Cracked Sugar Cookies

1 cup Shortening (I use butter)
1 1/2 c sugar
2 eggs
2 tsp vanilla
2 1/2 c All-purpose flour
2 tsp baking powder
1/2 tsp salt

Cream (or whip for lighter, fluffier cookies) Shortening (butter) and sugar.
 Add eggs 1 at a time, mixing well.
Add vanilla.

In a separate bowl, sift together flour, baking powder and salt. Then slowly add this to the wet ingredients.
Cover dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350
Form dough into 1 inch balls, roll in sugar. Place 2" apart and bake for 10-11 mins until center looks cooked. Baking until browning will yield a stiffer cookie.

Remove from pan immediately.

Lidia's Struffoli

Dough
4 cups all-purpose flour
1 tablespoon sugar
Zest of half a lemon, grated
Zest of half an orange, grated
pinch salt
4 large eggs
1 tablespoon unsalted butter
1 teaspoon grappa, rum, or vanilla
3 cups vegetable oil for frying

Honey Syrup
2 cups honey
½ cup sugar
⅓ cup water
¼ cup small colored sprinkles


Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and grappa to it. With your fingertips, work the eggs, butter and grappa together until more or less blended, then begin working in the dry ingredients. Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour. 

Pull off a plum size piece of the dough and roll it out with your palms and fingers to a rope about 1/3 inch in diameter. Repeat with the remaining dough. Cut the dough ropes crosswise into 1/3-inch lengths. Roll the pieces of dough between your hands into balls. 

Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep frying thermometer registers 350 degrees F or a dough ball gives off a lively sizzle when slipped into the oil. Carefully slide about one-fourth of the dough balls into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes. Transfer them with the skimmer to a paper towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan. Repeat with the remaining dough balls, allowing the oil to return to the correct temperature before frying the next batch. 

Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by. Stir the honey, sugar and water together in a heavy wide pot large enough to hold all the dough balls over low heat until the sugar is dissolved. Increase the heat to high and bring the syrup to a boil. The syrup will foam up dramatically when it comes to a boil. Continue cooking until the foam dies down and the mixture becomes just a shade darker [ok?], about 4 minutes. Remove from the heat and immediately add all the fried dough balls. Toss them in the syrup with a wire skimmer until they are coated. Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time, after dipping them into the cold water to protect them. 

Scatter the sprinkles over the mound of struffoli until it is colorful. You may serve them the same day, however it also keeps well for several days covered loosely with plastic wrap.

Creamed Chicken & biscuits

1/2 large onion
1 1/2 tsp butter
4 c chopped, cooked chicken
1 can cream of chicken soup
1 c sour cream
1/2 c milk
1/2 c chopped pimento
1 c shredded, mild cheddar cheese. Divided.
6 frozen biscuits, thawed




Preheat oven to 350. grease bottom & sides of 11x7 baking dish.
Chop onion. Heat butter in skillet til melted. Saute onion until tender.
Combine onion, soup, chicken milk, sour cream and pimento in med bowl. Pour into baking pan, bake for 15 mins. Remove from oven. Sprinkle with 3/4 c cheese. Top with thawed biscuits, sprinkle with remaining cheese. Bake until biscuits are golden brown and sauce is bubbly. (about 20 mins)
Serve immediately.

Old-World Manicotti

12 large manicotti shells
4 c shredded mozzarella cheese, divided
2 c ricotta cheese
6 tbsp chopped fresh basil (or 2 tbsp dried)
1 (26-oz) jar/can Spaghetti sauce, divided
1/2 c grated Parmesan or Romano cheese

Preheat oven to 350
Spray 13x9 baking dish w/ non-stick cooking spray
Cook pasta according to package instructions (do not over-cook) rinse, and dry pasta on paper towels.

Filling: In medium bowl combine 3 c Mozzarella with ricotta & basil.
Carefully stuff mixture into pasta w/ a small spoon.
pour a small amount of sauce into baking dish and arrange filled pastas in pan. Pour remaining sauce over top of pasta.
Sprinkle with remaining Mozzarella cheese.
Bake for 15 minutes, sprinkle w/ Parmesan bake 10 mins longer.
Serve immediately

Navajo Fry bread

2 c oil (for frying)
4 c all-purpose flour
3 tbsp baking powder
1 tsp salt
2 1/2 c warm milk
1/4 c sugar

Mix, form balls & flatten.
Heat oil to 365
Fry in oil till batter bubbles then flip
Dry on paper towels.

Sneaky Petes

1 can frozen lemonade
1 can frozen Orange Juice
1 (1/5) bottle of vodka

Combine, freeze to a slush. Mix with Fresca. Enjoy! (Warning: these are stronger than they taste therefore try to maintain the same altitude at all times)
Garnish with orange wedge & Cherry on a nifty little Pirate sword.

Zesty Greek Pasta Salad

3 cups bow tie or rigatoni pasta

3 tablespoon balsamic vinegar

1 tablespoon olive oil

2 tablespoon garlic (chopped)

1 cup Kalamata olives

1 roasted red pepper (diced large)

1 tablespoon fresh oregano (chopped) or 1/2 teaspoon of dried oregano

1/2 teaspoon salt

1 tablespoon of fresh basil (chopped) or 1/2 teaspoon of dried basil

1/2 teaspoon black pepper

1/2 cup feta cheese (cut into square chunks)

1 cup blanched broccoli (optional) 

Cook pasta according to package directions. Rinse, drain and let pasta cool.

Add cooled pasta to large bowl.

Add and mix in balsamic, olive oil, salt, black pepper, and garlic.

Add fresh herbs (or dried) while stirring.

Add olives, red pepper and feta cheese, toss lightly.

Chill (ideally for at least one day.)

Serve cold.

Cobb Salad

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado - peeled, pitted and diced
• 3 green onions, chopped
• 1 (8 ounce) bottle Ranch-style salad dressing

Directions

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.

Fish Fillets Italiano

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup black olives, pitted and sliced
• 1 tablespoon chopped fresh parsley
• 1/2 cup dry white wine
• 1 pound cod fillets

Directions

1. In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
2. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
3. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Adipoli Parathas

Ingredients

• For the dough:
• 2 cups whole wheat flour
• 1/4 cup vegetable oil
• 2/3 cup water
•  
• For the filling:
• 1/2 cup vegetable oil
• 1/2 teaspoon mustard seeds
• 1 green chile pepper, chopped
• 1 (1 1/2 inch) piece ginger, grated
• 2 onions, peeled and finely chopped
• 10 fresh curry leaves
• 1/2 teaspoon ground turmeric
• sea salt to taste
• 6 ounces uncooked prawns, peeled and deveined
• 2 eggs, beaten

Directions

1. To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
2. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
3. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
4. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
5. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
6. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.

Grandma Goedker's Bubble Rolls

1 cup brown sugar
1/2 cup melted butter
2 tablespoons milk
2 (3oz.) box reg. vanilla pudding mix
2 loaves thawed, frozen bread dough


let bread dough rise, pinch into quarter sized cubes. Place 1/2 of the dough in bottom of buttered (glass works best) baking pan. (1 loaf for the bottom layer, 1 loaf for the top)
Cook butter, sugar, milk + pudding over med-hi heat until dissolved. Let cool. Pour half the mixture over the 1st layer of bread cubes. add remaining bread to make the 2nd layer. pour remaining mixture over the top. Let rise until doubled. Bake at 325 for 30 mins. let set for 5-10.
Invert onto platter to serve.

Monkey Bread

1 cup - Granulated Sugar

1 tablespoon - cinnamon, divided

4 - (7.5 oz) cans refrigerated country biscuits (10 biscuits per can)

1 cup - chopped walnuts, divided

1/2 cup - butter or margarine

1 cup - firmly packed  Light Brown Sugar

Instructions »

Preheat oven to 350° F. Lightly grease a 10-inch fluted tube pan.

In medium bowl, combine sugar and 2 teaspoons cinnamon. Cut biscuits into quarters. Roll each quarter in cinnamon/sugar mixture. Layer half of biscuits and 1/2 cup nuts in prepared pan.

In small saucepan over low heat, combine butter, brown sugar and remaining cinnamon. Cook, stirring constantly, until butter is melted. Pour 1/2 syrup over biscuits in pan. Layer remaining biscuits, nuts and brown sugar syrup in pan.

Bake for 30-35 minutes or until golden brown. Loosen edges of pan and invert onto platter. Serve warm.

Makes 16 serving

Sweet Potato Cheesecake

1 pound sweet potatoes

8 tablespoons (4 ounces) butter, melted

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 package (8 ounces) cream cheese, softened

1/3 cup granulated sugar

1 large egg yolk

Preheat oven to 350 degrees F.

Coat 8-inch square baking pan with nonstick spray.

Line pan with parchment paper or aluminum foil,

allowing it to extend above the sides of pan. Spray again. Set aside.
Pierce sweet-potato skins; microwave on high until tender, about 3 to
5 minutes; cool.

Into medium bowl, scoop sweet potato from skins. With electric beater,
beat until smooth, gradually adding butter. Add flour, brown sugar,
egg, vanilla, salt and baking powder. Beat until smooth.
In a small bowl, beat together until smooth cream cheese, granulated
sugar and egg yolk.

Spread half the cream cheese mixture into prepared pan; top with half
the cream cheese mixture in 8 mounds on top. Repeat remaining sweet
potato and cream cheese mixtures. Pull knife through batters to
marbelize. Bake until a toothpick inserted in the center comes out
clean, about 40 to 45 minutes. Cool to room temperature.

Remove from pan by lifting edges of parchment or foil paper; cut into
16 squares. Serve with raspberry sauce if desired.

Cranberry Pork

Ingredients

• 1 (16 ounce) can cranberry sauce
• 1/3 cup French salad dressing
• 1 onion, sliced
• 1 (3 pound) boneless pork loin roast

Directions

1. In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F 

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Polynesian Pork Chops

Ingredients

• 4 boneless pork chops, 3/4-inch thick
• 1 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
• 1/4 cup water
• 1 (8 ounce) can pineapple chunks
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 cups cooked regular long-grain white rice
• Sliced green onion

Directions

1. Season chops with garlic powder.
2. Heat oil in skillet. Cook chops until browned. Add onion.
3. Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
4. Serve with rice and sprinkle with green onions.