Maple Syrup Cookies

Ingredients

1 teaspoon baking soda
1 tablespoon milk
1 egg
1/2 cup plus 2 tablespoons shortening
1 cup maple syrup
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 (8 ounce) package semisweet chocolate chips

Directions

Preheat oven to 350 degrees. In small cup, dissolve baking soda in milk and set aside. Cream egg, shortening and syrup. Add flour, baking powder, salt, vanilla, and baking soda mixture; blend well. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet and bake for 12 to 15 minutes.

**This recipe is from the Amish Friends Cookbook by Wanda E. Brunstetter.**

Hash Brown Potato Casserole

Ingredients

2 lb. frozen hash browns, thawed
1 stick butter
1 cup chopped onion
1 8 ounce package shredded Cheddar cheese
1 teaspoon salt
1 teaspoon garlic powder
1 pint sour cream
1 can cream of chicken soup
2 cups crushed Ritz crackers

Directions

Cut butter into small slices. Combine all ingredients except crackers. Pour into casserole dish. Sprinkle crackers on top. Bake at 350 degrees for 1-1/2 hours.

**This recipe comes from Sharing Our Best: Girlfriends Unlimited, New Hope Church.**

Chicken Macaroni Casserole

Ingredients

2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.

Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.

Yields 6-8 servings

**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**

Blueberry Buttermilk Coffeecake

Ingredients

for the coffeecake:

1/2 cup butter
1 1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

for the topping:

2/3 cups all-purpose flour
2/3 cup sugar, white or brown
6 tablespoons butter, softened

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Sift together 4 cups flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries by hand. Pour batter into prepared pan.

In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Creamy Peanut Butter Pie

Ingredients

8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
Graham cracker pie crust
chocolate shavings or fudge syrup

Directions

In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pie crust. Top with chocolate shavings or fudge syrup. Refrigerate for several hours before serving.

**Notes~I made the pie crust out of peanut butter cookies. I just stuck them in the food processor, added 4 Tbsp. of butter, and pressed it into a pie pan. Also, to make chocolate shavings, just put a chocolate candy bar in the freezer for a bit and then use your vegetable peeler to make shavings.**

Chicken Cordon Bleu

Ingredients

8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.

Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Makes 8 servings

Chicken Cordon Bleu published in Taste of Home December/January 2008, p34

Country-Fried Steak

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 beef cube steaks (1 pound total)
3 tablespoons canola oil
1 can condensed cream of mushroom soup, undiluted
1 cup milk

Directions

In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip in the buttermilk and coat with crumbs.

In a large skillet over medium-high heat, cook the steaks in oil for 2-3 minutes on each side of until golden and no longer pink. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

**This recipe comes from a Taste of Home Special Issue called Dinner on a Dime...March 2010.**

Chicken & Broccoli Braid

Ingredients

12 ounces cooked chicken, chopped (2 cups/about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise (or Miracle Whip)
1 tsp dried dill weed
1/4 tsp salt
2 pkgs (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Directions

Preheat oven to 375 degrees. Chop chicken & broccoli; place in large bowl. Chop bell pepper and add to bowl. Press garlic over vegetable mixture using garlic press. Add shredded cheese, mayonnaise, dill mix, and salt. Mix well.

Unroll 1 pkg. of crescent doughl do not separate. Arrange longest sides of dough acress width of a 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, life strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.

Bake 25 to 28 minutes or until deep golden brown. Cut and serve.

Yields: 10 servings

Pizza Biscuit Bake

Ingredients

3-1/3 cups Original Bisquick Mix
1 cup milk
2 cans (8 oz each) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Directions

Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).

Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

Bake 20-25 minutes or until golden brown.

Note~Yummy...especially for kids! So easy to make, which was great for me. You can play around with this base recipe and add ingredients. Anything you would put on pizza can be added.

Turkey Treats

Ingredients

Canned vanilla frosting
Round cracker...like Ritz
Candy corns
Chocolate kisses
Caramel

Directions

1. Spread some canned vanilla frosting on a round cracker.
2. Place a chocolate kiss near the bottom of the cracker.
3. Add candy corns above the kiss to make feathers; place one candy corn on the kiss for the head.
4. Let the frosting dry.
5. To make the turkey stand up, attach a caramel to the back with more frosting.
6. Make-Ahead Tip: make these edible decorations up to 3 days ahead. Store in an airtight container.