breast

4 packages of Chicken Stuffing

2 Sticks of Butter or Margarine (depends on how much the stuffing requires, please double check)

1 large can of Cream of Chicken

1 small can of Chicken Broth

Sliced Swiss Cheese to cover the top

1) Preheat oven at 350F. Melt butter and mix with stuffing mix.

2) Spread stuffing on the bottom of baking dish (I normally use 2 large tin foil throw away dishes).

3) Cut chicken into bite size pieces. Throw in baking dishes of stuffing.

4) Stir in Cream of Chicken and Chicken Broth. Mix everything good.

5) Place swiss cheese on top. Cook for 30 to 40 mins at 350F

SERVING SUGGESTION: This recipe does make a lot. It is good to make for a church dinner or entertaining friends. You are also able to freeze half for a later date. I would serve with bread and your favorite vegetable.

Ritz Cracker Crusted Chicken

SERVES: 6 to 8

2 packages of Ritz Cracker, crushed
5 tablespoons Grated Parmesan Cheese
2 teaspoons Italian Seasoning
2 eggs
8 Boneless Skinless Chicken Breast

1) Preheat over to 350F. Spray a casserole dish large enough to hold 8 pieces of boneless skinless chicken with cooking spray.

2) Combine Cracker Crumbs, Italian Seasoning and Parmesan Cheese in pie plate. Lightly beat eggs in separate pie plate. Dip chicken in egg then roll in crumb mixture until evenly coated. Set aside.

3) Spray large non-stick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 mins on each side. Place the chicken in casserole dish.

4) Bake at 350F for approximately 20 mins; turning after 10 mins.

SERVING SUGGESTION: I serve this chicken with Fettuccine Alfredo, Pre-Made Italian Salad and Garlic Cheese Bread. I also recommend using Ritz Cracker Crusted Chicken with Chicken Parmesan with a Pre-Made Italian Salad and Garlic Cheese Bread.


ALTERNATIVES: You can use Reduced Fat Crackers and egg whites instead of whole egg without altering the taste.

Fettuccine Alfredo

SERVES: 6 to 8

12 oz dry Fettuccine Noodles
1 cup of Butter or Margarine (preferably stick)
1 pint Heavy Whipping Cream
Salt and Pepper to taste
1 dash Garlic Salt
2 cups of shredded Italian Cheese Blend

1) Bring large pot of slightly salted water to boil. Add Fettuccine noodles and cook for 8 to 10 or until tender; drain.

2) In a large sauce pan, melt butter into cream over low heat. Add salt, pepper and a dash of garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

3) Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.

4) Serve immediately.


SERVING SUGGESTION: You can add assorted meats and vegetables to make this a one pot complete meal. I personally enjoy eating this with Ritz Cracker Crusted Chicken Breast.

Grilled Chicken Roller

PREP: 5 Mins
TOTAL: 25 mins
Serves: 1

1 small boneless skinless chicken breast half (1/4 lb)
1 kraft singles or 2 tablespoons of shredded cheddar cheese
1 slice of bacon
1 tablespoon balsamic vinaigrette dressing

1) Heat grill to medium heat. Pound chicken to 1/4 inch thickness.

2) Top with cheese; roll up tightly. Wrap bacon around long sides of roll covering exposed cheese, stretching bacon as necessary to fit; secure with toothpicks

3) Grill 15 to 20 mins or until chicken is done (165F), turning frequently and brushing with dressing the last 5 mins. Discard toothpicks before serving.

SUGGESTION: You can create as many chicken rollers as needed to fit your dinner or party.

Ultimate Crispy Grilled Cheese Sandwiches

PREP: 10 mins
TOTAL: 26 mins
SERVES: 4 ( 1 sandwich each)

8 slices of white bread
8 kraft singles
8 teaspoons butter or margarine
4 teaspoon grated Parmesan cheese

1) Heat oven to 400F

2) Fill Bread slices with singles to create 4 sandwiches.

3) Spread outsides of sandwiches with butter or margarine; place on cookie sheet.

4) Bake 8 mins, sprinkle with half Parmesan cheese. Flip sandwiches and sprinkle with remaining Parmesan cheese. Bake for 6 to 8 more mins or until golden brown.

SUGGESTION: You can also use these grill cheese as appetizers. Just cut into little triangles. I would also maybe place a piece of ham or turkey in the center as well. There is nothing better than a grilled ham or turkey and cheese sandwich.

Sausage & Cheese-Stuffed Mushrooms

PREP: 15 mins
TOTAL: 25 mins
SERVES: 12 (2 mushrooms each)

24 fresh mushrooms (1 lb)
1/4 cup Italian dressing
1/2 cup cooked, crumbled Italian sausage
1/2 cup shreddred mozzarella cheese

1) Heat broiler. Cook Italian sausage and drain.

2) Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place, top-sides down, on rack or broiler pan. Broil 5 mins.

3) Press cooked sausage into mushroom caps, adding about 1 teaspoon of sausage to each cap. Sprinkle with cheese.

4) Broil about 3 to 5 mins or until cheese is melted. Serve hot.

BLT Tomato Cups

PREP: 30 mins
SERVING: 24

6 slices bacon, cut into 1/2 inch slices
12 small plum (roma)tomatoes
3 cups coarsely chopped romaine lettuce, 6 leaves
2 tablespoons ranch dressing
2 tablespoons coarsely crushed garlic and butter croutons

1) In a 10 in non-stick skillet over medium heat, cook bacon 5 to 7 mins until crisp; drain on paper towels.

2) With serrated knife, cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut a small slice from bottom so tomato half stands upright.

3) In a medium bowl,combine lettuce and ranch dressing. Using small tongs or your fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

Serving Suggestion: Sprinkle a little bit of your favorite cheese.