Chess Brownies

1 box yellow cake mix
1/2 cup margarine or butter
3 eggs
1 pound powdered sugar
1 package cream cheese

Grease 9x13 inch pan.  Mix together cake mix, butter, and egg; press into pan with hands.  Mix together powdered sugar, cream cheese and 2 eggs; beat for 5 minutes.  Pour over the dough.  b ale for 45 minutes at 325.

Recipe from Kaylee Black

Chinese Wontons

2 pkgs. won ton wraps
1/2 lb. shrimp (optional)
6 stalks green onion
10 water chestnuts
3/4 lb. ground pork
1 tsp. slat
1 Tbsp. soy sauce
Vegetable oil for deep-frying

Chop the shrimp, green onions and water chestnuts into pieces; combine with the remaining ingredients.  Using your hands, place about a teaspoon of the pork mixture just off center on the wraps.  Brush each wrap edges with water; fold each into triangles; press edges together )make sure the edges have sealed).  Deep-fry until golden brown.

Recipe from Jessica Gunderson

(James ate the last one.....)

Almond Cream Cheese Triangles

1 ½ oz. cream cheese

1 tablespoon firm butter

1 cup Bisquick baking mix

1/4 cup milk

1 egg yolk

1 egg white, slightly beaten

1 tablespoon sliced almonds

1 tsp. sugar

Cream Cheese Filling:

4 oz. cream cheese softened

1/4 cup sugar

1/4 teaspoon almond (or vanilla) extract

1.     Heat oven to 425.

2.     Cut cream cheese and butter into baking mix, using pastry blender or fork until mixture looks like fine crumbs.

3.     Stir in milk and egg yolk. 

4.     Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.  Knead 10 times.

5.     Roll dough into 8x9 inch rectangle.

6.     Prepare Cream Cheese Filling.  Spread filling lengthwise over half of dough to within ¼ inch of edge.  Carefully fold dough over filling.

7.     Brush with egg white over top.   Sprinkle with almonds and sugar.

8.     Cut into two 4-inch squares; cut squares diagonally in half to form 4 triangles.

9.     Place on ungreased cookie sheet.

1. Bake about 15 minutes or until golden brown.  Serve warm or cold.  Cover and refrigerate remaining triangles.

Sesame Chicken

2 large boneless, skinless chicken breasts, cut into 2” pieces

Batter:

1 egg

½ cup flour

2 Tbsp. corn starch

1 Tbsp. oil

1 ½ tsp. baking powder

1 tsp. salt

½ tsp. soda

about ½ cup water

Mix all ingredients well, adding enough water to make consistency of  thin pancake batter.  Dip chicken breast pieces in batter and deep fry until golden brown, and chicken is cooked through the center.

Sauce:

1/3 cup pineapple juice

1 cup brown sugar

1/3 cup vinegar

2 Tbsp. soy sauce

3 Tbsp. corn starch

1 tsp. garlic salt

1/8 tsp. ginger

Combine all ingredients.  Cook while stirring over medium-high heat until thickened and bubbly.  Slowly pour sauce over the chicken, using only as much sauce as desired and sprinkle with sesame seeds.  Serve with rice.

Apple Dumplings

2 apples
1 package of 8 crescent rolls
1 cup sugar
1/2 cup butter (1 cube)
1 Tbsp. vanilla
1 1/2 cups lemon-lime soda (Sprite)

Turn oven on to 350.  Butter a 9x13 baking dish.  Peel apples then cut into fourths.  Roll apples up in crescent rolls by placing apple on wide end and roll toward pointed end.  Place in buttered pan.  Melt the cube of butter in the microwave then stir in the sugar and vanilla.  Evenly distribute butter-sugar mixture directly on top of apple-rolls.  Add sprite to pan (not directly onto or it will wash off the butter-sugar mixture).  Place in oven and bake for 30-35 minutes.
Serve with ice-cream if desired.

Recipe from Paige Johnson

Muffins

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup milk
1 egg
 2 Tbsp.  oil

Preheat oven to 425.  Grease bottoms only of muffin tins or use cupcake liners.  In a mixing bowl, stir together the dry ingredients.  In another bowl, blend together milk, egg and oil.  Use a fork and stir until oil is broken into small globules.  Make a well in the dry ingredients.  Add liquid ingredients all at once.  Stir only 12-16 strokes, using a spoon.  Batter will not be smooth.  Add ingredients from the following list if desired.  Drop batter into muffin tin and bake for 15-20 min.

Add-Ins:

1/4 cup blueberries, drained

1/2 cup banana, mashed
1/4 cup chopped nuts

2 tsp. poppy seed
1/2 tsp. flavoring (vanilla, lemon extract, or almond extract)

Variations:

2/3 cup brown sugar (omit white)
3/4 cup rolled oats
Substitute whole wheat flour

1 chopped apple
1/2 cup juice concentrate
reduce sugar to 2 Tbsp.
omit milk

1/3 cup shredded cheese
4 strips bacon, cooked and crumbled
reduce sugar to 2 Tbsp.

Topping:

1 Tbsp. melted butter
2 Tbsp. sugar
2 Tbsp. flour
Stir until crumbly.  Put on top of muffin before baking.

Pumpkin Chocolate Chip Cookies

1 cup shortening
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
3 cups canned or cooked pumpkin
4 1/2 cups flour
2 tsp. baking powder
2 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
2 tsp. nutmeg
1 cup chopped nuts (optional)
1 large package chocolate chips

Cream together shortening and sugars.  Beat in eggs and pumpkin.  Stir in remaining ingredients.  Drop onto cookie sheets.  Bake at 375 for 13-15 minutes.

Recipe from Maddie Bown

Potato Rolls

1 package yeast dissolved in 1/2 cup warm water
1 cup milk
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 cup mashed potatoes
2 beaten eggs
About 5 cups flour

Dissolve yeast in water.  Measure the milk into a sauce pan and add the shortening.  Heat until milk is scalded.  In a large bowl, combine the milk/shortening, salt, sugar and potatoes.  When mixture has cooled down a bit add the yeast mixture and eggs.  Mix thoroughly with electric mixer.  Add two cups of the flour and mix in.  Set aside the mixture and using a large spoon mix in two more cups flour.  Pour dough onto floured counter top.  Add enough flour to make a dough that you can handle.  Knead for about 10 minutes or until smooth and elastic.  Rub the surface of the dough with shortening, cover and let rise until double in volume.  Punch down dough and then form into rolls.  Cover and let rise again until double in size.  Bake at 375 for 10-15 minutes.

One-Hour Bread

5 1/4 cups flour
2 tsp. salt
2 Tbsp. yeast (saf instant)
1/4 cup sugar
2 Tbsp. lecithin (soy)
2 cups HOT water
optional:  cinnamon chips

Preheat oven to 350.  Mix together dry ingredients.  Make two holes or wells in the mixture.  Add the lecithin and hot water.  Mix together then knead for five minutes.  Shape into two loaves and place in loaf pans sprayed with Pam.  Let raise for 25 minutes.  Bake for 25-30 minutes.

Recipe from Mandy Muhlestein

Sausage Gravy

½ pound sausage

1 Tbsp. flour

1 cup milk

Crumble and cook sausage in large skillet over medium heat until browned.  Prepare a roux by stirring in flour.  Gradually stir in milk.  Cook gravy until thickened. 

Baking Powder Biscuits

1 ½ cup all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

½ cup plus 1 tablespoon milk

Preheat oven to 425. 

 Combine all dry ingredients.  Using a pastry blender or fork, cut shortening into dry ingredients until the shortening has been cut into pieces the size of small grains of rice.  Add the milk all in one portion.  Stir for approximately 10 strokes.  Turn remaining dough out onto a lightly floured countertop.  Dip fingertips into small amount of flour; pat out dough to 1-inch thickness; fold half of the dough onto the other half.  Again pat dough 1-inch thick; repeat manipulation process until the dough has been patted out and folded at least 5 or 6 times.  After the last folding of the dough, roll the dough ¾ inch thick with a lightly floured rolling pin.  Dip biscuit cutter into flour before cutting each biscuit.  Use even pressure in cutting down on the dough to get more evenly shaped biscuits.  Place the cut biscuits on an un-greased baking sheet.  Have sides of biscuits touching if soft biscuits are desired.  Set biscuits apart for crisp crust biscuits.   Bake for approximately 15 minutes.

Angel Food Cake

2 egg whites

1/8 teaspoon cream of tarter

1/8 teaspoon salt

¼ cup plus 1 tablespoon sugar

¼ cup flour

1/8 teaspoon vanilla

Preheat oven to 350.

Sift 1 tablespoon of sugar with the flour.

In a glass or metal bowl, beat egg whites until foamy.  Add cream of tarter, salt, and vanilla.  Continue beating until soft peaks form (peaks bend slightly when beaters are lifted).  Add remaining sugar in approximately 5 portions to the beaten egg whites.  Beat 6-8 revolutions of the beater after each addition of sugar.  Do not over-beat.  Add the flour mixture in four equal portions to the egg white-sugar mixture.   Fold in gently.  Do not over-blend.  Use the rubber spatula to push the batter into an un-greased small aluminum loaf pan.  Bake for 25-30 minutes at 350.  The top will spring back when lightly pressed with the finger.

Shortened or Butter Cake

                              

Yellow Cake:
¼ cup butter, softened                                               

2/3 cup sugar                                                            

½ tsp. vanilla                                                              

1 egg                                                                           

1 ¼ cup flour                                                            

1 teaspoon baking powder                                         

¼ teaspoon salt                                                           

2/3 cup milk              

 Chocolate Cake Variation:
1/4 cup butter, softened
3 Tbsp. cocoa
3/4 cup sugar
12 tsp. vanilla
1 egg
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp soda
 ¾ cup milk

Preheat oven to 350.  In a small bowl stir together the flour, salt, baking powder, (soda and cocoa for chocolate variation).  Place butter and vanilla in a second bowl; add sugar very gradually while mixing on medium speed; add the egg then beat for 1 minute.  Add approximately half the flour mixture and half the milk.  Beat at medium speed for one minute.  Add the last portion of flour and liquid.  Beat for 2 more minutes at high speed.

Round cake:  Bake for 25 minutes.  Twelve cupcakes:  Bake for 15 minutes.

Lemon Pancakes with Lemon Syrup

Pancakes:
1 1/2 cups flour
1 Tbsp. sugar
1/4 tsp. salt
1 Tbsp. baking powder
2 Tbsp. oil
1 egg
1 1/4 cups milk
zest of one lemon
juice of 1/2 lemon

Combine flour, sugar, salt and baking powder in a large bowl.  Add oil, egg, milk, and lemon juice and zest; stir; batter should remain a little lumpy.  Butter a warm griddle or frying pan.  Drop about 1/4 cup of batter into pan.  Let cook until edges are brown and dry.  Flip pancakes and cook the other side.

Syrup:
1 1/3 cup sugar
1/3 cup brown sugar
2/3 cup water
peel on one lemon

Place sugars and water in a pan on stove top.  Bring to a boil over high heat, stirring occasionally.  Remove peal from lemon in large chunks, add to the syrup.  Boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup.  Remove lemon peel pieces with a spoon and discard.

Serve warm pancakes with butter and arm lemon syrup.

Recipe from Samantha Smith

Chocolate Chip Cookies

1 cup butter
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 1/2 tsp. vanilla
3 1/2 cups flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 bags chocolate chips

Preheat oven to 350.  In one bowl combine butter, sugar, eggs and vanilla.
In a second bowl mix together flour, salt, baking powder and baking soda.
Combine the two bowls and blend well.  Place by spoonfuls on cookie sheet.
Bake 9-10 minutes or until edges brown.

Recipe from Chrissy Grey

Vanilla Pudding

1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 egg yolks, slightly beaten

1 tablespoons butter

2 teaspoons vanilla

1. Mix sugar, cornstarch and salt in 2-quart saucepan.
2. Gradually stir in milk
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute; remove from heat.
4. Gradually stir at least half of the hot mixture into egg yolks.
5. Pour mixture back into saucepan.  Boil and stir one minute, remove from heat.
6. Stir in butter and vanilla
7. Pour into dessert dishes.  Cover and refrigerate.

Variation:

Chocolate:  Increase sugar to ½ cup and stir ¼ cup cocoa into sugar mixture. Increase cornstarch to 3 Tbsp.

Chicken Noodle Soup with Homemade Egg Noodles

Noodles:

1 egg

2 tablespoon milk

1/2 teaspoon salt

1 cup flour

1. Mix together the egg, milk, and salt
2. Gradually add the flour to form a very stiff dough.
3. Knead for until smooth and elastic.  Let the dough rest for 10 minutes.
4. Roll dough as thinly as possible over a floured surface.
5. Cut into noodles by rolling up and slicing, or whatever method you prefer.

Chicken Noodle Soup: 

6 cups water

2 pieces chicken (including skin and bone)

¼  onion, chopped

2 stalks celery, chopped

3 teaspoons (or three cubes) chicken bullion.

1. Place chicken in a soup pot with 6 cups water and bring to a boil.  Reduce heat, add chopped vegetables and bullion; continue cooking over medium heat for 20-30 minutes. 
2. Remove chicken, cut meat from bones and return meat to soup stock.
3. Bring liquid to a boil and drop in the noodles .  (Add a few commercially prepared noodles if you’re not familiar with taste and texture).
4. Reduce heat and simmer uncovered for 10 minutes.

Quinoa

2 cups of quinoa
2 10.5 oz. cans cream of chicken soup
4 cups chicken broth
1 28 oz. can of green enchilada sauce
1 8 oz. package cream cheese, cubed
2-4 chicken breast, cubed

Combine all the ingredients i a slow cooker and cook on low for 6-8 hours.
Before serving, stir in 1 1/2 cups sour cream and 2 cups cheddar cheese.

Recipe by Jennifer Keele

Champurrado

(A chocolate based, warm and thick Mexican drink)

4 cups water
2 whole cinnamon sticks
Bring to boil, then remove cinnamon sticks.  Add:
2 rounds Abuelita Mexican chocolate
8 cups milk
1 can evaporated milk
Stir over medium heat until chocolate is melted.  Mix together:
1 heaping tablespoon cornstarch
1/2 cup cool water
Add to main pot, then add:
1 cup brown sugar
Continue stirring over medium heat until warm and thickened.