Santa Cupcakes

So this isn't really a recipe, but I loved these cupcakes when I saw them in a magazine and they turned out so cute! Here is what you do (in case you can't figure it out!):

1. Use white frosting for Santa's face

2. Use either red frosting or red gel for the hats

3. Do a strip of white frosting between the white and red to line the hat

4. Use chocolate chips for the eyes

5. Use red hots for the nose

6. Use marshmallows for the hat puff

7. Use cocunut to do the beard

These are seriously so easy to do and so much fun! Caleb loved helping! We don't like cocunut so there isn't any on our cupcakes, but I thought they still turned out pretty darn cute!

Sarah's Applesauce

Sarah's Applesauce
from: All Recipes.com

http://allrecipes.com/Recipe/Sarahs-Applesauce/Detail.aspx?src=etaf

Ingredients

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

PS: I threw this in the slow cooker and it worked great!

All Day Apple Butter

All Day Apple Butter
from: All Recipes.com

http://allrecipes.com/Recipe/All-Day-Apple-Butter-2/Detail.aspx?src=etaf

This year I had a ton of apples, so I made apple butter, and it is yummy and so easy. Just throw it in the crock pot, and you're good to go!

Prep Time:20 Min

Cook Time:11 Hrs

Ready In:11 Hrs 20 Min

Ingredients

• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

1. Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Golden Leaf Pumpkin Pie

Golden Leaf Pumpkin Pie
from: "Holiday Food Fun"

So far, this is the best pumpkin pie I've made, and Jon even really liked it! He's a sucker for Costco pies and I finally made one he'd rather have instead of Costco pies. The leaves didn't taste good, but the pie was delish! Here's a picture. It's the pie on the top left corner...apple pie is in the middle.

1 package (15 ozs) refrigerated pie crust, divided
1 can (16 ozs) solid pack pumpkin
1 C half and half
3 eggs
2/3 C sugar
1/4 C honey
2 t ground cinnamon
1 t ground allspice
1 t ground nutmeg
1/2 t ground ginger
1/2 t ground cloves
1/2 t salt
Golden Leaves (recipe below)

Preheat oven to 425F.

Roll 1 pie crust on floured surface into 10" circle; ease into 9 " pie plate. Trim and flute. Reserve remaining pie crust for golden leaves.

Combine remaining ingredients except Golden Leaves. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 350 F. Bake 40-45 minutes until pastry is brown and knife inserted in center comes out clean. Cool. Garnish with Golden Leaves. Refrigerate leftovers.

Golden Leaves
1 refrigerated pie crust, reserved from pie
1/2 C half and half
3 T sugar

Roll pastry on floured surface to 1/8" thickness. Cut out leaf shapes using knife from dough, about 2" by 2 1/2". mark veins in leaves with tip of knife. Roll pastry scraps into rope 1/4" thick. Cut into 2-3" pieces and twist to make tendrils.

Preheat oven to 400 F. Lay pastry leaves on bottom of inverted flat bottomed ovenproof bowl so that leaves will have a curved shape. (Leaves may also be baked flat on ungreased baking sheet.) Lay tendrils on ungreased baking sheet. Brush leaves, and tendrils with half and half; sprinkle with sugar. Bake 10-15 minutes or until golden brown. Remove to wire rack; cool completely. Makes about 12 leaves.

Easy Egg Nog Pound Cake

Easy Egg Nog Pound Cake
from: "EAGLE BRAND Holiday Magic in Minutes"

So I don't like egg nog, but this was actually good! You should try it!

prep time: 10 mins
bake time: 40-45 mins

1 (18 1/4 oz) package yellow cake mix
1 (4 serving size) package instant vanilla flavor pudding and pie filling mix
3/4 C egg nog
3/4 C vegetable oil
4 eggs
1/2 t ground nutmeg
powdered sugar (optional, recommended by me)

Preheat oven to 350 F.

In large mixing bowl, combine cake mix, pudding mix, egg nog, and oil; beat on low speed until moistened. Add eggs and nutmeg; beat on med-high speed 4 minutes.

Pour into greased and floured 10" fluted or tube pan.

ake 40-45 minutes or until toothpick inserted near center comes out clean.

Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar if desired.

Choco-Peanut Pinwheels

Choco-Peanut Pinwheels
from: "EAGLE BRAND Holiday Magic in Minutes"

prep time: 15 mins
chill time: 2 hours

1 C (6 oz) peanut butter-flavored chips
1 14 oz can sweetened condensed milk
1 C (6 oz) semi-sweet chocolate chips
1 t vanilla extract

Cut waxed paper into 15x10 " rectangle; butter paper.

In heavy saucepan, over low heat, melt peanut butter chips with 2/3 C milk. Cool slightly. With fingers, press evenly into thin layer to cover waxed paper. Let stand at room temperature 15 minutes.

In heavy saucepan, melt chocolate chips with remaining milk. Remove from heat; stir in vanilla. Spread evenly over peanut butter layer. Let stand at room temperature 30 minutes.

Beginning at 15" side, roll up tightly, jelly-roll fashion, without waxed paper. Wrap tightly in plastic wrap.

Chill 2 hours or until firm. Cut into 1/4" slices to serve. Store covered at room temperature. Makes about 1 1/2 lbs.

PS:I don't have a picture, but they look like cinnamon rolls, with the peanut butter on the outside. Soooo good!

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge
from: "EAGLE BRAND Holiday Magic in Minutes"

This is super easy and sooo good.

Prep Time: 10 mins
Chill Time: 2 hours

3 6 oz packages semi-sweet chocolate chips (3 cups)
1 14 oz can sweetened condensed milk
dash salt
1/2 to 1 C chopped nuts (optional)
1 1/2 t vanilla extract

Line 8 or 9" square pan with foil. Butter foil; set aside.

In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly in prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Makes about 2 lbs.

For Marshmallow Fudge: Stir in 2 T butter with vanilla. Substitute 2 C mini marshmallows for nuts. Proceed as directed above.

Peppermint Fudge

Peppermint Chocolate Fudge
from: "EAGLE BRAND Holiday Magic in Minutes"

1 12 oz package milk chocolate chips (2 cups)
1 C (6 ozs) semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
dash salt
1/2 t peppermint extract
1/4 C crushed hard peppermint candy

In saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in extract. Spread evenly into foil-lined 8 or 9 " square pan. Sprinkle with peppermint candy.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.

Holiday Peppermint Candies

Holiday Peppermint Candies
from: "Classic Christmas Recipes"

Makes 5 dozen and they are scrumptious! I made these last year and gave them out and they were a huge hit!

1/2 package (4 ozs) cream cheese, softened
1 T butter or margarine
1 T light corn syrup
1/4 t peppermint extract or few drops peppermint oil
4 C powdered sugar
Green and red food coloring
sifted powder sugar
Green, red, and white decorating icing (optional)

Mix cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer on medium speed until well blended. Gradually add 4 C powdered sugar; mix well.

Divide mixture into thirds. Knead a few drops green food coloring into first third; repeat with red food coloring and second third. Wrap each third in plastic wrap.

Shape into 1 " balls working 1 color mixture at a time. Place on wax paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sifted powdered sugar.

Repeat with remaining mixtures. Decorate with icing. Store candies in refrigerator.

Stained Glass cookies

Stained Glass Cookies
from: "Classic Christmas Recipes"

prep time: 1 hour
chill time: 2 hours
cook time: 6 minutes
total time: 3 hours 6 minutes

I absolutely love these cookies...not your traditional sugar cookies, and are very yummy!

Ingredients:
1/2 C margarine or butter, softened
1/2 C sugar
1/2 C honey
1/4 C egg substitute, or 1 egg
1 t vanilla extract
1 t Baking Powder
1/2 t baking soda
1/2 t salt
5 (.90 oz) rolls Five Flavor or Fancy Fruits LIFE SAVERS candy

Beat together margarine or butter, sugar, honey, egg substitute, and vanilla in bowl with mixer until creamy. Mix in flour, baking powder, baking soda, and salt. Cover; refrigerate at least 2 hours.

Roll dough on lightly floured surface to 1/4" thickness. Cut dough into desired shapes with 2 1/2-3" floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2-3/4" border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough, re-rolling scraps as necessary. (I found using a knife to dig out the middle is the easiest way; at first it was kind of hard, but got easier after a few tries.)

Crush each color of candy separately between two layers of wax paper. (We actually used a rolling pin and a baggie...worked great!) Spoon crushed candy inside centers of cut-out cookie shapes.

Bake in preheated 350 F oven for 6-8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

Seriously, I LOVE these cookies! Great flavor, thanks to the honey I think.

Frozen Peanut Butter Pie

Frozen Peanut Butter Pie
from: "Classic Christmas Recipes" book

I absolutely love this dish! I tried it a few years ago...oh so good!

prep time: 20 mins
freeze time: 4 hours

Ingredients:
Chocolate Crunch Crust (recipe below)
1 8 oz package cream cheese, softened
1 14 oz can Sweetened Condensed Milk (NOT Evaporated Milk)
1/4 C Peanut Butter
2 T Lemon Juice
1 t vanilla extract
1 C (1/2 pint) whipping cream, whipped
Chocolate fudge ice cream topping

In large mixing bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla.

Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm. Return leftovers to freezer.

Crust: In heavy saucepan, over low heat, melt 1/3 C margarine or butter and 1 6 oz package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 C Rice Krispies until completely coated. Press on bottom and up side to rim of buttered 9 " pie plate. Chill 30 minutes.

Mashed Sweet Potato and Squash...side dish

Scott's Sweet Potato and Butternut Squash Mashers
from: allrecipes.com

http://allrecipes.com/Recipe/Scotts-Sweet-Potato-and-Butternut-Squash-Mashers/Detail.aspx?src=etaf

"Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber." Seriously it is very good!

• 3 sweet potato, peeled and cubed
• 1 butternut squash- peeled, seeded and cubed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup sugar free maple flavored syrup

Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Tasty Polynesian Dish

Polynesian Dish

from: Kelli Hesse

This is seriously so good and easy. Jon loves it! I actually froze the sausage, onion, and green pepper so it's ready for the next time I want it.

1 lb polish sausage (about 4 or 5)

1 cup sliced onion

1 cup green pepper (about 1/2 large green pepper)

3 TB veg. oil (Kelli uses 1, I used 2)

1 16oz can diced tomatoes

1 20oz can pineapple chunks or tidbits (reserve drained juice in cup)

1 cup beef broth (can use 1 bullion cube dissolved in 1 cup water)

1TB packed brown sugar

¼ tsp garlic powder

¼ tsp pepper

2 TB corn starch

Rice

Cook sausage, onion and pepper in oil until onion is tender. Add tomatoes, pineapple, broth, brown sugar, garlic and pepper. Cover and simmer 5-10 minutes. Stir occasionally. Mix cornstarch with reserved pineapple juice. Add to mixture and cook until sauce is thickened. Serve over rice.

Zucchini Bread

Zucchini Bread
from: Kelli Kaufman, who probably got it from her mom! :) Or somewhere else...

Yields: 2 loaves

This is some great zucchini bread. Jon even likes it, so it must be good! Way better than banana bread too!

3 eggs beaten well
1 cup oil
2 cups sugar
2 cups grated zucchini (about 3 zucchini)
3 tsp vanilla
1/2 tsp baking powder
1 1/2 tsp baking soda
4 tsp cinnamon
1 1/4 tsp nutmeg
3 cups flour
1/2 tsp salt
1 cup any of the following: nuts, raisins, or chocolate chips

Mix the first 5 ingredients. Stir dry ingredients together in a separate bowl, then add to the first ingredients and mix. Grease and flour 2 loaf pans. (I just grease and it's fine.) Put chocolate chips (or nuts/raisins) on top of batter, and press into the batter.

Bake at 350 for about 1 hour (55-65 mins) depending on loaf size. Bread is done when a toothpick inserted into the middle comes out clean.

Pumpkin Cookies

Pumpkin (and Choc Chip) Cookies
from: Ember Marini

Be prepared to either freeze or share these cookies...supposedly it makes 5 dozen, but I made a lot more! They sure are good though!

Ingredients
4cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
2 cups vegetable shortening
2 cups white sugar
1 can (15oz) pure pumpkin
2 large eggs
2 tsp vanilla extract
2 cups raisins or chocolate chips

Preheat oven to 350

Combine flour, baking powder, baking soda, salt, cinnamon, and allspice in medium bowl. Beat shortening and sugar in a large mixer bowl. Add pumpkin, eggs, and vanilla beat until smooth. Gradually add flour mixture at low speed until combined. Stir in the chocolate chips. Drop by rounded teaspoons onto a greased baking sheet (don't make your cookies to big or they will be gooey.)

Bake 12-15mins or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

Freeze Cookies: You can make your cookie balls, flash freeze them on a cookie sheet, then put them into a tupperware/rubbermaid container in the freezer for the next time you want to bake just a few! :)

Delicious Apple Pie (freezer)

Apple Pie
by: Maureen Danielson

I got this recipe from a friend and it is sooo delicious. Basically, every year they do a mass apple pie making day as a family, prepare the filling, and then freeze it until they are ready to make the pies. Soo good, fun, and easy.

7 C sliced and peeled apples (unless you like the peel)
1 C sugar
1 t cinnamon
1/2 t nutmeg
1 T flour

Place apples in a ziploc bag. Add dry ingredients to bag and mix. Write on bag and freeze. Pour filling into pie. Bake at 425 for 45-50 mins.

Stuffed Peppers (freezer)

Stuffed Green Peppers
by: girlfriends on the GO!

I've made stuffed peppers before, but really didn't like them. But I think these are great. And the meat mixture alone is great for little ones too-instead of baking it in the peppers, bake it in a muffin pan.

1 lb ground beef, browned and drained
1/3 C minced onion
1/2 t salt
1/2 t pepper
3 8 oz cans tomato sauce
3/4 C water
1/2 C uncooked long grain rice
1 t Worcestershire sauce
1 C shredded cheddar cheese
6 medium green peppers, with tops off and seeds cleaned out

Mix all ingredients except cheese and green peppers together. Cover and simmer 15-20 mins until rice is tender. Spoon mixture into green peppers. If freezing, see below. Otherwise, place in muffin tins and bake at 350 for 30-35 mins. (My peppers are usually too big for a muffin tin, so I just place them in a small casserole dish and they do just fine.)

Freezing Directions: After spooning the meat mixture into the peppers, wrap peppers in foil and place in a freezer bag to freeze. You can also freeze the meat and the peppers separately.

Creamy Meatballs (freezer)

Creamy Meatballs
by: girlfriends on the GO

Hope you enjoy this wonderful, mostly healthy, meal. The meatballs are veggie filled and oh so good. Even Jon liked this.

2 lbs ground beef
2 t salt
1 t pepper
1/2 onion, grated
3 eggs
2 potatoes, grated
4 carrots, grated
3/4 C milk

Sauce:
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can evaporated milk (the normal size, not the small size)

Combine meatball ingredients and form into balls. Place on a cookie sheet and bake at 400 for 20 mins. Mix sauce; add cooked meatballs. If freezing, see below. Otherwise, place in a 9 x 13 pan and bake at 350 for 30-45 mins or until bubbly. Serve over rice or noodles. (We used egg noodles and they were good.)

Freezing Directions: Pour sauce over cooked meatballs in a freezer bag. You may want to include a package of rice or noodles with this meal.

Beef and Cheese Quesadillas (freezer)

Beef and Cheese Quesadillas
by: girlfriends on the GO

This is very easy and good. I usually have to double the recipe, but it's still worth it! You can also garnish with other toppings if you desire.

1 lb lean ground beef
1/2 C chopped onion
3/4 C chunky salsa
2 C shredded Colby-Jack Cheese
10-12 flour tortillas

Brown ground beef with onion. Drain. Mix in salsa and cheese. If freezing, see directions below. Otherwise, spoon approximately 1/2 cup of meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450 for 8 mins or until lightly browned.

Freezing Directions: Place meat mixture in a freezer bag. Include a package of flour tortillas with this meal.

Mexican Corn Chowder (freezer)

Mexican Corn Chowder
by: "Girlfriends on the GO"

This mild, south-of-the-border taste will make your taste buds say "gracias"!

Sooo delicious! I loved it and Caleb even ate it.

1 1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1/2 t garlic powder
3 T butter
2 chicken bouillon cubes
1 C hot water
1 t ground cumin
2 C half and half
2 C shredded Monterey Jack Cheese
1 15 oz can creamed corn
1 4oz can chopped green chiles
1/4 t hot sauce (Tabasco)
1 bag tortilla chips

In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese melts. If freezing, see directions below. Otherwise, serve topped with crushed tortilla chips.

Freezing Directions: Pour into freezer bag and freeze. Include a bag of tortilla chips with this meal.

Apple or Strawberry Fritters

Fritters

I got this recipe from cooks.com and you can use apples, strawberries, or other fruit too I'm sure. You can also add cinnamon to the apple fritters if you want.

1 1/2 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt

2 eggs, beaten
2/3 c. milk
1 tbsp. oil
3 c. peeled and chopped apples (or strawberries)

Combine dry ingredients. Then add in other ingredients. Stir until all is moistened. Pour oil for frying into a heavy saucepan to the depth of 1/2 inch; heat to frying temperature. Drop batter by spoonfuls into hot oil and cook until golden brown on both sides. Drain on paper towels and sprinkle with powdered sugar or confectioner's sugar. Makes 3 dozen fritters.

Delicious Apple Crisp

Apple Crisp
from: Allrecipes.com

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Scalloped Tuna

Tuna Potato Scallop

Easy Tuna scallop with potatoes and other ingredients...it's actually pretty good. If you don't like mustard (which I don't) there's hardly any taste of it. I actually made enough to bake it in a 9 x 13 pan and it was soo good. I'm not sure if you can freeze this, but I did so we'll see how it turns out.

5 medium potatoes, cooked and sliced (I didn't cook mine too much, and they were still tender)
3 Tbsp butter
1/4 C flour
1 tsp salt
1/8 tsp pepper
1 1/2 Tbsp prepared mustard
2 C milk
1 can (7 oz) tuna, drained
1 C chopped onion

Melt butter in a saucepan; blend in flour and seasonings. Gradually add milk. Cook over low heat, stirring until thick. Arrange potatoes, tuna, and chopped onion in a greased 1 1/2-quart casserole; add sauce. Bake at 350° for 50 to 60 minutes.

Scalloped Tuna serves 4 to 6.

Skewered Cantaloupe (Grilled)

Skewered Cantaloupe
"Don't turn your nose up at this dish. Melon grills beautifully and the minty sauce takes it to the next level. For a great dessert, serve it with big scoops of vanilla ice cream."

1 cantaloupe, peeled, seeded, and cubed
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves
skewers

Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with mixture.

Lightly oil grate. Grill skewers 4 - 6 minutes, turning to brown on all sides. Serve with remaining sauce for added flavor.

Note: The flavor is really very good, but the sauce looks nasty because of the mint leaves in it. Next time I'm going to strain the leaf pieces out of it and then serve the sauce with it. It really is very good with ice cream.

Cheesy Rigatoni Bake

Cheesy Rigatoni Bake
by: "girlfriends on the GO"

Serve with garlic bread and a salad...it makes a great dish!

1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine
1/4 C flour
1/2 tsp salt
2 C milk
1/4 C water
4 eggs, beaten
2 8 oz can tomato sauce
2 C shredded mozzarella cheese
1/4 C shredded parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth, gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9x13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. If freezing, see directions below. Otherwise, bake at 375 for 30 to 35 minutes.

Freezing Directions: Slightly undercook pasta. Place in a greased disposable aluminum pan. Cover with plastic wrap and then aluminum foil.

Ham and Cornbread Casserole

Ham and Cornbread Casserole
by: "girlfriends on the GO"

2 eggs
1 16 oz can cream style corn
1 16 oz can whole kernel corn, drained
1/2 C butter or margarine, melted
1 C sour cream
1 pkg corn muffin mix (Jiffy)
2 C cubed ham
1 C shredded cheddar cheese

Beat eggs. Stir in cream corn, whole kernel corn, butter, and sour cream. Add muffin mix and ham. Pour into a greased 9x13 pan. If freezing, see directions below. Otherwise, bake at 375 for 45 minutes or until center is done. Take out and sprinkle cheese on top. Return to oven until cheese is melted.

Freezing Directions: Freeze it in a disposable aluminum pan and cover with foil. Include 1 cup shredded cheese in a bag to sprinkle on after baking.

Sunday Chicken

Sunday Chicken
by: "girlfriends on the GO"

"A perfect Sunday meal-it bakes long enough for everyone to enjoy church, then come home to the wonderful smell of Sunday dinner!"

This is seriously sooo good. Very tasty, tender, and moist!

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. If freezing, see directions below. Otherwise, cover and bake at 325 for 3 hours. Serve over rice.

Freezing Directions: Cover tightly with foil. Freeze in a disposable aluminum pan. You may want to include rice with this meal.

Chicken Macaroni Bake (freezer)

Chicken Macaroni Bake
by: "girlfriends on the GO"

This dish really tastes great, but doesn't make a whole lot. It makes a very thin layer of food in the cake pan! You may need to double it.

2 C chicken, cubed and cooked
1 1/2 C uncooked elbow macaroni
2 C shredded cheddar cheese
1 can cream of mushroom soup
1 C milk
1 8oz can mushrooms, drained (optional)
1/4 tsp pepper

In a large bowl, combine chicken, macaroni, cheese, soup, milk, mushrooms, and pepper. If freezing, see directions below. Otherwise, pour into a greased 9 x 13 pan. Cover and bake at 350 for 60-65 mins or until macaroni is tender.

Freezing directions: May freeze in a freezer bag or a disposable aluminum pan.

Taco Braid (freezer)

Taco Braid
by: "girlfriends on the GO"

A great twist on your normal taco dish. (I'll be including a picture shortly.)

1 lb ground beef, browned and drained
1 pkg taco seasoning
12 Rhodes rolls, thawed (I'm sure you could use your homemade dough too)
1 15 oz can refried beans
2 C shredded cheese

Follow directions on taco seasoning packet to season ground beef. Roll out rolls together (after thawed and risen) into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then sprinkle with the shredded cheese. Use a pizza cutter (or knife) to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, see directions below. Otherwise, place on a cookie sheet and bake at 350 for 25-30 mins until bread is golden brown.

Freezing Directions: Wrap braid with plastic wrap and then aluminum foil. Freeze.

If you have questions about the crisscrossing, just ask! My mother-in-law had to explain it to me! And show me actually...

Sloppy Joes (freezer)

Sloppy Joes
by: "girlfriends on the GO"

So I know sloppy joes are easy, but this is the best recipe I've tried. The last one had way too much ketchup that I used almost an entire jar. But this stuff is sure nummy!

1 lb ground beef, browned
1 chopped onion
1/4 tsp garlic powder
1 12 oz jar chili sauce (yes this is an actual jar by the vinegar and stuff at wal-mart)
1/2 C brown sugar
2 Tbsp vinegar
2 Tbsp prepared mustard
1 16 oz can tomato sauce
1 pkg hamburger buns

Mix all ingredients together. Simmer for 15-20 mins. If freezing, see directions below. Otherwise, serve on buns.

Freezing directions: Freeze in a gallon-size freezer bag. Include a package of hamburger buns (freeze in freezer bag as well).

Porcupine Meatballs (Freezer)

Porcupine Meatballs
by: "girlfriends on the GO"

Such an easy and delicious dish...and so scrumptious! Using an ice cream scoop makes fantastic meatballs!

1 1/2 lbs extra lean ground beef
1/2 C uncooked rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, chopped onions
1 can tomato soup
1 Tbsp Worchestershire sauce

Combine ground beef, rice, salts, pepper, and onions. Mix well. Place in a 9 x 13 pan. Mix together W sauce and tomato soup and pour over meatballs. If freezing, see directions below. Otherwise, cover and bake at 350 for 1-1 1/2 hours until rice is tender. Turn meatballs halfway through cooking.

Freezing Directions: Place in a disposable aluminum pan. Cover with foil.

Freezer Choc Chip Cookies

Slice and Bake Chocolate Chip Cookies
by: "More Make a Mix Cookery" by Karine Eliason

The recipe makes 4 logsthat when baked yields 3 dozen cookies.

30 min/20 min prep

2 C butter
1 1/3 C granulated sugar
1 2/3 C packed brown sugar
1 T vanilla extract
4 eggs
5 1/2 C all-purpose flour
2 t salt
2 t baking soda
2 C semi-sweet chocolate chips
1 C chopped pecans (optional)

Cut four 14" by 12 " pieces of waxed paper and set aside. Cut four 14" by 12 " pieces of heavy duty aluminum foil and set aside.

In a large mixing bowl, cream together butter and sugars; beat in vanilla and eggs until light and fluffy. In a large container mix the flour, salt, and baking soda; gradually add the flour mixture into egg mixture until blended.

Stir in chocolate chips and nuts; divide mixture into 4 equal pieces, with lightly floured hands shape each into a 8-10" roll.

Wrap each in sheets of waxed paper and then in the foil. Label and date each package, place in freezer. These will keep for 6 months in the freezer.

To prepare cookies: Preheat oven to 350 degrees, cut frozen dough into 1" thick slices, and cut each slice in fourths. (I only did mine in half and had the cutest little cookies.) Arrange cut pieces on ungreased cookie sheet and bake 10 minutes or until lightly browned around the edges. Allow to cool slightly on cookie sheets then tranfer to wire racks.

Sooo good muffins!

Cream Cheese Carrot Muffins
From: Brenda Miskin

This is such a great muffin mix, that really tastes more like pumpkin...even Jon liked it after he found the carrot specks in it! Makes 12 muffins.

Muffin Batter:
1 can (15 oz) sliced carrots, drained
1 3/4 C flour
1 C sugar
1 1/4 t baking soda
1/2 t EACH salt and cinnamon
1/8 t EACH allspice, cloves, and nutmeg
1 egg
1/3 C oil

Filling:
1 pkg (8oz) cream cheese, softened
1 egg
1/4 C sugar

Directions:
Blend carrots until smooth. Add remaining ingredients. (Not filling). Grease muffin cups. Fill 1/3 full.

In a small bowl beat the filling ingredients until smooth.

Drop tablespoon of filling into center of each muffin. Top with remaining muffin batter.

Bake at 350 degrees for 20-25 minutes.

Great Pork Chops!

Pork Chops and Scalloped Potatoes
by: Debra Timmins, La Jara, Colorado

This is such a great pork chop recipe. The chops are soo tender and juicy and it's an easy and filling meal. Hope you enjoy it as much as we did. This is going to be a regular for us!

Ingredients:

4-6 Pork Chops
1 Can Cream of Mushroom Soup
6 Medium-sized Potatoes, sliced
1/2 Onion, sliced
Velveeta cheese

In frying pan brown 4-6 Pork Chops. After browning, place in 9 x 13 baking pan. Peel and slice 6 medium sized potatoes and 1/2 onion. Mix together and place in pan over pork chops. Mix 1 can cream of mushroom soup with 1 can of milk and pour over potatoes. Add a few slices of Velveeta cheese. (We used shredded regular cheese.) Cover pan with foil and bake at 375 for 2 hours or until potatoes are tender. Remove foil and add some more cheese to your taste. Let stand for 5 minutes and serve.