Frosties

1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container cool whip
Chocolate milk

Mix together the sweetened condensed milk and cool whip. Pour into a regular sized ice cream freezer. Pour in chocolate milk until it reaches the fill line. Continue like you would any other ice cream. The ice cream freezer should stop when it is ready.

Zucchini Bread

Mix together:
3 beaten eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla

Add:
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
3 teaspoons cinnamon
3/4 teaspoons nutmeg

Batter will be really thick. Stir in 3 cups grated zucchini. Add nuts or chocolate chips if desired. Bake in 2 medium sized greased loaf pans. Bake at 350 degrees for about 1 hour or until toothpick comes out clean.

Marshmallow Popcorn

5 quarts popped popcorn
2 cups mini marshmallows

Put the popcorn in a large bowl and top with the mini marshmallows.

Cook:
2 sticks butter
1/2 cup white karo
1 1/2 cups sugar

Boil for 1-2 minutes and pour over popcorn. Mix well.

Jan's Chocolate Chip Cookies

1 cube butter flavored Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon salt
1 teaspoon water
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs
2 1/4 cup flour

Combine above ingredients and mix well. Add 1 bag chocolate chips and mix. Roll into small balls and place on cookie sheet. You can fit 20 cookie balls on the typical cookie sheet. Bake at 375 degrees for 7-8 minutes. They are also great with a combination of chocolate and white chocolate chips, or all white chocolate chips.

Baking Powder Biscuits

In a bowl combine the following:
2 cups flour
4 teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon Cream of Tartar
2 tablespoons sugar

Cut in with a fork:
1/2 cup butter flavored Crisco

Add:
2/3 cup milk

Stir until a thick dough. Roll out and cook with cookie cutter. Place on greased cookie sheet. Cook at 450 degrees for 8 minutes.

Pumpkin Bars

2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1 1/2 tsp ginger
1 1/4 tsp cloves
1 1/4 tsp nutmeg
2 cups sugar
1 cup chopped walnuts (optional)
1 cup oil (vegetable)
4 eggs
1 small can pumpkin

Mix sugar, eggs and oil together. Add pumpkin. Add rest of ingredients except flour. Mix well. Add flour and mix. Put into a greased 17 x 11 x 3/4 inch baking sheet (cookie sheet). Bake at 350 degrees for 20 to 25 minutes.

Frost with:
8 ounce cream cheese
1 lb powdered sugar
1 stick softened margarine
1/2 tsp vanilla

Fruit Cobbler

Cut up appricot or apples and spread over bottom of 8 x 10 pan. Sprinkle with 1 cup sugar and cinnamon and nutmeg to taste.

Topping:
1/4 cup butter or margarine
3/4 cup sugar
1 cup flour
2 tsp baking powder
1 egg beaten

Mix topping to crumb and pour over fruit. Bake at 350 degrees until fruit is well cooked and topping is golden brown

Quick Cherry Cheese Cake

Use Graham cracker pie crust.

1 (8 ounce) package cream cheese
2 cups cool whip
1/2 cup sugar

Mix together and pour into pie crust. Top with 1 can cherry pie filling

Sweet Rolls

1 pkg Rhodes froen rolls (32 in a package; 16 rolls for one batch)
1 (3 ounce) package butterscotch pudding (must be cooked kind, instant does not work)
3/4 cup brown sugar
1/2 cup pecans (optional)
1/2 cup butter
1 tsp cinnamon

Grease a bunt pan. Sprinkle nuts on bottom of pan. Line pan with frozen rolls (16 rolls in about 2 layers). Mix dry pudding, brown sugar, and cinnamon. Sprinkle over rolls. Melt butter and pour over rolls and dry mixture. Cover pan with plastic wrap and refrigerate overnight. Remove plastic wrap and bake at 350 degrees for 30-35 minutes. Do not preheat oven. Let rolls stand 2 minutes and unmold onto serving platter.

Taco Tamale Soup

1 lb hamburger-browned with 1 chopped onion and 1 pkg mild taco seasoning.
Drain grease if any. Add:
1 can (15 ounce) kidney beans, drained
1 can (15 ounce) tomato sauce
1 (15 ounce) can of water
1 can (8 ounce) corn
1 can (6 ounce) sliced ripe black olives, drained
1 can (15 ounce) whole tomatoes
1 small can mild green chiles

Simmer for 20 - 30 minutes. Serve with corn chips, grated cheese and spoonful of sour cream.

Broccoli Soup

Saute in butter: 1 medium onion, chopped

Wash: 1 stalk broccoli (don't cut heavy stalk off - peel and chop)
Cut all broccoli into pieces. Cook until tender in 3 cups chicken or turkey stock or use 4 boullion cubes.

Add and blend briefly in blender:
Cooked broccoli and liquid and sauteed onions. Pour back into saucepan.

Blend briefly in blender:
2 tbsp flour
salt and pepper (no salt if using boullion)
small pinch curry
1 can evaporated milk


Pour into saucepan. Bring to a boil. Turn off heat and add 1/3 cup mayonaise. Serve with parmasean cheese. Add more milk if needed.

Turkey Rice Soup

1 large onion
1/2 cup green pepper chopped
2 cups celery chopped
3 tbsp butter
2 qt chicken broth
2 cups turkey chunks, cooked
1/2 cup frozen peas
1 cup uncooked long-grained rice
1 small can water chestnuts
2 cans cream of chicken soup
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion salt
1 tsp poultry seasoning

In a large kettle saute onion, green peppers and celery in butter. When tender add chicken broth, turkey chunks, frozen peas, salt, pepper, garlic powder, onion salt and poultry seasoning. When soup is boiling well, add rice and water chestnuts. In a separate bowl mix cream of chicken soup until smooth. Slowly pour it into the turkey rice soup. Stir well. Cook over low heat.

Sweet and Sour Meatloaf

1 1/2 lbs ground beef
1 cup dry bread crumbs
1 tsp salt
1/4 tsp pepper
2 eggs
1 tsp instant minced onion
1 can (15 oz) tomato sauce (divided)

Topping:
Reserved tomato sauce
2 tbsp brown sugar
2 tbsp vinegar
1/2 cup sugar
2 tsp prepared mustard

Mix together beef, bread crumbs, salt, pepper and eggs. Add onions and one half of tomato sauce. Form into a loaf in a 9 x 13 pan. Bake at 350 degrees for 50 minutes. In saucepan, combime topping ingredients and bring to a boil. Pour over meat loaf, bake 10 minutes more.

Chicken Continental

3-4 lbs frying chicken
1/3 cup seasoned flour
1/4 cup butter
1 can (10 1/2 ounce) cream of chicken soup
2 1/2 tbsp grated onion
1/2 tsp thyme
1 tsp salt
1/2 tsp celery flakes
1 1/2 cups water
dash pepper
1 tbsp chopped parsley
1 1/2 cups minute rice

Roll chicken in flour; brown in butter. Remove chicken. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread minute rice (right from box) in 1 3/4 quart shallow casserole dish. Pour all but 1/3 cup soup over rice, stir to moisten. Top with chicken and rest of soup. Bake covered at 375 degrees for 30 minutes or until tender. Makes 4 servings.

Pork Chop Cheddar Bake

8 pork chops
1 can cream of mushroom soup
1 1/4 cups water
1 cup uncooked rice
1 1/2 cups grated Cheddar cheese, divided
1/4 cup minced onion
1/4 cup chopped bell pepper
1 (4 ounce) can sliced mushrooms, drained
1 can French fried onions

In a large skillet, brown pork chops lightly. Drain and place in a greased 9 x 13 inch pyrex baking dish. In the same skillet, combine the soup, water, rice, 1/4 cup cheese, onion, bell pepper and mushrooms; mix well. Pour over pork chops. Cover with foil and bake at 325 degrees for 1 hour and 10 minutes. Uncover and top with remaining cheese and French fried onions. Return to oven until cheese melts.

Clam Chowder

2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onions
1 cup finely chopped clelery
2 cups finely chopped potatoes
3/4 cup butter / margarine
3/4 cup flour
1 quart milk
1 1/2 tsp salt
pepper
1/2 tsp sugar

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover. Simmer covered on medium heat until potatoes are tender, about 20 minutes. In meantime, melt butter in sauce pan and mix in flour. Cook a minute or two. Add milk and stir until smooth and thick using a wire whip to blend. Add undrained vegetables and clams to heat through. Season with salt, pepper and sugar to taste.

Raspberry Frappe

1/2 gallon pineapple sherbet
1 10 ounce package frozen raspberries
3 bananas diced

Soften sherbet. Fold in raspberries and diced bananas. Freeze in air tight container. Remove from freezer and let stand 10 minutes.

Lemon Herb Chicken

1 stick margarine
8 chicken breasts, skinned
1 cup flour

Lemon Herb Sauce:
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 tablespoons brown sugar
1/2 teaspoon oregano
1/2 teaspoon crushed rosemary
1 teaspoon lemon peel
1/2 cup hot water
hot cooked rice
Lemon slices, optional

Preheat oven to 350 degrees. Melt the margarine in the microwave in a medium size mixing bowl. Spoon off about 2 tablespoons and place in 9 x 13 inch baking dish; smooth across pan. Dip each chicken breast in margarine and then in flour. Place the floured chicken in the baking dish. Cover with foil and bake 30 minutes. While chicken is cooking, add all ingredients of the Lemon Herb sauce to the mixing bowl with the remaining margarine; mix well. After chicken has cooked the 30 minutes, remove foil covering and pour Lemon Herb sauce over chicken. Bake another 25 minutes. Serve over cooked white rice. Use lemon slices for garnish.

Enchilada Casserole

1 1/2 pounds ground beef
salt and pepper
1 package taco seasoning mix
1 1/4 cups water
oil
8 flour or corn tortillas
1 cup grated cheddar cheese
1 (10 ounce) can green chilies
1 cup sour cream
1 1/2 cups grated Monterey Jack cheese

Brown beef in skillet with salt and pepper and drain grease. Add taco seasoning mix and water to beef and simmer 5 minutes. In another skillet, heat oil until hot. Cook tortillas, one at a time until soft and limp, about 5 to 10 seconds on each side. Drain on paper towels. Spoon 1/3 cup meat mixture in center of tortilla. Sprinkle with small amount of Cheddar cheese and roll up and place seam side down into greased 9x13 baking dish. After filling all tortillas, add enchilada sauce and green chilies to remaining meat mixture. Spoon over tortillas. Cover and bake at 350 degrees for about 30 minutes. Uncover, spread sour cream over tortillas and sprinkle remaining cheese over all. Return to oven to heat sour cream and to melt cheese, about 5 to 10 minutes.

Incredible Broccoli Cheese Soup

1 (10 ounce) box frozen chopped broccoli
3 tbsp margarine
1/4 onion, finely chopped
1/4 cup flour
1 (16 ounce) carton half and half
1 (14 ounce) can chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 tsp summer savory
1/2 (1 pound) box mild Mexican Velveeta cheese, cubed

Punch several holes in the box of broccoli and microwave for 5 minutes. Turn box in microwave and cook another 4 minutes. Leave in microwave for 3 minutes. In a large saucepan, melt margarine and saute the onion; do not brown. Add flour, stir; then gradually add half and half, chicken broth and seasonings. Stirring constantly; heat until mixture has thickened slightly. Do not let this come to a boil. Add chunks of cheese and heat while stirring, until cheese is melted. Add cooked broccoli. Serve piping hot. Serves 4-6.

Almond Breaded Chicken

(4-6 servings)

2 whole chicken breasts
1/2 tsp salt

1/2 cup all purpose flour
1 egg, beaten
1 cup panko (dehydrated bread crumbs)
1/4 cup sliced almonds

3 cups oil for deep frying (375 degrees)

Gravy
1 1/4 cup chicken stock
2 tbsp cornstarch
1 tsp mirin (rice wine)
1 tbsp soy sauce

2 cups shredded lettuce

1/4 cup toasted, slivered almonds

1. Remove bones and skin from chicken breast.
2. Cut each whole chicken breast into halves at the center.
3. Butterfly each half by slicing breast from the outer edge, part way through to open like book.
4. Sprinkle 1/2 tsp salt over chicken breasts.
5. Combine panko with almonds
6. Coat each piece of chicken with flour, dip in egg and press on panko mixture.
7. Fry in hot oil for 4 minutes or until golden brown.
8. Cut chicken into bite size pieces and place on bed of lettuce.
9. Bring gravy to a full boil stirring constantly. Pour over chicken, top with almonds, serve immediately.

Sweet and Sour Chicken

(4-6 servings)

2 Chicken breasts boned and cut into 1/2 inch thick slices
1 tsp salt

Batter:
1/2 cup flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp soda
3/4 cup cold water

Sweet and Sour Sauce:
3/4 cup water
2 tbsp cornstarch
2 tbsp rice vinegar
3 tbsp catsup
2/3 cup sugar

Garnish
1 tomato wedge
1 small green pepper, wedged
1/2 cup pineapple chunks
1 tsp toasted sesame seeds

3 cups oil for deep frying (375 degrees)

1. Heat oil in wok to 375 degrees.
2. Rub salt into chicken pieces. Dip into batter and deep fry in oil until golden brown. (about 4 minutes)
3. Bring sauce to boil stirring constantly.
4. Arrange tomato, pineapple, pepper on top of chicken, pour sauce over and sprinkle with sesame seeds.

Coffee Cake

2 beaten eggs
1 cup sugar
1 cup milk
4 tablespoons melted butter
2 cups flour
1 teaspoon salt
4 teaspoons baking powder

Combine first 4 ingredients. Sift flour with salt and baking powder. Add to creamed mixture. Mix well. Pour into pam sprayed 9x13 inch pan.

1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons flour
2 tablespoons melted butter
chopped pecans (optional)

Mix above together and sprinkle over dough. Bake at 375 degrees for 20-25 minutes.

Chinese Salad

2 chicken breasts cooked and cubed
1 head lettuce
1 can water chestnuts
sliced almonds
8 green onions
1/2 cup sesame seeds
1 package wantons cut in 1/2 and fried

Dressing:

8 tbsp sugar
2 1/2 tsp salt
1/2 cup salad oil
1/4 cup rice vinegar

Mix together and serve.

Pound Cake

White cake mix
3/4 cup oil
1 cup sour cream
1/2 cup water
1/2 cup sugar
4 eggs

Cook 50-60 minutes at 350 degrees. For chocolate pound cake use a chocolate cake mix. For a lemon pound cake use a yellow cake mix and 1/4 cup lemon juice instead of water.

Breadsticks

1 1/2 cup warm water
1 tbsp yeast
2 tbsp sugar

Mix the above ingredients together and let stand for 10 minutes. Then add:

1 tsp salt
3 - 4 cups flour

Mix well. Dough will be stiff. Let raise until doubled in size (about 15 minutes). Roll out and cut into 1 inch strips. Raise again for 15 minutes. Melt cube butter and put in bottom of a cookie sheet. Cover breadsticks in butter, fold them over and twist. Once they are twisted, place them back in the cookie sheet with butter. Let raise an additional 5 minutes. Bake at 400 degrees for 15 minutes.

Divine Chicken Casserole

1 (16 ounce) package frozen broccoli spears
1 teaspoon seasoned salt
3 cups diced, cooked chicken
1 can cream of chicken soup (undiluted)
2 tablespoons milk
1/3 cup mayonaise
2 teaspoons lemon juice
1/4 teaspoon black pepper
3 tablespoons melted margarine
1 cup bread crumbs (or cracker crumbs)
1/3 cup shredded Cheddar cheese

Cook broccoli as directed on package; drain. Place broccoli in an 8x13 inch Pam sprayed glass baking dish and sprinkle seasoned salt over the broccoli. Cover with the diced chicken. In a saucepan, combine soup, milk, mayonaise, lemon juice and pepper. Heat just enough to dilute the soup a little; pour over the chicken. Mix melted margarine, breadcrumbs and cheese and sprinkle over soup mixture. Bake uncovered in a preheated 350 degree oven for 30 minutes or until mixture is hot and bubbly. Serves 6.

Broccoli and Cauliflower Salad

2 bunches broccoli
1 head cauliflower
3 stalks celery
10 oz petite peas

Dressing:
1/8 cup sugar
2 tbsp vinegar
2 cups mayonaise or miracle whip
1/4 cup parmasean cheese

Marinate 24 hours or overnight. Crumble bacon on top before serving.

Fantasy Chicken

1 cup flour
14 oz sweetened coconut, divided (keep 1/2 cup separate)
2 tbsp sugar
1/2 tsp salt
1/2 tsp cayenne
1 cup club soda
1 1/2 lbs chicken tenders or breasts cut into strips
oil for frying

In a bowl beat together flour, sugar, salt, cayenne, club soda and 1/2 cup coconut. Spread rest of coconut on a plate. Dredge your chicken in batter. Roll in coconut. Pour 2 inches of oil into a pan at about 300 degrees. Brown chicken for 2-4 minutes. Drain on paper towels in a single layer.

Sauce:
1/2 cup orange marmalade
3 tbsp water
1 tbsp brown sugar
microwave above for 30 seconds or until warm

Spice Cookies with Pumpkin Dip

1 1/2 cups butter or margarine, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt
additional sugar

Pumpkin Dip:
1 package (8 ounces) cream cheese, softened
1 can (18 ounces) pumpkin pie mix
2 cups confectiouners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine four, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2 in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375 for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack. For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip).

Spaghetti Salad

Dressing:
1 small bottle Zesty Italian Dressing
1/4 c. Red Wine Vinegar
1/2 small bottle Johnny Salad Elegance
1 garlic clove (optional)

1 lb spaghetti (or any noodle - I like spiral noodles) cooked
Rinse noodles in cold water.

Add following ingredients: (pretty much any vegetable you want can be added or omitted - include whatever you and your family would like)
Small package cherry tomatoes
1 large cucumber diced
1 small red onion
1 green pepper - you could use yellow or orange peppers for color if you want
1 can olives
pepperoni slices quartered

Combine all ingredients and dressing. Mix well and sprinkle with fresh parmasean cheese.