Cream Cheese Pound Cake

From Southern Living November 2001

Ingredients:
* 1-1/2 cups butter, softened at room temp
* 1 (8oz) package cream cheese, softened at room temp.
* 3 cups sugar
* 6 large eggs
* 3 cups all-purpose flour
* 1/8 tsp salt
* 1 Tbspn vanilla extract

Directions:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Do not overbeat.

2. Gradually add sugar, beating well.

3. Add eggs, 1 at a time, beating until combined.

4. Sift 3 cups flour, and combine with salt. Gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

5. Pour batter into a greased and floured 10-inch bundt pan. Smooth out the top and bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10-15 minutes before turning over onto the wire rack to cool completely.

Babi's Zucchini Bread

Ingredients:
* 3 eggs
* 1 cup oil
* 2 cups sugar
* 2 cups grated zucchini
* 3 Tbspn vanilla
* 3 cups flour
* 1 tsp baking soda
* 1 tsp salt
* 3 tsp baking powder

Directions:
1. Combine eggs, oil, sugar, zucchini, and vanilla

2. In a separate bowl, combine flour, baking soda, salt, baking powder

3. combine wet and dry ingredients.

4. pour batter into greased loaf pan and bake at 325 for 1 hour.

Cutout Cookie Glaze/Icing

Combine:
* 4-1/2 cups sifted powdered sugar
* 4 Tbspn light corn syrup
* 3-4 Tbspn + 1-2 tsp milk
* Food coloring, optional

Carla's Grandma's Snickerdoodles

Ingredients:
* 1/2 cup butter
* 1/2 cup shortening
* 1-1/2 cup sugar
* 2 eggs
* 1-1/2 tsp cream of tartar
* 1 tsp baking soda
* 1/4 tsp salt
* 2-3/4 cups flour
* 3 Tbspn sugar
* 1 Tbspn cinnamon

Directions:
1. Cream together butter, shortening, sugar, and eggs

2. Add combined cream of tartar, baking soda, and salt

3. Add flour.

4. Chill dough for two hours.

5. Combine sugar and cinnamon for rolling. Roll dough into balls and roll in sugar/cinnamon mix.

6. Place balls on ungreased baking sheet and bake at 375 for 10-12 minutes or until golden brown.

Oatmeal Chocolate Chip (Occasionally Butterscotch Chip) Cookies

Ingredients:
* 1 large egg
* 1/2 cup unsalted butter
* 1/2 cup packed, light brown sugar
* 1/4 cup white sugar
* 1 Tbspn vanilla extract
* 1-1/2 cups old fashioned whole rolled oats
* 3/4 cup all purpose flour
* 1/2 - 1 tsp cinnamon to taste
* 1/2 tsp baking soda
* pinch salt (optional)
* one heaping cup of semi-sweet chocolate chips
* Optional: 1/2 cup raisins, nuts, or butterscotch chips -- if you don't add any of these, add an extra cup of chocolate chips.

Directions:
1. Add the first five ingredients to the bowl of a stand mixer and beat on medium-high speed until creamed and well combined, about four minutes.

2. Stop, scrape down the sides of the bowl and add all the rest, except the last two ingredients. Beat on low speed until just combined, about one minute.

3. Stop, scrape down the sides, and add the chips/nuts/raisins, etc. Beat on low speed until just combined, about 30 seconds.

4. Using a large scoop, roll into balls and flatten slightly. You can place a few chips on top at this time.

5. Place on a plate or tray, cover, and refrigerate for at least 2 hours.

6. Preheat the oven to 350, line or spray a cookie sheet. Bake for about 11 minutes. Don't overbake. Allow to cool on a baking sheet for about 10 minutes before serving.

Caramel Corn

Ingredients:
* 10 cups air popped popcorn
* 1 cup light brown sugar
* 1/4 cup light corn syrup
* 1/2 cup unsalted butter
* 1/8 tsp cream of tartar
* 1/2 tsp salt
* 1/2 tsp baking soda

Directions:
1. Preheat oven to 200. Spread popcorn out onto two large baking sheets. Remove as many of the unpopped kernels as you can find. Set aside.

2. Combine sugar, corn syrup, butter, cream of tartar and salt in medium saucepan over medium high heat. Stir constantly and bring to a boil. Boil about 5 minutes. Remove from heat and quickly stir in the baking soda. Pour caramel over popcorn and stir gently until coated.

3. Bake for 1 hour stirring every 20 minutes. Allow to cool in the pan.

Blueberry Muffins

I also use the basic muffin recipe and pretty regularly change up the fruit in it.

Ingredients:
* 1/2 cup unsalted butter, melted and cooled slightly
* 2 eggs
* 1/2 cup whole milk
* 2 cups AP flour
* 3/4 cups plus 1 tsp sugar, divided
* 2 tsp baking powder
* 1/2 tsp salt
* 2-1/2 cups fresh or frozen blueberries

Directions:
1. Whisk butter, eggs, and milk in a bowl.

2. Combine flour, 3/4 cup sugar, baking powder, and salt in a separate bowl.

3. Stir wet ingredients into dry ingredients until just combined. Don't overmix. Gently fold in berries.

4. Divide batter evenly among prepared cups. Sprinkle with remaining tsp sugar.

5. Bake at 375 until knife test is clean and the muffins are golden brown, about 25-30 minutes.

Pioneer Woman's Blackberry Cobbler

This is straight up her recipe. I just wanted to have it with the rest of my regulars. I haven't gone wrong with one of her recipes, yet...I'd also love to have her kitchen and views. But, we can't have everything, so we'll have to settle for the blackberry cobbler for the time being.
http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/

Ingredients:
* 1 stick butter
* 1-1/4 cup sugar, divided
* 1 cup self-rising flour
* 1 cup milk
* 2 cups frozen or fresh blackberries

Directions:
1. Melt butter in microwavable dish.

2. In a separate bowl, pour 1 cup sugar and flour. Whisk in milk. Mix well Then, pour in melted butter and whisk it all well together. Butter a baking dish.

3. Rinse and dry blackberries. Pour the batter into the baking dish. Sprinkle the berries over the top, distributing evenly Sprinkle 1/4 cup sugar over the top.

4. Bake at 350 for 1 hour or until golden and bubbly. Can sprinkle additional tsp of sugar over the cobbler 10 minutes before done.

whipped cream, or ice cream go well...you know the drill. :-)

Different Thanksgiving Green Bean Casserole

I found this when I was making Thanksgiving dinner a few years ago, and we've made it every time since. Love it...it's not your usual green bean casserole, but if you're not married to the traditional one, this is a nice side dish for that meal or any, really.

Ingredients:
* 2 Tbspn butter
* 2 Tbspn flour
* 1 tsp salt
* 1 tsp white sugar
* 1/4 cup diced onion
* 1 cup sour cream or plain greek yogurt
* 3 (14.5 oz) cans french style green beans, (I use frozen, because I think they're crisper)
* 2 cups shredded cheddar cheese
* 1/2 cup crumbled ritz crackers
* 1 Tbspn butter, melted (for topping)

Directions:
1. Preheat oven to 350.

2. Melt 2 Tbspn butter in a large skillet over medium heat. Stir in the flour until smooth and cook for 1 minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and stir to coat.

3. Transfer the mixture to a 2-1/2 quart casserole dish. Spread the cheddar over the top. In a small bowl, combine the cracker crumbs and remaining butter, sprinkling over the cheese.

4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Roasted Vegetables

If you're willing to take the time to chop up vegetables, this is a very satisfying side! Roasting really brings out the flavor of the veggies and creates a perfect, cruncy, yet tender texture.

Ingredients:
* Veggies -- they can vary to your liking! The recipe I originally got from Allrecipes.com used the following for about 6 servings:
* 2 zucchini, chopped
* 1/4 eggplant, peeled and chopped
* 2 carrots, chopped
* 4 cherry tomatoes
* 1/2 red onion, sliced
* 1/4 red bell pepper
* 1/4 yellow bell pepper

* Marinade:
* 2 Tbspn olive oil
* 1/4 tsp each: dried rosemary, thyme, oregano, grated lemon zest
* 1/2 bay leaf, crushed
* small clove garlic, minced
* 1-1/2 tsp lemon juice
* salt and pepper to taste

Directions:
1. Combine all ingredients and marinate at least 2 hours, but preferably longer - overnight.

2. Roast uncovered at 400 for 20 mins or until tomatoes have split and edges of veggies are starting to crisp. Remove and stir. Roast for another 20 minutes. at this time, reduce heat to 200 and continue cooking until veggies are tender, turning every 20 minutes.

Brown Sugar Glazed Carrots

Ingredients:
* 1 bag of baby carrots (or cut up, whole carrots)
* 1/2 cup water
* 1-1/2 Tbspn butter
* 1-1/2 Tbspn brown sugar
* salt and pepper to taste

Directions:
1. Bring 1st four ingredients to a boil over medium-high heat.

2. Turn to low and simmer for approximately 6 minutes.

3. Turn back to high and cook until all the water is evaporated and carrots are tender.

4. Remove from heat and add salt and pepper.

Skillet Focaccia and Dipping Oil

Ingredients:

Dough:
* 3/4 cup warm water
* 1/2 tsp sugar
* 1-1/2 tsp yeast
* 2 Tbsp olive oil
* 2 cups flour, divided
* 1/2 tsp salt

Parmesan butter brush:
* 3 Tbspn unsalted OR salted butter, melted
* 1 Tbspn grated parmesan cheese
* 1/2 tsp Italian seasoning
* optional minced garlic to taste

Instructions:
1. Place water and sugar in a large bowl of a stand mixer. Stir until sugar dissolves.

2. sprinkle yeast over the water and stir a few times. Let sit until foamy (about five minutes)

3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined. Add oil and mix well.

4. Gradually add as much of the remaining flour as you can. It can sometimes only be 3/4 of it. Mix until the dough pulls away from the sides of the bowl.

5. In the meantime, preheat the oven to 220 and when it's ready, turn it off. Keep the door closed.

6. Grease a 10 inch skillet.

7. Place dough on a floured surface and fold the dough a few times until you feel it's smooth and not sticky anymore. Shape into a ball. Roll it out to the size of the skillet.

8. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes. Take the skillet out and preheat the oven to 400. Make indentations in the dough with your fingers.

9. Mix "brush" ingredients and brush dough with HALF.

10. Place skillet with dough in preheated oven for 20 minutes.

11. brush with remaining "brush" mix and let cool.


DIPPING OIL Instructions:
1. Whisk to combine 1.4 cup olive oil, 12 tsp sundried tomato paste (I just used regular tomato paste) 1/8 tsp each: dried basil, thyme, rosemary, minced garlic, and a pinch of salt and pepper.

Babi's Potato Salad

Ingredients:
* kettle of potatoes
* 6 eggs
* 1/2 small onion
* 4 stalks celery
* 2 cups miracle whip
* yellow mustard - to about the right color
* sugar - about 2 Tbspn
* Sweet pickle relish - about 1/4 cup
* salt to taste

Directions:
1. Peel, boil, chop, cool potatoes and eggs

2. Mix together with the rest of the ingredients

3. Refrigerate

Jalapeno Popper Dip

Directions/Ingredients:

1. Mix together and spread into a greased pie pan or 2 qt baking dish:
* 2- 8 oz packages cream cheese, softened
* 1 cup mayo
* 1 cup shredded mexican cheese blend
* 1/2 cup grated parmesan
* 1- 4 oz can diced green chilies
* 1 4 oz can diced jalopenos or 4 fresh, seeded jalopenjos, diced finely

2. In a bowl, mix until incorporated:
* 1 cup panko breadcrumbs
* 1/2 cup grated parmesan cheese
* 1/4 cup butter, melted

3. Sprinkle crumb mix over dip and bake at 375 for about 20 minutes or until top is browned and dip is bubbly.

4. Serve with chips, crackers, or baguette slices.

Frank's Hot Buffalo Chicken Dip

Ingredients:
* 1 block softened cream cheese
* 8-12 oz sour cream or plain greek yogurt
* 1/4 cup Franks Red Hot Sauce
* 1 big can chunk chicken (or shredded chicken to your liking)
* 1-1/2 cups shredded cheddar, plus more to your liking for the top.

Directions:
1. Mix the above together and spread into an oven safe dish, adding an additional 1/2 cup or more of cheese to the top. Add more Frank's if you want.

2. Bake at 350 for 25 minutes.

3. Serve warm with tortilla chips, fritos, celery, etc.

White Chicken Enchiladas

Ingredients:
* 2 cups cooked, shredded chicken
* 2 cups monterey jack cheese, divided
* tortillas, corn or flour -- I actually prefer flour.
* 3 Tbspn butter
* 3 Tbspn flour
* 2 cups broth
* 1 cup sour cream or plain greek yogurt
* 1- 4oz can diced green chilies

Directions:
1. Mix chicken and 1 cup monterey jack together. Roll up in tortillas and place in greased 9x13 pan.

2. In a saucepan, melt the butter, stir in the flour and cook 1 minute. add 2 cups broth and whisk until smooth. Heat over medium heat until thick and bubbly.

3. Stir in 1 cup sour cream or greek yogurt and chilies. Don't bring to a boil or you'll curdle the sour cream.

4. Pour sauce over enchiladas and top with remaining cheese.

5. Bake at 350 for 22 minutes, then under high broiler for 3 minutes to brown the cheese on top.

Tater Tot Vegetable Casserole

Ingredients:
* 2 lbs ground beef
* chopped onions and garlic as desired
* 1 can cream of whatever soup
* 16 oz bag mixed veggies of your choice
* 1/2 tsp each: salt, pepper, and garlic (if not added earlier)
* 1 Tbspn worcestershire sauce
* optional mushrooms
* 2 cups shredded cheddar
* 32 oz bag tater tots

Directions:
1. Brown ground beef with onion and garlic.

2. Add rest of ingredients, except for the cheese and tator tots.

3. Place mixture in the bottom of a greased 9x13 pan. Top with cheese, then top with tater tots.

4. Bake at 350 for 40 minutes.

Sour Cream Enchiladas

Ingredients:
* 3-4 cooked, shredded chicken breasts
* 8 oz sour cream or plain greek yogurt
* 1-10 oz can cream of whatever soup
* 4 oz diced chilies
* small onion, diced
* dash of salt
* 2 cups shredded cheddar cheese
* tortillas, (flour or corn - your choice)

Directions:
1. In a large bowl, combine all but one cup of cheese and tortillas.

2. Fill tortillas and place into greased 9x13 pan. Spread remaining mixture over the top and sprinkle remaining 1 cup shredded cheddar (or more if you like).

3. Bake uncovered at 375 for 30 minutes, or until cheese is all melty and good.

Crockpot Angel Chicken

An easy throw together, served over rice or pasta.

Ingredients:
* 1 lb chicken
* 1 can cream of whatever soup
* 8 oz brick cream cheese, softened
* packet Italian dressing mix
* 1/4 cup sour cream or plain greek yogurt
* 1/2 cup or more sliced mushrooms (canned or fresh)

Directions:
1. Put chicken breasts and mushrooms in crockpot.

2. Combine rest of ingredients in a bowl and pour over chicken.

3. Cook on low 6-8 hours, or high 4-5. Experience proves that the slow cook is the way to go on this, though, unless you're in a bind and forgot to get the stuff in the crockpot until too late. :-)

Simply Great Chicken

Another easy Pinterest find.

Ingredients:
* 2-4 Chicken breasts, depending on size
* Packet of Italian Dressing Mix
* 1/2 cup brown sugar

Directions:
1. Mix seasoning and brown sugar together well.

2. Coat Chicken as well as possible. Any extra can be sprinkled over chicken in the pan.

3. Place chicken in a greased pan and bake at 350 for 50-60 minutes. You can turn the chicken a couple times to pour sauce over, but it's not necessary.