Almond Roca Cookies

Ingredients
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg yolk
1 tsp vanilla
2 cups flour
Chocolate chips or Hershey bar

Instructions
Cream butter and sugars. Add egg and vanilla. Mix into 2 cups of flour with hands. Press on cookie sheet with fingers. Bake 10 minutes and 350 degrees. Melt a large Hershey bar or one large package of chocolate chips and spread on cookies while they are warm. Sprinkle with sliced almonds. Cut in squares while still warm.

Source
Susan Tate

Almond Sheet Cake

Ingredients
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp almond flavoring
1/2 tsp salt

Instructions
Bring butter and water to boil. Then add to dry ingredients. Add eggs, sour cream and flavorings. Pour into a greased and floured sheet pan. Bake at 350 degrees for 25 minutes.

Icing
Ingredients
1 cube butter
1/4 cup milk
3 1/2 cups powdered sugar
1/2 tsp almond flavoring
1 cup toasted slivered almonds

Instructions
Bring butter and milk to simmer. Then add sugar and flavoring and bring to boil. Top cake with slivered almonds immediately after removing from oven.

Source
Susan Tate

Peanut Blossom Cookies

Ingredients
1 c. margarine

1 c. sugar

1 c. brown sugar, firmly packed

2 eggs

1 1/2 c. peanut butter

3 1/2 c. flour

1 tsp. baking soda

1 tsp. salt

2 T. milk

1/2 c. sugar, for dipping

14-oz. package chocolate Hershey kisses, unwrapped

Instructions

Cream margarine and sugars together until light and fluffy. Beat in eggs and peanut butter. Combine dry ingredients and add to creamed mixture. Add milk and mix well. Shape in 1-inch balls with hands; roll in the 1/2 c. sugar. Bake at 350 for 10 minutes. Remove from oven and immediately press a candy kiss in the center of each cookie.

Source
Oopsey Daisy Blog

Chicken Noodle Soup

Ingredients
4 quarts Chicken Broth
4 Chicken Breasts
6 Large Carrots, sliced
1-2 Medium Onions, chopped
3 Stalks Celery, diced
2 Tbsp. Fresh Parsley
1 Tbsp. Minced Dill
1/2 lb (8 oz.) egg noodles
Salt/Pepper to taste

Directions
In a large pot, combine broth and chicken. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked. Remove chicken from pot to cool. Return to a boil. Add carrots, onion, and celery. Simmer until vegetables are tender, about 20 minutes.

Cut chicken into cubes. Add into pot along with herbs and noodles. Increase heat to medium-high and continue to cook until noodles are tender, 6-8 minutes max. Season to taste with salt and pepper. Makes 8-10 servings (may be halved.)

Source
Andrea Scott

Stuffed Pork Chops

Ingredients
1 diced apple
8 oz cream cheese
Shredded cheese
Garlic powder
Onion Salt
Salt and Pepper
Butter
Mustard
Parmesan Cheese

Directions
Cut the Pork chops (thick pork chops) to allow a pocket. Stuff the pork chops with mixture of first 6 ingredients. Combine butter and mustard. Baste Pork chops with this sauce. Sprinkle with Parmesan Cheese. Bake at 350 for about 1 hour (or until cooked all the way through).

Source
Invention by Morty

Tortellini Soup

Ingredients
64 oz. Chicken broth
2-3 carrots, chopped
2-3 garlic cloves
1-2 (14 oz) cans Italian-style tomatoes
1 TBS Italian herbs (or 1 tsp each of basil, oregano, & thyme)
1 pkg cheese tortellini
Fresh spinach (about 2-4 cups torn leaves or baby spinach leaves)
1/2 cup sliced green onion
Salt
Pepper
Grated Parmesan cheese

Instructions
Combine broth, carrots, tomatoes, garlic, and herbs in soup pot and bring to boil. Reduce heat and simmer for 10 minutes, uncovered. Add tortellini and cook for 5-7 minutes. Add spinach, onions, salt & pepper; cook another 2-3 minutes.

Serve with grated Parmesan cheese sprinkled over. You can also add cooked chicken strips.

Source
Julianne Brooks

Lemon Ricotta Cookies

Ingredients:

2-1/2 cups all-purpose flour
1 tsp. salt
/1 tsp. baking powder
1 cube butter, softened
2 cups sugar
2 eggs
15 oz. ricotta cheese
1 lemon (zest and juice)

In small mixing bowl, combine flour, salt, and baking powder. Set aside.

In large mixing bowl, combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat well. Stir in the dry ingredients.

Line baking sheet with parchment paper. Spoon the dough (heaping tablespoonful) onto parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven and let the cookies rest on the baking sheet for 20 minutes. Makes approximately 3 dozen cookies.

Glaze:
1-1/2 cups powdered sugar
1 lemon (zest and juice)

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about two hours (if you are patient enough to wait that long).

Source
Julie Jorgensen

Cafe Rio Dressing

Ingredients
1 packet dry ranch (or 3 TBS powder)
1 cup mayo
1/3 cup milk
3 tomatillos
Bunch of Cilantro (about 1 cup)
1 clove garlic
Dash of cayenne pepper

Instructions
Blend all ingredients in a blender. Serve.

Source
Jana Stapley

Burrito Filling

Ingredients
1 (20 oz) can Green Enchilada Sauce
3 frozen boneless chicken breasts
1 can black beans
1 can pinto beans
1 can corn
1 (16 oz) bottle salsa
1 small can chopped green chilies
1 1/2 cups minute rice
3 TBS lime juice
Fresh Cilantro (chopped)

Instructions
Put first 7 ingredients in crock pot. Cook on LOW for 8-9 hours. Shred chicken with fork. Add minute rice, lime juice, and cilantro. Cooke for 10-15 more minutes. Serve in flour tortillas. Add cheese, sour cream, salsa, guacamole, cilantro sauce as desired.

Source
Katie Melo

Julie's Alfredo

Ingredients
1 cube butter or margarine
8 oz. Cream Cheese
2 Cups Milk
3/4 cups grated parmesan cheese
2 TB garlic powder
Pepper

Instructions
Melt 1 cube butter on stove. Add cream cheese and stir together. Add the rest of the ingredients. Sauce will start thin, but will thicken up.

Source
Julie Jorgenson

Easy Bread

Ingredients
5 1/4 cups BREAD flour
1/4 cup sugar
1/2 TB salt
1 1/2 TB SAF Yeast
1 1/2 TB Soy Lecithin
2 cups hot water

Instructions
Combine flour, sugar, salt, and yeast. Quick jog of machine to mix ingredients. Add soy lecithin and water. Mix for 5 minutes.

Spray counter (don't use flour). Roll out to make 2 loaves of bread. Cover with dry towel and let rise for 25 minutes. Cook at 350 for 25 minutes. Spray with cooking spray after it comes out.

Variation for Italian Bread
1 loaf = 2 Italian loaves.
Seasoning:
Grated Parmesan
Italian Seasoning
Garlic Powder

Roll dough out. Spread grated parmesan cheese on dough. Roll so that cheese is tucked on the inside. Make 3 cuts (to look pretty). Spray with cooking spray. Add garlic powder and Italian Seasoning. Let rise on cookie sheet for 25 minutes. Cook for 25 minutes at 350 degrees.

Source
Julie Jorgenson

Oriental Chicken Wraps

Oriental Chicken Wraps

Teriyaki chicken, shredded
Mandarin oranges
Bag of mixed salad greens
Crispy Chow Mein Noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)

Creamy Sesame Dressing

1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk

Combine all ingredients in a tortilla & enjoy!

Source

"What's For Dinner Forum"

Albie Rolls

Ingredients
1 3/4 cup warm water
1/2 cup oil
3 TB yeast
1/2 cup sugar
2 eggs
1 1/2 tsp Salt
5 cups flour (or until good dough texture)
Garlic salt/onion powder
2 pkgs cream cheese
Sliced Deli ham
Grated Cheese

Instructions
Combine water, oil, yeast, and sugar. Let these ingredients stand for 15 minutes. Add eggs, salt, and flour. Mix for 5 minutes. Roll out dough into a rectangle about 1/4 inch thick. Spread cream cheese across dough. Sprinkle with garlic salt and onion powder to taste. Cover with ham slices and cheese. Roll the rectangle and cut into pieces (like you would roll cinnamon rolls). Place on a cookie sheet. Bake at 350 degrees for 18-20 minutes.

Source
Angie Mortenson

Whole Wheat Bread

Ingredients
4 cups water
1 Tb. salt
1/3 cup oil
1/3 cup honey
1 ½ Tb. dough enhancer
3 Tb. gluten
2 Tb. SAF yeast
7 cups wheat kernels ground into flour

Instructions
Add water and several cups (5) flour. Mix briefly. Add salt, honey, oil, dough enhancer, gluten, yeast and jog briefly. While mixer kneads at speed #1, slowly add flour until dough begins to pull away from sides of bowl. Let machine knead for 10-12 minutes. Shape into 4 loaves and place in well-oiled pans. Place in warm oven, 85 degrees. (Turn oven on to lowest setting and turn off before putting bread in to rise.) Let rise until nearly double, about 25 minutes. Turn oven on to 350 degrees and bake for 30 minutes. Immediately remove from pans and cool on a wire rack.

Source
Susan Tate