Avocado Pico de Gallo

• 2 medium ripe avocados, cut into 1/2-inch chunks
• 2 plum tomatoes, seeded and coarsely chopped
• 1 jalapeño chile, chopped
• 1/3 cup(s) chopped onion
• 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
• 2 tablespoon(s) fresh lime juice
• 1/2 teaspoon(s) kosher salt

Yummy!!

Leave in avocado pits to keep the avocado from getting brown!

Scones

1 TB yeast

1/4 cup warm water Dissolve with 1 TB sugar (from the 1/4 cup)

1 cup warm water

1/4 cup shortening

1 1/2 tsp salt

2 1/2 cups flour

1/3 cup powdered milk

1/4 cup sugar

1 egg beaten

Mix dry ingredients together then cut in shortening. Add egg, water, and yeast mixture until you have a smooth dough. Add more flour if necessary.

Place in oiled bowl and let rise until doubled in size (about 1 hour).

Heat oil in pan and roll out dough to 1/4" thick. Cut into pieces and fry on both sides until done. Top with honey butter or jam or make indian tacos.

Recipe from Diane

Almost famous soft pretzels

1 cup cold milk

1 TB dry yeast

3 TB packed light brown sugar

2 1/4 cup flour

10 TBs butter

1 tsp salt

1/3 cup baking soda

2 TBS coarse salt

Warm the milk in a sauce pan until it's about 110 degrees.  Pour into medium bowl and sprinkle in the yeast.  Let the yeast soften, about 2 minutes, stir in th brown sugar and 1 cup of flour.  Dice 2 TBs butter and soften; stir into the mix.  Add the remaining 1 1/4 cup flour and the fine salt to make a sticky dough.  Turn the dough out onto a lightly floured surface and knead, adding more flour in needed, until smooth but still slightly tacky, about 5 minutes.  Shape into a ball, place in a lightly greased bowl and cover with plastic wrap.  Let rise in a warm spot until doubled in size, about an hour.  

Preheat oven to 450 degrees and grease a large baking sheet.  

Punch the dough to deflate it, then turn out onto a lightly floured surface.  (If the dough seems tight, cover and let rest until it relaxes.)   Divide the dough into 6 pieces.  Roll and stretch each piece with the palms of your hands into a 30 in rope, holding the ends and slapping the middle of the rope on the counter as you stretch.  Form each rope into a pretzel shape.  

Dissolve the baking soda in 3 cups of warm water in a shallow baking dish.  Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt.  Bake until golden, 10-12 minutes.  

Melt the remaining 8 TBs butter  and brush on warm pretzels.    

Serve with peanut butter and honey, cream cheese (the whipped kind is best), nacho sauce, pizza sauce, whatever you want.  

We love the whipped brown sugar cream cheese and nacho sauce.  

From-Food Network Magazine

Butterfinger, milky way, chocolate chunk cookies

2 sticks butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

3 cups flour

1 tsp baking soda

3/4 tsp salt

6 funsize or 1 1/2 full size butterfinger candy bars, Crushed

6 funsize or 1 full size milky way, quartered

1/2 cup chocolate chips

Preheat oven to 350 degrees.  Beat butter and sugar until well combined, add eggs and vanilla.  Slowly add dry ingredients.    Add your chocolate bars and chips.    Bake for 9-11 minutes.  I take mine out at 9 minutes for softer cookie.  Let them cool in pan for 5-7 minutes to set up then move to a cooling rack to finish. 

From Picky Palate

Chicken Spaghetti

2 cups cooked chicken

2 cans cream of mushroom soup or cream of chicken

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti broken into 2 in pieces

2 cups reserved chicken broth if you boiled your cooked chicken if not just use canned chicken broth

1 tsp Lawry's seasoned salt

1/8 to 1/4 tsp cayenne pepper (if you like spice)

salt and pepper to taste

1 additional cup of cheddar cheese

Cook 1 cup up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not over cook.  When spaghetti is cooked, combine with remaining ingredients except  additional 1 cup cheese.  

Place mixture in casserole pan and top with remaining cheese.   Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately:  350 degrees  for 45 minutes.    If the cheese on top gets too cooked cover with tin foil.  

From Pioneer woman

Cream Puffs

1 1/2 c. hot water

3/4 c. margarine or butter

1/2 t. salt

1 1/2 c. whole wheat flour

6 eggs

Bring water to a boil. Add margarine or butter. Combine salt and whole wheat flour and add all

at once to margarine/butter water. Cook, stirring vigorously, until it forms a ball. Add eggs one

at a time, and beat vigorously after the addition of each. Drop by teaspoonful onto greased

baking sheet. Bake at 400 degrees for 10 min. and then at 325 degrees for 15 min. Remove

from oven. Turn off oven and replace in oven for 10 min. to dry. Fill with pudding, custard, or

whipped cream. These are also wonderful with chicken salad filling. Makes about 3 dozen.

Whole wheat rolls or Hamburger Buns

3 c. warm water 

4 t. salt

3 T. yeast 

4 eggs

2/3 c. sugar about 

9 c. freshly milled whole wheat flour

2/3 c. oil

Mix in bread mixer for 10 minutes. This dough doesn’t “clean the sides of the bowl” as it is

mixing – if you add enough flour for that it will be too dry. Form into rolls: single balls, three

small balls in a muffin cup, Parker House rolls, hamburger or hot dog buns, or whatever form

you like. Raise about 40 minutes and bake at 375 degrees for 13-15 minutes. I brush mine with

melted butter after they are baked. Makes about two cookie sheets of rolls (around five dozen or

so).

From K. Hill

Applesauce Oatmeal Muffins

1/2 c. regular rolled oats

3/4 c. very hot water 

 1/2 t. salt 

 3/4 t. baking soda 

1 t. baking powder 

1 egg

1 1/4 c. whole wheat flour 

1/4 c. water

1/3 c. brown sugar, packed

 3 T. oil

1 t. cinnamon 

1 large apple, cored and grated

1/2 c. raisins, optional

Combine rolled oats and hot water and set aside. Mix dry ingredients. Add liquids, oatmeal,

apple, and raisins and stir just until moistened. May need to add a bit more water or some milk

to get spoonable batter. (You can use 3/4 c. applesauce rather than the grated apple and 1/4 c.

water.) Bake in muffin tins or baking pan at 425 degrees. Check after 15 minutes and bake a bit

longer if necessary. Makes about 16 muffins.

From K. Hill

Cheesy Bread Bowls

1 c. shredded cheese

3/4 c. hot water

1 pkg. Yeast (1 T.)

1/4 c. shortening or oil

2 T. Sugar

1 egg, separated

2 1/2 c. whole wheat flour

1 1/2 t. salt

1 T. water

Combine cheese, hot water, and yeast. Let sit. Add oil, sugar, salt, egg yolk, and 1 c. flour.

Beat for 3 min. Mix in remaining flour and mix another 7 min. Turn onto floured surface and

divide into 9 balls. Roll each into a 6 inch circle and form over upside-down well-oiled custard

cups placed on a baking sheet. Bowls work best if the dough just covers custard cups without

hanging over onto the baking sheet. Bake at 375 degrees for 10 min. Mix egg white and 1 T.

water and beat until frothy. Turn bowls upright and remove cups. Brush the inside and edges of

each bread bowl with egg white/water mixture. Bake another 10 minutes. Serve filled with your

favorite soup sprinkled with cheese or crackers.

From K. Hill

Whole Wheat Bread

Combine in mixing bowl:

5 c. warm water (100 degrees)

2 1/2 T. Saf instant yeast

5 T. sugar

1/2 c. oil

1/2 c. molasses

10 c. whole wheat flour

4 t. salt

1/2 cup vital wheat gluten

Make sure you add salt last.  Mix 10 min., adding 1-2 c. flour as needed adding most of the flour within the first 4 minutes. Mix on 3 or high.   Form into loaves and let rise 30-40 min. Bake at

350 degrees for 30 min.  

From K. Hill

Fun variations:

1. Make a Christmas braid by patting dough out in a rectangle, making horizontal 1 1/2 inch

‘fringe’ by cutting horizontally down the long edges of the rectangle 1/3 of the way in. Place

fruit or pie filling down the center and fold fringes in one at a time at a slight downward angle,

alternating sides, and covering the ends of each fringe with the piece folded in from the opposite

side. The result looks like a braid. Bake 30 min @ 350 degrees and drizzle with powdered sugar

icing.

2. Make a pizza braid by using pizza sauce, toppings, and cheese rather than fruit filling. Or you

can pat dough into individual circles, add pizza sauce and toppings on half, fold one side over,

seal, pierce, and bake.

3. I use this recipe for regular pizza crust. Roll out onto desired pan and bake for 10 minutes at

350 degrees. Add toppings and bake about 10 minutes longer at 400 degrees. I freeze a couple

of pizza crusts after the first baking and then have them handy for a quick meal – just add

toppings and they are ready after ten more minutes in the oven.

4. Braid 3 long ropes of dough together, brush them with egg white and bake them until lightly

browned. Sprinkle on toppings, if desired.

5. Make pull-aparts. Break off 1 1/2 inch balls of dough, dip them in butter and roll them in

cinnamon sugar. Pile them in a greased angel food cake pan and bake @ 350 until done.

6. Make soup bowls.  Form around a ceramic bowl and bake for 10 minutes.  Pull bowl out and brush with egg white and water.  Finish baking.

Oatmeal Pancakes

This is a pancake mix.  

4 cups oatmeal

2 cups flour

2 cups whole wheat flour

1 cup brown sugar                                       

1 cup powdered milk

3 TB baking powder

2T cinnamon

5 tsp salt

1/2 tsp cream of tartar

When you serve pancakes:

2 eggs

1/3 cup oil

1 cup water

2 cups pancake mix

Sweet and Sour Sauce

1 cup sugar

2 TBs cornstarch

6 TBs ketchup

2 chicken bouillon cubes ( crushed because it dissolves better)

3/4 cup white vinegar

6 TBS water

4 1/2 tsp soy sauce

Mix all together in sauce pan.  Bring to a boil and cook until thickened about 3-4 minutes.  

Great for dipping and very good for sweet and sour chicken.

Egg Rolls

1 lb ground beef, pork, chicken, or 1 pkg 14 oz of tofu.

1/2 tsp ginger

1 tsp garlic powder

1 pkg coleslaw mix

3 green onions finely chopped

2 TBS oyster sauce

3 TBS hoisen sauce (AT ridleys)  Optional

1 pkg large egg roll wrappers

Brown meat and add ginger and garlic powder.  Add coleslaw mix and green onions and cook for 2 minutes.  Stir in oyster sauce and Hoisen sauce.   Let mixture cool.  Use 2 Table spoons of filling  for each egg roll.  Fold in sides and roll up.  Deep fry at 350 degrees until golden brown 2-3 minutes.  Drain on paper towels.  Serve warm with sweet and sour sauce or ketchup and mustard.

From Diane

Nutty Bread

Warm oven to about 170 degrees.  Use 2 small bread pans.  The dough doesn't raise high enough for the big pans.   

3/4 cup whole wheat flour

3/4 cup wheat gluten

1/4 cup oat flour

1/4 cup wheat bran

1/4 cup ground flaxseeds (flax seed meal)

1/4 cup instant potatoes

2 tsp salt

3/4 cup shelled sunflower seeds ( unroasted )

3/4 cup coarsely chopped walnuts

  

Mix together.  

Dissolve 

1/2 cup sugar

2 cups warm water

2 TBs yeast

1/4 cup canola oil

Let sit for a few minutes and then stir in with dry ingredients.  Mix on high speed for 3 minutes.  

Add 1 cup of white flour.  Mix on slow.  Add more white flour until the dough is stiff, it will be a little sticky.

Dust the flour and a kneading surface and work in a little more flour so dough isn't so sticky.  Knead dough for 3-4 minutes until it is smooth and elastic.

Spray a bowl with oil and put dough in the bowl and place in the oven to raise for 30-45 minutes.  

Divide the dough into halves.  Spray the kneading surface with oil, then work any air bubbles out of the dough.  

Shape the dough into loaves, put into pans and put the pans in warm oven and let raise for 30 minutes.  

Turn oven to 350 degrees and bake for 30 minutes.  When done let the loaves cool for 5 minutes then cool on rack.  

From- Ramona

Blackberry Apple Jelly- YUM

3 lbs blackberries

1 1/4 cups water

7-8 medium apples

Additional water

Bottled apple juice (optional)

1/4 cup lemon juice

8 cups of sugar  ( I put in 4-5 cups)

2 pouches of liquid fruit pectin  (3 oz each)

In a large kettle, combine the blackberries and water; simmer for 5 minutes.  Strain through a jelly bag, reserving juice and discarding pulp.

  Remove and discard stems and blossom ends from apples (do not pare or core);  cut into small pieces.  Place in the kettle; add just enough water to cover.  

Simmer until apples are soft, about 20 minutes.  Strain trough a jelly bag, reserving juice and discarding pulp.  

Measure the reserved blackberry and apple juices; return to kettle.  If necessary, add water or bottled apple juice to equal 4 cups.  

Stir in lemon juice and sugar.  Bring to a full rolling boil, stirring constantly.  Add pectin, stirring until mixture boils.  Boil for 1 minute.  

Remove from heat: skim off foam.  Pour hot into hot jars, leaving 1/4 in. headspace.  Adjust caps.  Process for 15 minutes in a boiling water bath.  

Yield about 9 half pints.

Note- If you put less sugar in sometimes it comes out runny which it great for syrups.  Which we love.

From Taste of Home

Apple Toffee Tartlets

1 15 oz package rolled refrigerated unbaked piecrust (2 crusts)

2 medium apples cored and chopped

1/2 cup toffee pieces

1/4 cup packed brown sugar

2 TBs butter

1/8 tsp salt

Preheat oven to 375.  Let piecrusts stand according to package directions.  In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt.  Set aside.  

On a lightly floured surface unroll one piecrust at a time,  Using a round 3 in cookie cutter, cut out dough.  Reroll scraps once to cut enough additional rounds to make 24 total.  Press dough rounds into 24 ungreased 1 3/4 inch muffin cups.  Spoon about 1 TB of filling  into each cup.  

Bake in preheated oven about 18 minutes or until crust is golden brown and filling is bubbly.  Remove muffin cups and cool on wire rack.  

Store in refrigerator for up to 3 days or freezer for 3 months.

From: recipe center

Salsa

8 cups of diced tomatoes ( about 10 large)

2 medium green peppers chopped

2 large onions, chopped

1 jalapeno peppers, seeded and chopped

3/4 cup tomato paste

2/3 cup condensed tomato soup undiluted

1/2 cup white vinegar

2 TBs sugar

2 TBs salt

4 1/2 tsp garlic powder

1 TBs cayenne pepper ( leave out for a mild salsa )

You can freeze this or can it.

In a large saucepan, combine all ingredients, bring to a boil. Reduce heat and simmer uncovered for 45 minutes, stirring often. If freezing let cool for 1 hour before putting in freezer.

From: Taste of Home

Makes 10 cups.

Chocolate and Cinnamon cookies

2 sticks of butter

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

3 cups of flour

1 tsp baking soda

3/4 tsp salt

1 cup cinnamon chips

1 1/2 cup chocolate chips

Preheat oven to 350.  Cream together butter and sugars.   Beat in eggs and vanilla until well combined.  Add flour, baking soda, and salt.  Then add chocolate chips.  

Bake for 9-11 minutes.  

These are a favorite.

From: Picky Palate

Best buttermilk Pancakes

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 TB sugar

2 large eggs

3 cups of buttermilk

4 TBs butter

Heat griddle to 375.  Whisk together dry ingredients.  Add wet ingredients and mix until combine, leave a little lumpy.  

Pour on griddle and enjoy!

From Martha Stewart

Kendall's Favorite Meatballs

1 pkg. 6 oz Stove top stuffing mix for Chicken

1/2 cup hot water

1 egg

1/4 cup ranch dressing

1 lb. ground beef

1 cup shredded cheddar cheese

1/3 cup ketchup

Preheat oven to 375.  Combine stuffing mix, water, egg and dressing until moistened.  Add meat and cheese; mix well. Shape into eight 2 in meatballs.

Place on greased baking sheet and spread with ketchup.  

Bake 30 minutes or until cooked through.  

Note: These are more like meatloaf than meat balls.  

From- Kraft foods

Cheeseburger Soup

1/2 lb ground beef

3/4 cup chopped onion                  Brown beef and saute veggies in 1 Tbs butter

3/4 cup shredded carrot

3/4 cup diced celery                       

1 tsp dried basil

1 tsp dried parsley

4 cups diced potatoes

3 cups chicken broth

Simmer 10-12 minutes.  

Melt in saucepan:

3 TBS butter 

1/4 cup flour

Cook and stir for 2 minutes.  Add to soup and bring to boil.  Reduce heat to low and add:

8 oz velveeta cheese

1 1/2 cup milk

3/4 tsp salt

1/4 to 1/2 tsp pepper

Cook and stir until cheese melts.  Remove from heat and stir in  1/4 cup sour cream.  

French Breakfast Muffins

1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup milk

Mix and fill muffin cups.  Bake at 350 for 20 to 25 minutes.  

Mix:

1/2 cup sugar

1 tsp cinnamon

Immediately after baking take muffins and roll them in 1/2 cup melted butter and roll in sugar mixture.  

From Aunt Katie

Grandma Murdock's Zucchini Bread

3 eggs

2 cups of sugar

2 cups grated zucchini

3 cups flour

1 t soda

1 t salt

1/2 t baking powder

1/2 cup nuts (pecans)

1 cup oil

3 t vanilla

3 t cinnamon

Makes 2 loafs.  Bake at 350 for 1 hour.  

From Grandma Murdock

Large chicken salad

This chicken salad feeds about 10-12  people.

5 cups cooked diced chicken

3 cups diced celery

3 cups halved seedless red grapes

2 cups pineapple tidbits ( drained)

2 cups of cashews or almonds  (put in right before serving)

2 cups mayo or miracle whip

2 cups sour cream

1 1/2 tsp salt

1/2 - 1 Tb minced dried onion

Mix first 4 ingredients in large mixing bowl.  Mix last 4 ingredients together and stir them into chicken mixture.  Just before serving add the nuts.  Serve on crescent rolls.

Chinese Coleslaw

1 pkg. coleslaw greens

1 pkg. sliced almonds or 1 cup sunflower seeds

1 pkg. ramen noodles

Dressing:

4 T toasted sesame seeds

1 T sugar

1 tsp pepper

1 cup salad oil

6 T natural rice vinegar

 

Pour dressing on top and mix.  

Chicken Baked Pork Chops

4 lean pork chops

salt and pepper

1 TB fat

1 can cream of chicken soup

1 cup milk

Brown pork chops on both sides in skillet.  Drain excess fat except 1 TB.  Sprinkle with salt and pepper.  

Combine soup and milk.  Pour over browned chops in skillet.   Bake covered about 45 minutes at 350.  

From Grandma Lane

Christine's Blender Pancakes

1 cup whole wheat kernels

1 cup milk

Blend for 2 minutes.

Then add 1/2 more milk.

Mix 2 more minutes.

Add:

2 eggs

1/3 cup oil

1 tsp salt

1 TB honey 

1 tsp baking powder

Blend until mixed.

Pour on griddle

From Christine

Strawberry Jello Salad

2 cups water

1 pkg tapioca pudding

Bring to boil and add 1  3 oz pkg jello. 

Mix well and put in bowl.  Refrigerate until almost set.

Fold in 9 oz cool whip and strawberries (frozen or fresh). 

Return to refrigerator and set up.  

Can use orange jello and mandarine oranges .  

Pistachio Salad

1  9oz pkg of cool whip

1 small pkg pistachio pudding

2 cups crushed pineapple drained

1/4 cup pineapple juice

1/2 cup pecan bits

miniature marshmallows

Combine and serve.  

Easy Pumpkin Bars

2 cups sugar

4 eggs

1 cup oil

1 tsp cinnamon

1 tsp cloves

1/2 tsp salt

2 cups flour

1 tsp soda

1 tsp nutmeg

1 15 oz can pumpkin

Mix well.  Pour into greased 10 x 15 cookie sheet and bake at 350 for 25-30 minutes.  Frost when cooled.  

Frosting

2 cups powdered sugar

1/3 cup butter or margarine

3 oz. cream cheese

1 TBs milk

1 Tbs vanilla

Spread over cooled pumpkin bars, then refrigerate.

From Patti Mortensen

Carrot Muffins

1 3/4 cup flour

1/2 cup sugar

2 tsp pumpkin spice*

2 tsp baking soda

1/2 tsp salt

3/4 cup yogurt

4 T butter

1 egg

2 cups shredded carrot

Mix and bake at 375 for 20 minutes.  If frozen bake for 30 minutes.  

*pumpkin spice

1 1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

Pine Tavern Dinner Rolls

1/4 cup crisco

1/4 cup sugar

1/4 tsp salt

Combine with 1 cup scalded milk

Let cool to luke warm and add 

1 egg

1 TBS yeast

Add gradually

2 1/2 - 3 cups flour  ( any kind )

Make dough firm enough to handle.  Put in greased bowl and let rise until doubled.  Punch down and rise again.  Pinch off pieces and make round balls OR roll our until 1 in thick.  Bake at 375 for 15-20 minutes.  

From Aunt Katie

Chocolate Cake

Mix in bowl:

2 cups flour

2 cups sugar

1 tsp baking soda

1 tsp salt

Melt the following:

1 cup water

1 stick of butter

1/2 cup oil 

3 1/2 TBS unsweetened cocoa

Pour over dry mixture

Add:

1/2 cup buttermilk

2 eggs 

1 tsp vanilla

Bake at 375 for 25 minutes or until done.  

Frosting

Melt the following:

1/2 stick of butter

2 TBS cocoa

3 TBS vanilla

Powdered sugar

Cake can be frosted warm.

From Aunt Katie 

Candice's Granola

6 cups oatmeal

3/4 cup brown sugar

3/4 cup wheat germ or wheat flour

1/2 cup cocunut

1/2 cup nuts

 

Mix

Heat on stove:

1/2 cup oil

1 1/2 tsp vanilla

1/3 cup honey

Pour over dry mix and bake at 300 for 25 minutes.   Stir halfway and add in raisins when finished cooking.  

Chocolate Zucchini Bread or cake

1/2 cup butter

1/2 cup oil 

1  3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup milk w/ tsp lemon juice

2 1/2 cup flour

1/2 cup cocoa

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1 tsp salt

2 cups shredded zucchini

chocolate chips

Bake at 325 for 45 minutes

By Candice

Chicken stuffed crescent rolls

1 pkg.  crescent rolls (8 ct)

2 cups cubed chicken

4 oz. cream cheese

2 TBs milk  

1/4 tsp salt

1/8 tsp pepper

2Tb butter, melted

Italian bread crumbs for topping

Mix together all ingredients except bread crumbs and rolls.  Unroll crescent rolls dividing them into 4 pieces.  Press together seams between crescent rolls.  Place 1/2 cup of filling in center of dough.  Pull up corners around filling and seal along seams and twisting gathered dough at top.  Sprinkle with bread crumbs.  Bake in oven for 20-25 minutes at 350 F.  

Makes 4

By Emily Freeman

Flour tortillas

2 cups flour

1 cup of warm water

1/4 tsp salt

1/4 tsp baking powder

Lard or crisco

Mix and roll thin.  Cook for about 2 minutes on ungreased pan.   You can use wheat flour as well. 

By Sylvia Gutierrez

Alfredo Pasta

8 oz. Fettuccine, uncooked

3/4 cup shredded parmesan cheese

1 small onion

1/3 cup whipping cream

3 TBs butter

1 clove of garlic, minced

dash of ground nutmeg

Cook Fettuccine as directed on package.   While past is cooking, saute onions and garlic and a 2 quart sauce pan until tender.  Add all remaining ingredients and heat through.  When fettuccine is done cooking, drain the water off and then return fettuccine to the pan.   Pour Alfredo  sauce over the fettuccine and toss to coat evenly.  Sprinke a little parmesan on top for garnish.  

By Emily Freeman

All-American Mini Apple Pie

2 medium tart baking apples

1/4 cup sugar

2 tsp flour

3/4 tsp cinnamon

1 sheet of pie crust

Combine apples, sugar, flour and cinnamon tossing gently.  Set aside.  

Use 4 inch wide bowl or cup and cut out five circles.  Press each circle inside a muffin tin.    

Evenly divide apple mixture into each prepared muffin cup.  Cut pie crust scraps into strips 1/4 inch wide.  Top each pie with  strips.  Fill remaining empty muffin cup 1/4 the way with water.  

Bake about 18 minutes at 425.  

Giant chocolate chip cookies

1/2 cup butter

1 cup light brown sugar

3/4 cup granulated sugar          Blend for 2 minutes

2 large eggs

1 1/2 tsp vanilla

1/4 cup sour cream

2 1/2 cups flour

1 tsp baking powder                   Sift in dry ingredients

1/2 tsp baking soda

1/2 tsp salt

Courtesy of Time Life

1 pkg chocolate chunks

1 cup pecans

Bake at 375 for 14-16 minutes