Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.
• Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
• In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Excellent Pizza Dough

1 cup milk, scalded
1/2 cup butter (melted in milk)
1 3/4 tbsp yeast
1 tbsp honey
2 1/2 cup flour
1/2 tsp salt

Start preparing one hour before meal. Scald milk and butter and then cool to lukewarm. Add yeast and honey and let sit until bubbly. Add flour and salt. Beat until smooth and all flour is dampened - dough will be soft and easy to handle because of the amount of butter. Let rise 10-15 minutes and until light looking, then divide and pat into two round pizza pans. Bake at 400 for 20 minutes.

I usually do 3 small pizzas on a cookie sheet for the kids and cook them for about 15 minutes and one medium for Joe and I.

Cream Cheese Dip

1- 8 oz package cream cheese, softened
1 cube of butter, softened
2 tablespoons brown sugar
1/2 cup powdered sugar
1 tsp vanilla

blend together, then add 1 cup mini chocolate chips

Serve with grahm crackers- enjoy!

Juice Cocktail

Delicious for lactating mothers and anyone else!

1 part apple juice
1 part orange juice
1 part cranberry juice

*This juice tastes better when served over crushed ice and with a red straw.

Baked Potato Soup

Baked Potato Soup

½ cup butter

½ cup chopped onion

½ cup flour

2 cans (14 oz) chicken broth

2 cans (12 oz) evaporated milk

6 baked potatoes

Salt & Pepper to taste

8 bacon strips, cooked and crumbled

½ cup shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion: cook stirring occasionally, for1-2 minutes or until tender. Stir in flour. Gradually stir in broth & milk. Scoop potato pulp from one potato, mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potatoes & skins. Add to soup and top with bacon and cheese.

Crunchy Chicken Bites

I got this recipe from the ward cookbook- Chris Runhaar submitted it and we all loved it!

1 lb. Chicken Tenders, cut up into bite-sized pieces
1 egg white
1/2 package Dry Ranch dressing mix
6 C. Whole grain chips (I used Sunchips)
1/4 tsp. Paprika

Preheat oven to 400 degrees. Whisk together 1 T. dressing mix and egg white. Crush chips in a re-sealable bag: add remaining dressing mix and paprika- Shake well. Add chicken to egg mixture: mix well to coat. Add half of the coated chicken to chips; shake to coat and arrange on a single layer on a pan. Repeat with remaining chicken. Spray chicken with nonstick spary. Bake for 14-16 minutes or until chicken is no longer pink.

Ciska's Peanut Brittle

2 cups sugar
1 cup light karo syrup
1/2 cup water
3 tbsp butter- cut in small pieces
2 tsp vanilla
2 tsp baking soda
2 cups raw spanish peanuts

In heavy pan combine sugar, syrup & water, cook over medium heat to "hard crack" (about 300 degrees F) USE A THERMOMETER! Stir in peanuts and cook until nuts look roasted and start to pop. Remove from heat and quickly stir in butter, then vanilla, then baking soda. Don't stir too much, you will break too many bubbles. Quickly pour out on dry cookie sheets. Allow to cool and then break into pieces.

Cream Cheese Cupcakes

Cream Cheese Topping
8 oz Cream Cheese
1 egg
1/2 cup sugar
1/8 tsp salt
Chocolate Chips

Cupcake Batter
1 cup sugar
1 tsp soda
1 cup water
1 tbsp vinegar
1 1/2 cup flour
1/4 cup cocoa
1/2 tsp salt
1/3 cup oil

Directions: Mix the two batters. Fill cupcake liner 1/2 full and then add a heaping tablespoon of the cream cheese mixture on top. Bake at 350 for 35 minutes.

Banana Bread

(Photo to come tomorrow)

4 cups flour
2 tsp baking soda
1 tsp. salt
1 cup oil
2 cups sugar
3 eggs
1 tsp vanilla
6 bananas
1 cup nuts

Sift dry ingredients. Cream iol, sugar, eggs, vanilla, and then add mashed bananas. Bead well. Add dry ingredients all and once and mix just until all flour is moistened. Bake at 350 for 50 minutes.
Makes 3 loaves.

Jen's yummy chicken enchiladas

I love this recipe because it has a great chicken flavor, without the cream of chicken soup (which I haven't been able to eat since I was pregnant with Rachel)

Ingredients:

2 cooked chicken breasts, diced

1 package chicken Rice-a-roni, cooked

1 can mild red enchilada sauce

1 pint of sour cream

8 flour tortillas

mozzerella cheese

Combine chicken, rice, 1/2 can of enchilada sauce, and sour cream for filling, fill all the tortillas, top with remaining sauce and mozerella cheese. Cook at 350 for about 30 minutes.

Sweet Milk Dinner Rolls

Okay, if you're looking for a delicious, easy roll recipe, this is the one! So easy, and they turned out delicious. The recipe makes the perfect amount. Just enough for dinner and sandwiches for lunch the next day. Enjoy!

Sweet Milk Dinner Rolls
1 Package (1/4 ounce) active dry yeast
2 cups warm milk
½ cup sugar
2 tablespoons butter, melted
1 teaspoon salt
4 to 5 cups flour

In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, salt and 3 cups of flour: beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 35-40 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 16 rolls.

Black Bean Salad

I got this recipe from a fellow Army wife, Ariella Bell. It is so fresh and the perfect snack if you're longing for spring.

INGREDIENTS
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

DIRECTIONS
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Corn Muffins

Sorry, I didn't take a picture of these, but they are yummy!

1 cup melted butter
1 1/3 cup sugar
4 eggs
2 cups buttermilk
1 ¼ cup cornmeal
2 ¾ cup flour
1 ½ tsp baking powder
½ tsp soda
1 tsp salt

Mix Well. Makes 24 muffins. Bake for 15 minutes at 375 degrees.

Walnut Chip Cookies

Walnut Chip Cookies (Gma Nancy)

2 cups butter or margarine, softened
2 cups sugar
2 cups packed brown sugar
4 eggs
2 squares (1 ounce each) unsweetened
chocolate, melted
2 tsp vanilla
5 cups quick-cooking oats
4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp. salt
4 cups (24 oz) semisweet
3 cups chopped walnuts

In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla.
Place half of the oats at a time in a blender or food processor; cover and process until powdery. Combine the oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture.
Transfer to a larger bowl if necessary. Stir in chocolate chips and nuts. Roll into 1-¼ inch balls. Place 2 inches apart on lightly greased baking sheets. Bake @ 375 for 7-9 minutes or until edges are firm. (do not overbake). Remove to wire racks to cool. Yield: about 12 dozen.

Chili Casserole

This recipe is from Gma Sharron and is a Higbee favorite. My kids love it and I even got Laurel to eat it once!!

1 cup grated Cheddar Cheese

1 large can of Chili

1 cup Rice

1/2 cup Water

Fritos corn chips

Chili Powder

Directions: Cook rice, combine with chili and water in a casserole dish. Sprinkle with Chili Powder. Cook at 350 degrees for about 20 minutes, garnish with corn chips and grated cheese. Cook another 10 minutes, until cheese is melted. Enjoy!