A&W

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Poppy Steve’s Cinnamon Rolls

Steve’s Cinnamon Rolls:

4 C warm milk 

4 eggs

2 1/2 tsp salt

2/3 C vegetable oil

1 C sugar

1 Tbsp lemon juice

Mix 2 Tbsp yeast in a 1/2 cup warm water

Add flour into the bowl until the dough is slightly sticky. Make sure the dough doesn’t get too stiff. 

Let raise twice, but at least once before rolling out the dough.

When rolling out the dough, Put cinnamon and brown sugar on the dough.

Bake at 350

16 minutes

Frost with regular powdered sugar frosting.

Kathy's Lasagne

2 lbs lean hamburger
One chopped onion
2 cloves of garlic chopped
Brown altogether. In a skillet. Then drain excess fat and add.

2 large cans of stewed tomatoes
1 can tomato paste
21/4 tsp salt
2 tsp oregano
Simmer for two hours.

Shred 3 cups cheddar cheese
Wash cream off of 1 tub of cottage cheese by putting into strainer under running water.
1 cup parm cheese

Layer sauce on bottom of casserole dish.
Then noodles
Cottage cheese
Parm cheese
Shredded cheese
Repeat

Bake 350 degeees for 30-40 minutes

Chocolate Cheesecake Oreo Cake

Chocolate cheesecake Oreo cake 

From Tina Lowe

1 box of chocolate cake mix(I used chocolate fudge)

1 box of chocolate instant pudding 

3 eggs

2 egg yolks 

1/2 cup of butter 

1 1/4 cup of hot milk 

Add contents to a mixing bowl and mix well. 

Bake at 350 degrees until cooked thoroughly (make sure to grease pan well)

2-3 boxes of cheesecake instant pudding. Instead of two cups of milk per box, add one cup heavy whipping cream and one cup milk per box. Whip until thick. Spread onto cake.

Add as many Oreos on top as desired. Refrigerate. Best if left overnight to cool. 

Chicken Bowtie Salad

Chicken
Bowtie Pasta Salad
4 Chicken Breasts cooked

1 CupCashews

1 cup grapes halfed

1 cup pineapple tidbits

2 celerystalks

2 pkgs. pasta (bowties and corkscrews) chopped green onions(as much as you like)

I put about 1 cup mayo to a bottle of light house cole slaw dressing (in the
refrigerated part by the produce) chop everything up and add cooked pasta
and cooked and shredded chicken. Add dressing just before serving. serve on
rolls or crossants or by itself!! This serves 10 people easily.

Chicken Pot Pie

3-4 cut up carrots

5-6 cut up potatoes

1 onion, chopped

1 package peas

4 boneless skinless cooked chicken breasts1 tsp salt2-

2 to 4 pre-made pie crusts

Filling:1 cup butter, melted6 tsp chicken
bullion (with no MSG) 1 Cup flour, ½ tsp salt½ tsp pepper 5 ¼ cups water2 cups
milkINSTRUCTIONSCook carrots, potatoes, and onion
on stovetop until soft but not mushy. Add peas when vegetables are done. Boil
chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done
and set aside. For filling: In a large sauce pan combine melted butter, flour,
chicken bullion, salt and pepper. Let it cook for a little bit to warm up the
flour and then add water and milk. Stir constantly with a wire whisk until
thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into
pie crusts and fill pie full then top with another crust and cut a slit in the
top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden
brown.

Apple Carmel Creamcheese Dip

Apple Caramel Dip

1 pkg (8oz) cream cheese

3/4 cup brown sugar

1 container caramel (usually found in the produce section)

1 pkg skor bits or chopped skor bars.

Granny Smith apples, sliced.

Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving
plate. Heat the caramel slightly (about 15 second in microwave) to
make spreadable. Spread on top of cream cheese. Sprinkle the package
of Skor bits all over the top. Serve with sliced Granny Smith apples for
dipping.

Bacon Wrapped Sugar Topped Smokies

Bacon wrapped, Sugar Topped Smokies

1 lb Bacon

1 Bag Little Smokies
1 Cup brown Sugar

Preheat oven to 325. Line a baking sheet with
aluminum foil. Cut bacon into thirds (lengthwise). Wrap each Smokie
with a piece of bacon and secure with a toothpick. Place onto
baking sheet.Sprinkle brown sugar generously over the bacon
wrapped smokies. Bake for 40 minutes.

Easy Cream Cheese Shrimp Dip

Cream Cheese Shrimp Dip

From the Kitchen of: Kathy

INGREDIENTS

1 package cream cheese,
1 bottle Cross and Blackwell cocktail sauce

1-2 cans baby shrimp

INSTRUCTIONS

Soften cream cheese and spread out onto plate. Pour cocktail sauce over cream

cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready

to serve. Tastes best with Wheat Thins or Ritz. Great for the Super Bowl!

Ghost Chili

1 whole Roasted Chicken (cut up into bite sized pieces)

I bought mine at Costco

1 med. white onion, chopped

2 Tbsp. garlic powder

32 oz. chicken broth

4 - 15 oz.cans Great Northern beans

2 - 4 oz. cans chopped green chiles

2 tsp salt

1 tsp cumin

1/2 tsp pepper

1/2 tsp cayenne (opt)


Saute chicken breast, chopped onion and garlic powder together in a little oil. Add the rest of the ingredients and simmer for 30 minutes. Then add 2 cups of cream and a half cup milk, plus 1 cup sour cream. Enjoy!

Fresh Fig, Spinach, & Goat Cheese Salad

1 cup baby spinach, chopped
1 fresh fig, quartered
1 oz goat cheese, crumbled
salt and fresh cracked pepper
1 T superfruit berry vinaigrette

Zucchini Cupcakes

I haven't tried this recipe but it looks great! I got if from tasteofhome.com

Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Enchilada Lasagna

Ingridients:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Cook Chicken. Season with salt and pepper.Then break into bite sized pieces.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

Prepare a bowl of water that you will dip your corn tortillas in, and the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just top with cheese.
Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...

Spinach Salad with Blue Cheese Dressing

Everytime we go up to market street grill we order this easy simple salad! Its just the best in the summer! Enjoy!

SPINACH SALAD WITH WARM BLUE CHEESE
DRESSING


1 1/2 lbs. spinach leaves, cleaned & trimmed
1 red onion, diced
2 cloves garlic, minced
1/4 c. olive oil
3 tbsp. balsamic vinegar
2/3 c. light cream
4 oz. blue cheese, crumbled
3/4 c. coarsely chopped walnuts

1. In large salad bowl combine the spinach and onion; refrigerate.
2. Saute the garlic in olive oil over moderate heat until soft.

3. Add vinegar and stir to blend. Bring to a simmer.

4. Whisk in cream, the sauce will split, bring to simmer at a very low heat. Whisk in cheese, continue stirring.

5. Pour sauce over spinach. Toss. Add walnuts. Serve. Makes 4 servings.

Knock you Naked Brownies!

Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

I found this recipe on Allrecipes and it is so amazing! You'll want to make two pans!

Perfect Party Cake

Perfect Party Cake
(from Dorie Greenspan in Baking: From My Home to Yours)
This recipe makes 24 cupcakes or a 2 layer cake (with 9 x 2" pans)


For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk, at room temperature
4 large egg whites, at room temperature
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract



Getting Ready: Preheat oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet. If you are making cupcakes, line cupcake wells with paper liners.

To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is well blended, then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. (Cupcakes will need to bake about 20-22 minutes.) Transfer the cakes to cooling racks and cool for about 5 minutes, then remove them from the pans. Cool completely before frosting.

For the frosting:
This is my own simple buttercream starting point. I start with this, and then I add more/less cream or powdered sugar depending on what consistency I want the frosting to be. There is a lovely buttercream tutorial at My Baking Addiction if you would like more information.

1 cup butter (2 sticks), very soft
2-3 oz. cream cheese (you can leave this out, I just like to add it because I cuts the sweetness somewhat)
1 tsp vanilla
4 cups powdered sugar
4-8 Tbsp cream or milk

Cream the butter and cream cheese, add the vanilla and powdered sugar 1 cup at a time and blend well. Add enough cream or milk to bring the frosting to a spreadable consistency. And then, whip it, and whip it good.

Cherry Lime-Aid Drink (like Sonic)

I found this recipe on the Little Brown House Blog - I love love love Cherry Limeaids at Sonic and thought you would love this too!

Here is all you need-

1 can frozen limeade concentrate,

1- 2 liter bottle Sprite,

Juice from 1 10 oz jar cherries

Fresh limes (optional)



Simply put it all together.. tough huh?

Add slices of limes to the pitcher and the glasses, and put cherries in the glasses only.

CRANBERRY PISTACHIO COOKIES

I found this on the "Harwards" blog and it thought it would be a great recipe to try out and to share! Enjoy!

Take 1 pouch of Sugar Cookie Mix
1 (3.4 oz) Pistachio instant pudding mix
1/4 cup flour...stir together.

Add:
1/2 cup butter, melted
and 2 eggs

Add:
1 cup dry roasted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
(optional, a tiny bit of green food coloring)
I didn't add any to these though.

Bake for 8-10 minutes at 350'
take from oven and let them set on the
cookie sheet for 2 minutes, then rack to cool.

Makes two dozen delicious cookies!

4th of July French Toast

This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious! This recipe started when Becca made it for us and now we like to serve it when we have a crowd for breakfast. Its great with berries on the side!

Casserole:

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.

Banana Sour Cream Muffins

My house smells so good this morning! I've got some of these baking in the oven right now.

This wonderful recipe comes from my Mother-in-law Jean. She made these for us while I was up with my children visiting. They are so delicious!

1/2 cup butter

(room temperature)

1-1/4 cups sugar

2 eggs

1/4 cup sour cream

1 tsp. baking soda

2 bananas, mashed

1-1/2 cups flour

1 tsp. vanilla

1/2 tsp. salt

350 oven. Line muffin tin with paper baking cups.

Cream butter and sugar. Add eggs; beat well. Stir in next 5 ingredients.

Fill muffin tins 2/3 full.
Bake 20 to 25 minutes or until tops spring back when lightly touched.

QUICK TIP from Grandma Jeano:

I like to place the muffin tin with the filled paper cups (unbaked) in the freezer.

When frozen put filled baking cups in an air tight freezer bag

and return to freezer.

Freeze up to 3 months.

To bake - return frozen cups to muffin tin.

Bake as directed below, increasing baking time by 5 min.

What a SMART idea for a BUSY morning!

Craisen Salad

1 head red leaf lettuce

2 heads boston/bibb/butter lettuce

1 large can mandarin oranges, drained (or fresh if you have them)

1 cup craisens

1 cup grated mozzarella cheese

1 cup sliced almonds

1 Tbsp. butter

2 Tbsp. maple syrup(or agave, but I like maple syrup best!)

Saute almonds over medium heat with butter and maple syrup, stirring constantly until light brown (be careful not to burn). Remove from pan and set aside. Toss all remaining ingredients together. Add nuts and dressing right before serving.

**Again I like to taoos a small amount of dressing on each individual salad so you can save the leftover salad and it's not soggy.

**Because this is a homemade dressing without fillers a little goes a long way!

**Also when I made this I only did one head of each red and butter lettuce and it was still tons! One head of lettuce would be plenty for a family of 6.

recipe from green smoothie girl... My HERO!

Craisen Salad Dressing

It doesn't have any craisens in it but it is a beautiful purple/red color, and yummy on the craisen salad!

This batch makes over 2 cups. So freeze half for a salad later!

1/2 cup raw honey

1/2 cup apple cider vinegar

1 Cup extra virgin olive oil

1 Tbsp. mustard (I used brown)

1 tsp. sea salt

1 small red onion cut into fourths

1 Tbsp. poppy seeds

Blend all ingredients except poppy seeds in a high powered blender until all onion is pureed. Add poppy seeds and pulse a couple of times.

I made this while my parents were in town with the Craisen Salad and everyone loved it!

The BEST Ranch Dressing

1 cup buttermilk

1 cup sour cream

1 Tbsp. dried parsley

1 Tbsp. dried chives

1 tsp. sea salt

1 tsp. ground black pepper

1 tsp. onion powder

1 tsp. garlic powder

Blend briefly in a high-powered blender until just mixed. Pour into a jar, and put in the fridge for a few hours to meld flavors. If you want more of a ranch dip just use 2 cups sour cream instead of the buttermilk. This would last longer too!

There you have it! No MSG, preservatives, and YUMMY!!! My kids love it:)

Spinach Orzo Ensalada Salad

Spinach Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)

10+ cups spinach (about 2 10-oz. bags), chopped

1 pkg. fresh basil, cut into ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4-oz. jar), drained

1/2 cup raw pine nuts (optional: toasted)

optional: shaved/grated Parmesan to taste

Toss all ingredients except optional Parmesan. Add ZESTY DILL dressing (below) to taste and toss. Top each plate with shaved Parmesan and serve.

I personally like to top each salad with their own dressing so the salad doesn't go to waste if it's not all eaten that day.

I also usually make 1/2 this because it's large. But it does store well in the fridge for a few days.

recipe from green smoothie girl

Tangy Dill Dressing

This is so yummy on the Spinach Orzo Ensalata salad. I think it would also be yummy on veggie wraps.

*One little tip about fresh juice: juice a bunch of lemons, limes, or oranges and put the juice into ice cube trays. Each cube is equal to 2 Tbsp.(1/8 cup) Pop out a couple of cubes and let defrost and you can whip your dressing up in a snap!

Tangy Dill Dressing

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 cup extra virgin olive oil

2 Tbsp. Bragg’s Liquid Aminos

1/4 cup apple cider vinegar

2 Tbsp. raw honey

2 garlic gloves

1 Tbsp. dried (or 1/4 cup fresh) dill weed

Blend all ingredients in a high-powdered blender. Makes 1 1/2 cups. Can be frozen.

This recipe comes from Green smoothie girl