Candy Cane Cookies
makes about 4 dozen

1/2C. butter or margarine softened
1/2C. shortening
1C. confectioner's sugar
1 egg
11/2tsp. vanilla
21/2C. flour
1tsp. salt
1/2tsp. red food color

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioner's sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food color into 1 half. Shape 1tsp. dough from each halt into 4" rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on un-greased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 min. or until set and very light brown. If you wish, mix 1/2C. crushed peppermint candy and 1/2C. granulated sugar. Immediately sprinkle cookies with candy mixture; Remove from baking sheet.

Chocolate Scotcharoos

1C. sugar
1C. white karo syrup
Bring just to a boil. Remove from heat, and add 1C. of peanut butter. Stir well. Add 6C. rice crispies, mix well together, put into a 9x13" pan. Melt 1C. choc. chips, and 1C. butterscotch chips, spread over evenly.

Tomato Feta Pasta Salad

Ingredients:
1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Pineapple Jello Salad

1 large lemon jello
1cup water
1 cup pineapple juice
1/4 teaspoon salt
2 tablespoons sugar

Dissolve jello in 1 cup boiling water, add remaining ingredients and chill till slightly thick. Then whip till fluffy. Add 1 cup cottage cheese, 1 cup crushed pineapple and 1/2 cup whipped cream (measure 1/2 cup cream then whip). Let set in refrigerator.

Oriental Salad

• 1 head cabbage
• 4 green onions
• 1 pkg. Top Ramen Noodles, crushed (chicken)
• 2 1/4 oz. almonds, toasted

Dressing:

• 4 Tbsp sugar
• 6 Tbsp cider vinegar
• 1 tsp pepper
• 1 tsp salt
• 1 Cup oil
• 1 Top Ramen seasoning packet (chicken)

Shake dressing together and refrigerate several hours. Toss dressing with cabbage. Add almonds, seeds & noodles last.

THEME FOR MAY

By an overwhelming majority, this month's theme is:
SALADS!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for June's theme.

Monkey Bread

2 packages of yeast
1/2 cup sugar
2 cups lukewarm water
1 tablespoon salt
2 eggs beaten
1/4 cup oil
about 6 cups flour
1 cube margarine melted

Combine yeast, sugar and water. Do not stir, let sit 5 minutes to soften. Add salt, eggs and oil. Stir. Add the flour a little at a time, stirring until flour is mixed in. Knead the dough, about 5-10 minutes (until it's smooth and in a ball). Let rise in oiled bowl for 1 hour. Punch down dough. roll about 1/2 inch thick. Cut with round cookie or biscuit cutter. Melt margarine, put in bundt pan, stand. Cut dough on end, fitting all pieces into the pan. Rise for 45 minutes. Bake at 35o degrees for 30 minutes. Remove from pan to plate. Eat warm, pull off pieces.

Chocolate Chips Caramel Rolls

1/4 cup brown sugar
2 tablespoons butter or margarine
1 tablespoon light corn syrup
1 cup all purpose flour
1 tablespoon wheat germ
1 1/2 teaspoon baking powder
3 tablespoons shortening
1/4 cup milk
1 tablespoon butter or margarine
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/4 cup miniature semisweet chocolate pieces


In a small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Cool on 100% power (high) for 1 to 2 minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divided mixture among
six 6- ounce custard cups. Set aside.
In a mixing bowl stir together flour, wheat germ and baking powder. Cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir just till dough clings together. Turn out onto a lightly floured surface. Knead gently 15 to 20 strokes. Roll into a 10x6 inch rectangle. In a small bowl cook 1 tablespoon butter on high for 30-60 seconds or until melted. Brush over dough. Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly-roll style. Seal seams.
Slice into 1 inch pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in to microwave oven. Cook on high for 2-3 minutes or till a wooden toothpick comes out clean, turning and rearranging cups once after 1 minute. Let cool 1 minute. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm.
makes 6 rolls

Cinnamon Pull Aparts (Monkey Bread)

This came from LDS Living, I believe


Mix together:
1 ½ c. flour
2 TBSP. sugar
1 TBSP. yeast
½ tsp. salt

Add:
1 c. very warm milk
1/4 c. melted margarine
1 egg

Beat on medium speed for 3 min.

Add 1 ½ -2c. more flour until dough is soft and easy to handle. Knead until smooth. Divide into 20-24 balls. Roll each ball into ¼ c. melted margarine and cinnamon/sugar mix (½ c. sugar + 2 tsp. cinnamon). Place in well greased Bundt pan and let rise until double (abt. 20-30 min). Bake at 350 for 25 to 30 min.

Triple Berry Granola Crisp

Serves 9

one 10 ounce bag frozen blueberries
one 10 ounce bag frozen strawberries
one 10 ounce bag frozen raspberries
1/2C. Sugar
2 Tbsp. all-purpose flour
1 and 1/2C. Cascadian farm organic oat and honey granola, or other granola

Preheat oven to 375 degrees F. In an ungreased 8-inch-square (2 quart) glass baking dish, stir together the frozen berries. sugar, and flour until the fruit is coated.

Bake for 20 minutes. Stir; sprinkle with granola.

Bake for 15-20 minutes longer or until light golden brown and bubbly. Let stand for 5-10 minutes before serving.

Fruit Pizza

• 1/2 Cup Butter, softened
• 3/4 Cup sugar
• 1 egg
• 1 1/4 Cup flour
• 1 tsp Cream of Tartar
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 8 oz Cream Cheese
• 1/2 Cup sugar
• 2 tsp vanilla

Preheat oven to 350°. In a large bowl, cream together the butter and ¾ cup sugar until smooth. Mix in egg. Combine flour, cream of tartar, baking soda and salt, stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake for 8 to 10 minutes or until lightly browned. In a large bowl, beat cream cheese with ½ cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling and chill.

THEME FOR APRIL

It was a tie! This month's theme is:
BREADS & FRUITS!

As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for May's theme.

Beef Taco Salad with Tomato Dressing

Ingredients
For the Meat:
3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water

For the dressing:
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces baked corn tortilla chips (about 32 chips)

Directions
To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
Good source of: Riboflavin, Vitamin K, Manganese

Sun Dried Tomato Basil and Pasta

Sun Dried Tomato and Basil Pasta

Ingredients:
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Low Fat Sloppy Joe's

Sloppy Joe (Kids love this!)
Serves: 4

Ingredients:
Extra Virgin Olive Oil
1 large onion Diced
1 1/2 lb ground turkey
kosher salt and freshly ground black pepper
2C. Ketchup
1/4C. yellow mustard
1/4tsp. cayenne pepper
1 Tbsp. Brown Sugar
2 Tbsp. Tomato Paste
1 Tbsp. Apple Cider vinegar
5 whole wheat hamburger buns

Set a heavy-based pot over medium high heat and add a 3 count of olive oil. Add onions and saute for 2-3 minutes until translucent. Add ground turkey, season well with salt and pepper, and brown well all over, breaking it up with a wooden spoon-about 7- 10 min. Add ketchup, mustard, cayenne, brown sugar, and tomato paste. Reduce heat and simmer for 10-12 minutes. Finish with a splash of vinegar and season it once more before serving on whole wheat buns.

Low-Fat Crock Pot Chicken

• 4-6 boneless, skinless chicken breasts
• 1 can diet Pepsi or Coke
• 1 Cup ketchup
• 1 envelope onion soup (opt)

Combine all ingredients except chicken, and dump into the crock pot. Add the chicken and cook for 6 hours on high or 8 to 9 hours on low.

THEME FOR MARCH

This month's theme is:
LOW-FAT!

As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for April's theme.

Buttercream Frosting

1/2 c. butter
1/2 c. shortening
1 tsp vanilla
1/8 tsp salt
1 lb (4 c.) powdered sugar
3 Tbsp cold milk

Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, 1 c. at a time, blending well after each addition. Scrape sodes and bottom of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep frosting covered with lid or damp cloth and store in fridge when not in use.

Makes 3 cups.

Cream Cheese Cookie Dough for Cutouts

1 8 oz pkg cream cheese, softened
3/4 c. butter, softened
1 c. powdered sugar
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp vanilla or almond extract

Beat cream cheese, butter, vanilla, and sugar in a large mixing bowl at medium speed until well blended. Add flour and soda; mix well. Chill dough for 30 minutes. Roll out and cut with cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes at 325 degrees.

Makes 2 dzn cookies.

They stay soft forever!

THEME FOR FEBRUARY

This month's theme is:
VALENTINE TREATS!

As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for March's theme.

German Pancakes

1/4 cup butter
1 1/4 tsp vanilla
1 cup milk
6 eggs beaten
1/4 tsp cinnamon
1/8 tsp salt
1 cup flour
maple syrup or powdered sugar for topping

Preheat oven to 350 degrees. Melt butter in a medium (9X13) baking dish. Mix all ingredients in a bowl and pour over the mixture into the baking dish with butter. Bake 30-40 minutes, until pancake is puffy and golden brown. Cut into squares and serve maple syrup or powdered sugar.

Breakfast Souffle

1 1/2 lbs link sausage
4 eggs
8 slices white bread
3/4 lbs sharp cheddar cheese
1/2 tsp prepared mustard
1/2 tsp salt
1 can cream of mushroom soup
1 cup sliced fresh mushrooms
3 cups milk

Cut off crusts of bread and cut into pieces and line the bottom of a 9x13 pan (use a pyrex pan, no metal). Fry sausage, drain well and place on top of bread. Grate cheese and spread over this. Whip eggs with 2 1/2 cups milk, salt and mustard then pour over casserole. Let stand all night in refrigerator.
Next morning-
make sauce of: 1 can soup
1 cup mushroom
1/2 cup milk
Pour over casserole and bake at 300 degrees for 1 1/2 hours uncovered.

Hashbrown Quiche

1 24 oz pkg frozen hash browns
1/3 c. melted margarine
1 c. ham cubes
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. milk
8 eggs
1/4 tsp seasoned salt

Grease a 9 x 11 pan. Fit hash browns in the make a crust. Brush with margarine. Bake at 425 for 25 minutes. Remove from oven and layer ham and cheese on it. Beat eggs with milk and salt. Pour over ham and cheese. Bake at 350 degrees for 30-40 minutes until set well. Check with a knife.

Pumpkin Apple Streusel Muffins

Muffins

• 2 1/2 Cups flour
• 2 Cups sugar
• 1 Tbsp Pumpkin Pie Spice
• 1/2 tsp salt
• 2 eggs, slightly beaten
• 1/2 Cup vegetable oil
• 1 Cup Libby's solid pack pumpkin
• 2 Cups peeled, finely chopped apples

In a large bowl, blend first 5 ingredients and set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir just until moistened. Stir in apples. Spoon batter into paper-lined muffin cups, filling ¾ full. Sprinkle streusel topping over batter. Bake in pre-heated 350˚ oven for 35-40 minutes or until toothpick comes out clean.

Streusel Topping

• 2 Tbsp flour
• 1/2 Cup brown sugar
• 1 tsp ground cinnamon
• 6 Tbsp butter

In a small bowl combine flour, brown sugar and cinnamon. Cut in butter until mixture us crumbly.

THEME FOR JANUARY

Who wants a nice hot breakfast on a cold January morning? I DO, I DO! This month's theme is
BREAKFAST!

As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for February's theme.