Harvest Bread

2 c flour
2 t baking powder
1/4 t salt
2/3 c sugar
1 c milk
2 eggs
3 T oil

Mix well and bake in greased pan for 45 minutes.

Kool Aid Pie

2/3 c sugar

1 can evaporated milk

1 pk Kool-aid

Graham cracker crust. 

Combine slowly, whip until fluffy. Freeze.

Note from Michelle Bradford: I have done it with anything from 1/2 to a full cup of sugar with the can of milk and pkg of Kool-aid.

Chocolate Chip Cookies

1 c butter

1 c shortening

1 1/2 c sugar

1 1/2 c brown sugar

cream together

4 eggs

2 tsp vanilla

cream with above

5 c flour

2 tsp soda

2 tsp salt

bake 375 8-10 min

Submitted by Michelle 

Rice Pilaf

Ingredients

2 T butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth or prepared bouillon.

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until  the rice is tender, and the liquid has been absorbed, 20-25 minutes. Remove from heat and let stand for five minutes. Fluff with a fork.

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Found in a post by tumbler user theweepingtimelord

Because I'm a nerd

Ingredients: 

 2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

Update:

We tried this recipe and found it's very similar to our scone recipe, just a little dryer. If you add more cream, you basically get a cinnamon scone. If you keep the recipe dry, you'll get a crispier way bread. 

Buttermilk Pancakes

2 cups flour
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup oil

Pumpkin Muffins

1 1/2 cup oil
2 2/3 cups sugar
4 eggs
3 1/3 cups flour
2 tsp soda
1/2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
2 cups pumpkin
2 cups chocolate chips

Mix oil and sugar. Add Eggs. Sift together dry ingredients and mix. Add pumpkin and chocolate chips.
Bake at 350. 25-30 minutes for muffins, 45 minutes for mini loafs.

Lion House Rolls

Doubled from original

375 for 15 minutes

 4 cups warm water
1 1/3 cups dry milk
4 Tbs yeast
1/2 cup sugar
4 tsp salt
2/3 cup butter
2 eggs
+ or - 8 cups flour

In a large bowl or electric mixer dissolve milk powder in water.. Add yeast, then sugar, salt butter, egg and 2 cups of flour. Mix on low until ingredients are wet, then 2 minutes at medium speed. Add additional flour until dough is not overly sticky and not stiff. Beat 2 minutes after each addition.

Scrape dough from sides of bowl and pour in about a 1/2 tablespoon of oil. Turn dough over in bowl so it is coated. Cover with plastic wrap and let rise until doubled.
Scrape soft dough onto floured counter or cutting board. Turn so both sides are covered in flour. Gently flatten to about 1 inch thick. Roll out a rectangle 18 inches long, 8 inches wide and 1/4 inch thick. With a pizza cutter cut dough lengthwise in half. Make cuts through width-wise about every 2 inches, making about 18 pieces. Brush with melted butter. Roll dough starting on short end with butter on the inside. Place them facing the same way on baking tray, let rise until doubled, cover in plastic wrap. Brush baked rolls with melted butter.

Buttermilk Biscuts

2 cups flour
1 Tbs baking powder
3/4 tsp salt
1/2 tsp soda
1/3 cup shortening (butter flavored)
1 cup buttermilk
*cheese
*herbs

Sift dry ingredients and cut in shortening to pea sized pieces. Make a little well and add buttermilk, mix gently with  fork till it just comes together. Coat counter top with flour and knead slightly until mixture comes together in a dough. Spread about 1/4 inch thick. Cut into 12 biscuits. Bake at 425 for 12-15 minutes

Macaroni and Cheese

Thick White sauce

• 1 cup milk
• 3 Tbs flour
• 3 Tbs butter

1/2 tsp dry mustard

1/2 tsp dry onion

Salt

Pepper

1 1/2 cup grated cheddar cheese

1/2 tsp Worcestershire sauce

3/4 cups cooked macaroni

Grease a small casserole and preheat oven to 350.

Melt butter in a small sauce pan and add flour. Cook flour through, careful not to burn. When roux becomes smooth and lacy, add milk. Cook until slightly thickened. Add spices at any time. Slowly add cheese, stirring constantly. Combine cheese sauce and cooked macaroni. Pour into casserole, top with bread crumbs and cook 20-30 minutes until bubbly. 

Graham Cracker Crust

Better Homes Cook book.

1/3 cup butter
1/4 cup sugar
1 1/4  cups finely crushed graham crackers (about 18)

Melt butter. Stir in sugar, add crushed graham crackers. Toss to mix well. spread mixture evenly into 9-inch pie plate.Press onto bottom and sides to form a firm even crust. chill about 1 hour or until firm. Or bake at 375 for 4 to 5 minutes until edge is lightly browned. Cool on wire rack before filling.

Scottish Shortbread

1 lb butter
4 cups sifted flour
1 cup sugar

Cream sugar and butter, add flour a little at a time. Spread in a round cake pan. Prick the top of the cookies with a fork. Bake 15 minutes.

Snickerdoodles

1 cup butter
1 1/2 cup sugar
2 eggs
2 1/2 cup flour
1 tsp cream of tarter
1 tsp soda
1/2 tsp salt
1 tsp vanilla
1 tsp lemon juice

Mix butter, sugar and eggs well. Then add dry ingredients. Chill well and roll into balls. Roll balls in cinnamon and sugar. Bake at 350 for 10 minutes.

Peanut Butter Crisscross

1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
2 beaten eggs
1 cup peanut butter
2 cups flour
1 cup oats
2 tsp soda
1/4 tsp salt

Cream butter and sugars. Add vanilla and eggs. Add peanut butter Beat until fluffy. Sift together dry ingredients and stir in. Foll in granulated sugar. Squash with fork. Bake at 350, 8-9 minutes

Peanut Butter Cookies

1/2 cup softened butter
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 cup flour
1/2 cup oats
1/2 tsp baking powder
3/4 tsp soda
1/4 tsp salt

Cream butter and sugars. Add peanut butter and egg, mix well. Sift together dry ingredients and mix in additions. Roll into walnut sized balls and flatten with a fork dipped in sugar. Bake at 375 for 8-10 minutes

Porcupine Meatballs

Mix 1/4 can tomato soup with 1 lb ground beef, 1/4 cup uncooked rice, 1 egg (slightly beaten), 1/4 cup minced onion, 1 Tbs minced parsley, 1 tsp salt. Shape into balls about 1 1/2 inch diameter. (about 16) Brown in butter with 1 clove minced garlic. Blend in remaining can of soup and 1 cup water. Cover and simmer about 40 minutes or until rice is tender. Stirring occasionally. Serves 4 with rice.

Apple Crisp

4 cups sliced apples
1/2 cup  brown sugar
2 Tbs lemon juice
1 cup flour
3/4 cups granulated sugar
1 tsp baking powder
1/2 tsp salt
1 slightly beaten egg
1/2 cup melted butter
1/2 tsp cinnamon

Mix apples, brown sugar, and lemon juice and arrange in 10x6x2 pan. Mix flour, sugar, baking powder and salt. Add egg and mix till crumbly. Sprinkle on apples. Drizzle with butter and sprinkle with cinnamon. Bake at 350 for 35 minutes.

Home Style Dressing

2 tsp instant minced onion
1/2 tsp salt
1/8 tsp garlic powder
1 Tbs parsley flakes
1 cup mayonnaise
1 cup buttermilk

Combine in glass jar. Shake well until blended. Shake before use

Taco Soup

1 can tomato sauce
1/2 can water
1 or more can of beans
1 can corn
1/2 lb ground beef
1 Tbs taco seasoning (to taste)
dry onion
Serve with chips, cheese, sour cream

Pie Crust

Makes three 9 inch crusts.

Mix 2 cups flour with 1 tsp salt
Cut in 1 cup shortening until pea sized.
Stir in 5 tablespoons of ice water with a fork. Form into a ball. Divide in 3. Roll out and lay in pan. Cover with pie weights. Bake at 400 for 8 minutes or until golden brown

No Bake Cookies

1/4 cup butter
1/4 cup milk
1 cup sugar
1 1/2 Tbs baking cocoa
1/8 tsp salt
3 cups rolled oats

Bring butter, milk, sugar, cocoa, and salt to boil over medium heat, cook for 1 minute and stir in oats. Drop by tablespoons on to waxed paper lined cookie sheet. Cool 5 minutes. Refrigerate 1 hour before eating.

Meatloaf

2 lbs ground beef

1 sleeve crushed Saltines

2 eggs

1 can tomato sauce

1/2 finely chopped onion (grated)

1 1/2 tsp salt

1 medium bay leaf, crushed

1 dash thyme

1 dash marjoram 

Bake 1 hour at 350

Favorite Oat Cookies

The most worn out recipe we own.

1 cup butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups sifted flour
2 tsp baking powder
3/4 tsp cinnamon (optional)
1/2 tsp salt
2 cups oats

1. Preheat oven to 350. 
2. Cream butter and sugars until light and fluffy. Mix in eggs and vanilla
3. Sift together dry ingredients. Add to creamed mixture and blend thoroughly.
4. Stir in oats and chocolate chips if desired. 
5. Bake 11-15 minutes. 
6. For cakeier cookies add more flour
7. For fluffier cookies, more baking powder 
8. For think candy like cookies, more sugar. 

Lemon Bars

2 cups flour
1 cup butter
1/2 cup powdered sugar

Mix like pie dough and pat into 9x13 pan. Bake 20 minutes at 350.

4 eggs
2 cups sugar
4 tsp lemon juice
4 Tbs flour
1 tsp baking powder
2 tsp lemon rind

Mix together, spread on base. Bake 40 minutes at 350. Sprinkle with powdered sugar.

Gingersnaps

3/4 cup butter
1 cup sugar
2 eggs
2 Tsp molasses
2 1/4 cups flour
1 Tbs ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Cream butter and sugar. Add and blend eggs and molasses. Stir in dry ingredients. Form dough into balls, roll in sugar. Bake at 350 for 10-12 minutes.

Peanut Butter Oatmeal Bars

1/2 c shortening
1/2 c sugar
1/2 cup brown sugar
1/3 cup peanut butter
1/2 tsp vanilla
1 cup oats
1 egg
1/4 cup milk
1 cup flour
1/2 tsp baking soda
1/2 tsp salt

Cream butters and sugar. Add egg, vanilla and milk. Sift dry ingredients, add slowly. Fold in oats. Bake in 9x13 pan at 350 for 20 minutes.

Frosting
2 cups powdered sugar
2 Tbs cocoa
3 Tbs melted butter
2-3 Tbs Hot water
1/2 tsp vanilla.

Sour Cream Enchiladas

1 pt. sour cream
1 small can diced green chilies
1 can refried beans
1 1/2 lbs ground beef
2 cans cream of chicken soup
1 chopped onion
Grated cheese
Tortillas

Mix sour cream, soup, chilies
Roll onions, beans and beef in tortillas, place in a 9x13 pan.
Top with cheese.

Easy Chocolate Lover's Cheese Pie

3 packages (8oz) cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
2 cups (12 oz) mini chocolate chips, divided
1 extra serving size graham cracker crust
2 Tbsp, whipping cream

1. Heat oven to 450
2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in about 1 2/3 cups chocolate chips, pour into crust.
3. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from wire rack. Cool completely. Cover; refrigerate until thorougly chilled
4. Ganache. Place remaining 1/3 chocolate chips and whipping cream in small microwave safe bowl. Microwave on HIGH 20 to 30 seconds or just until the chocolate chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheese pie. refrigerate 15 minutes or until topping is set. 

Chocolate Zucchini Bread

Ingredients

1 1/2 cup shredded zucchini
1 cup all-purpose flour
1/2 cup unsweetend cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon Cinnamon
1/4 teaspoon ground allspice
1/2 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cups semi sweet chocolate chips

Preparation Instructions

Preheat oven to 350 degrees and place rack in center of the oven. Grease, or spray with nonstick vegetable spray a 9x5x3 loaf pan. Set aside.

In a large bowl, whisk together dry ingredients.

Combine sugar, eggs, oil and vanilla in a mixer. Fold in grated zucchini.

Add the flour mixture, mixing till just combined. Fold in chocolate chips

Scrape the batter into the prepared pan (greased, floured, wax paper)  and bake until the bread has risen and a toothpick in the center comes out clean. 55-65 minutes. Cool on a wire rack for 10 minutes, then remove bread from pan and cool completely. 

Chocolate Sheet Cake

Ingredients

For the Cake
Part 1

2 cups flour
2 cups sugar
1/4 teaspoon salt

Part 2

4 heaping tablespoons cocoa
2 sticks butter
1 cup boiling water

Part 3

1/2 cup buttermilk
2 whole, beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For Frosting

1 3/4 stick butter
4 heaping Tablespoons cocoa
6 Tabelspoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup Powdered sugar
1/2 cup finely chopped Pecans (optional)

Instructions

Part 1
 In a mixing bowl combine flour, sugar, and salt
Part 2
 In a sauce pan, melt butter, Add cocoa. Stir together
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool
Part 3
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 for 20 minutes
Frosting
Melt butter in a sauce pan. Add cocoa, stir to combine then turn off heat. ad milk, vanilla, and powdered sugar. Add pecans. Stir together and pour over warm cake

Classic Brownines

Paraphrased from Smitten Kitchen


1 cup  chopped, toasted nuts (optional)
1 1/4 cup flour (cake flour works well)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces baking chocolate, finely chopped
12 tablespoons unsalted butter, cut in pieces
2 1/4 cups sugar
4 large eggs
1 Tablespoon vanilla extract

1. Pre-heat oven to 325. Line a 9x13 pan with foil
2. Toast nuts 5-8 minutes or until fragrant
3. Whisk dry ingredients together
4. Melt butter and baking chocolate in microwave or in a bowl set over a saucepan of boiling water; stir often to prevent burning. When mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking, add vanilla whisk until smooth and homogeneous. 
5. Transfer batter to prepared pan, spread in to the corners and smooth with a spatula. Bake until a tooth pick comes out with a few moist crumbs. 30-35 minutes (it always takes 40 minutes for me) Cool on wire rack or in freezer (2 hours) 

Dreamy Cream Scones

Adapted from Smitten Kitchen


2 cups unbleached all-purpose flour
1 T baking powder
1/4 c sugar
1/4 t salt
5 T chilled butter, cut into cubes
1/2 cup dried cranberries, chopped
1 c heavy cream

1. Adjust oven rack to middle position, pre-heat to 425.
2. Place flour, baking powder, salt, and sugar in a  large bowl, whisk together or pulse in a food processor. 
3. If making by hand use two knives, a pastry blender, or your fingertips to quickly cut in butter until mixture resembles a coarse meal with a few large butter lumps. Stir in cranberries. In a food processor, 12, one second pulses. Transfer dough to large bowl
4. Stir in heavy cream with a rubber spatula or fork until dough just comes together.
5. Transfer dough (and dry floury bits) to counter top and knead dough by hand just until it comes together in a rough sticky ball. Cut dough into 8 wedges with a knife or a bench scraper. 
6. Place scones on ungreased baking sheet and bake until tops are light brown. 12-15 minutes. Cool on wire rack for 10 minutes. Serve with hot chocolate. 

*Variations; lemon icing, orange, cinnamon, whole wheat flour, chocolate chips. 

Buttermilk Pie

 From NPR

3 eggs
1 cup sugar
1 T flour, plus a little for dinner
1 cup buttermilk
1 t vanilla extract
1 unbaked 9 inch pie shell

Preheat oven to 325
Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a litttle more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.

Homemade chicken strips

The Pioneer Woman


1 lb chicken breasts cut into strips
buttermilk
1-1/2 cup flour
2-3 teaspoons Lawry's Seasoning salt or your own variations of seasonings
Vegetable oil.

Start by rinsing and drying chicken strips. Submerge them in butter milk for at least 20 minutes. 

Combine about 1 1/2 cups flour and seasonings. Mix this together well. next, add about 1/4 to 1/2 of  the buttermilk into the flour and stir with a fork as you pour. 

Heat about 1 inch of vegetable oil in a larger skillet over medium-low to medium heat. Coat the buttermilk soaked strips in the flour mixture. Set aside on a plate until they are all ready to fry.

When the oil is heated begin cooking a few strips at a time. Cook about a minute and a half on each side till they're golden and crispy. Dry on paper towels and check the thickest part with a thermometer. Serve with your favorite dipping sauce. 

Basic Muffins with Variations

Ingredients

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 whole egg
3/4 cup milk (or as needed)
1/3 cup Oil  (1/4 cup + 2 tablespoons)
1 cup mix-ins

Stir together dry ingredients. Add wet ingredients and any optional ingredients and stir just until moistened (do not develop gluten!) Adjust amount of milk depending on how moist add-ins are. Scoop into greased or lined muffin tins. Sprinkle the tops with sugar if desired. Bake at 400 degrees for 20-25 minutes

You can mix up a large batch of the dry mix and store in a sealed container. To have fresh muffins measure out 3 cups for 1 dozen muffins, add wet ingredients and mix-ins.

Variations

• Banana Nut- 1 c mashed bananas, 1/2 cup chopped walnuts
• Blueberry- 1 c fresh or frozen
• Pina Colada- 8 oz can drained pineapples, 1/2 c coconut. 
• Apple spice- 1 peeled, chopped apple, 1/4 teaspoon cinnamon, dash of nutmeg
• Pumpkin Spice- 1 c canned pumpkin, 1/2 t pumpkin pie spice, 1/2 c nuts (or chocolate chips)
• Mincemeat- 1 c mincemeat, 1/2 c nuts
• Date nut- 1 c dates 1/2 c nuts
• Cranberry- 1 c chopped fresh cranberries, 1 t orange rind
• Chocolate chip- 1 c chocolate chips, 1/2 t vanilla

Source: 

https://www.justapinch.com/recipes/bread/muffins/basic-muffins-with-variations.html

Lemon Icebox Cookies

2 c all purpose flour
1 c confectioners sugar
1 tsp salt
1 Tbs + 1 tsp lemon zest
1 tsp fresh lemon juice
1 c unsalted butter cut in to pieces
2 large egg yokes
1/4 cup granulated sugar, for rolling

1. In a food processor, pulse flour, confectioners sugar, salt and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice and pulse until dough comes together. Divide dough in half and form into a 1 1/2 inch-wide log. Wrap in plastic and freeze until firm. About 2 hours.
2. Preheat oven to 350 with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment, roll logs over sugar to coat. Slice logs in to 1/4 inch thick slices and arrange, 1 inch apart on  parchment lined baking sheet. Bake until cookies are golden brown around edges, about 15 minutes. Cool on wire rack. 

Lemon Crinkles

Ingredients:

1/2 cup softened butter
1 cup Granulated sugar
1/2 teaspoon Vanilla Extract
1 egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking Powder
1/8 teaspoon baking Soda
1-1/2 cups All Purpose Flower
1/2 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. 

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll into powdered sugar. Place on baking sheet and repeat with remaining dough. 

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny) Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. 

*If using a non stick, darker baking tray, reduce baking time by about 2 minutes. 

Found on Lauren's Latest

Chicken and Vegetable Lasagna

12 whole lasagna noodles
6 cups chicken broth
1/2 cup flour
1/4 dried thyme
1/2 teaspoon dried basil, divided
1/2 teaspoon dried oregano, divided
2 tablespoons olive oil
3 piece boneless skinless chicken breast halves, cubed
2 Tablespoons butter
1 whole, medium onion, chopped
2 cloves minced garlic
2 cups shredded carrots
2 whole medium tomatoes, chopped
2 cups chopped frozen spinach
3 cups shredded Mozzarella cheese
1/2 grated Parmesan cheese
2 dashes salt
2 dashes pepper

Preparation

Vegetables and chicken broth can be prepared ahead of time.
  Preheat oven to 350 degrees. Place lasagna noodles in a 9x13 pan, fill with hot water and a drizzle of olive  oil and let noodles soak.
In a large sauce pan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano. bring to a boil over medium-high heat, stirring constantly. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.
heat olive oil in a large skillet over medium-high heat. Add cubed chicken, remaining spices and salt and pepper to taste. Saute until cooked through, 5 minutes. Set aside
In the same skillet, melt the butter then add chopped, onion, garlic, and carrots. Cook and stir until vegetables are tender. . Add the chopped tomatoes and defrosted spinach and cook until heated through. Return chicken to skillet.
Coat the bottom of a greased 9x13 pan with a scant cup of thickened broth. Top with a layer of noodles. Spread 1/3 of chicken and vegetable mix over the noodles. top with 1/3 of the thickened broth (2 cups) followed by 1/3 of the mozzarella. Repeat ending with a layer of mozzarella  Top with 1/2 cup Parmesan. Bake uncovered for about 45 minutes until lasagna is bubbly and cheese is golden brown. Let rest for 10 minutes.

Alfredo Sauce

From the Betty Crocker Cookbook

1/2 cup butter
1/2 cup heavy cream
3/4 cup grated parmesan cheese
1/2 tsp salt
dash of white pepper

Heat butter and cream in a sauce pan over medium heat stirring frequently until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently until slightly thickened. Remover from heat; stir in cheese, salt and pepper. 

Italian Soup

25 minutes

Ingredients

Mom's Adaptation

Up to 1 lb ground beef
1/2 onion-minced
1-2 cloves garlic-grated
2 cans petite diced tomatoes
3 cans water
1 1/2 T "Better Than Bouillon" or 5 bouillon cubes
1-2 T dried Italian Seasoning - to taste
1 1/2 C pasta

Add vegetables as desired.  Sugggestions: 1-2 carrots diced (before adding tomatoes), 1/2 c frozen corn (at the end) shredded kale (cook 10 minutes)

As written by the Foods Teacher:

1 lb ground beef or sausage
1/4 t garlic powder
2 cans Italian tomatoes (14.5 oz)
3 cans water
1 T + 2 t Beef bouillon
1 t onion powder
1/4 t Italian seasoning
1 1/2 cups pasta
1/4 C Grated Parmesan cheese

1. Brown meat with garlic in large pan. Pour off excess fat
2. Add tomatoes, water, bouillon, onion powder and Italian seasoning
3. Boil
4. Stir in pasta, cook until pasta is done.
5. Top with Parmesan

Excellent for adding vegetables.

Hootenanny Pancakes

6 eggs
1 c flour
1 c milk
salt
1 cube butter

Melt butter in 9x13 pan. Blend remaining ingredients and pour over melted butter. Bake 20 min at 375

Fluffy Waffles

1 1/2 c flour
2 t BP
1/2 t soda
1/4 t salt
1 T sugar
3 eggs, separated
3/4 c sour cream or yogurt
3.4 c milk
1/3 c oil
1/3 c melted butter

Combine dry ingredients in a bowl. Beat together egg yolks, sour cream, milk. Add to dry ingredients alternately with shortenings (oil and butter). stir till smooth. Fold in stiffly beaten egg whites. Bake.
Good with creamed eggs: 1 1/2 c milk, 2 T margarine, 3 T flour, 3 hard boiled eggs, ham.

Brownie Roll out Cookies

Smitten Kitchen

3 c all purpose flour

1/2 t salt

1/2 t baking powder

1 c lightly salted butter

1 1/2 c sugar

2 large eggs

1 t vanilla extract

2/3 c unsweetened cocoa 

Preheat oven at 350. Whisk dry flour, salt, and baking powder together and set aside. Cream butter, sugar, eggs, vanilla and cocoa in  a mixer. Gradually add dry ingredients mixing until smooth. Wrap in plastic and chill for at least 1 hour

Roll out cookie dough on floured counter. cut out shapes and brush off excess flour. Bake on a parchment lined sheet 8-11 minutes until the edges are firm and the centers are slightly soft and puffed. Cool on a wire rack. 

Peanut Butter Sheet Cake

Prep time: 15 minutes Cook time: 20 minutes Servings: 10 Difficulty: Easy

Ingredients

For the Sheet Cake:

• 2 cups sugar
• 2 cups all-purpose flour
• 2 whole Large eggs
• 1 teaspoon Baking Soda
• 1 cup Sour Cream
• 2/3 cup creamy peanut butter
• 1 cup butter
• 1 cup water

For the Peanut Butter Frosting

• 1/2 cup butter
• 2/3 cup creamy peanut butter
• 6 Tablespoons Milk
• 2 1/2 cups Powdered sugar
• 1 teaspoon of vanilla

Preparation Instructions

Preheat oven to 400 degrees.

For the cake. In a bowl combine the sugar and flour. In a separate bowl mix eggs, baking soda and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir in the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an un-greased 15x10 inch sheet/jellyroll type pan. Bake 20 minutes or until a toothpick inserted in the center comes out clean. 

For the frosting. Combine the butter, peanut butter, and milk in a sauce pan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.