Mexican Chicken (a.k.a. King Ranch Chicken)

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This recipe is SO quick, easy and good. It's great for your family or for taking to a potluck or a family needing a meal. YUM, YUM!


INGREDIENTS:

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. Seriously - it's that easy!

I usually serve with spanish rice (just a rice-a-roni mix) and/or a green salad

Paula Deen's Hurry Up Chicken Pot Pie

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This is sooooo easy and great for a cold night or when you need comfort food!

* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.

Ingredients

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Paula Deen's Wild Rice and Shrimp Casserole

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(Photo and recipe are by Paula Deen)

I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.

Ingredients

• 1 (8-ounce) package wild rice
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 1 (10 3/4-ounce can) condensed cream of mushroom soup
• 2 cups grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Paula Deen's Shrimp Gumbo Bake

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I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 cup chicken or fish stock
• 1 (14 1/2-ounce) can diced tomatoes
• 10-ounce package frozen cut okra
• 2 cups shrimp, cleaned, peeled, and deveined
• (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

• 1 egg, beaten
• 1/3 cup milk
• 12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mam-ma's Chocolate Pie

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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt.  Add to egg whites already beat. Add on top of pie.

Paula Deen's Shrimp Gumbo Bake

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I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 cup chicken or fish stock
• 1 (14 1/2-ounce) can diced tomatoes
• 10-ounce package frozen cut okra
• 2 cups shrimp, cleaned, peeled, and deveined
• (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

• 1 egg, beaten
• 1/3 cup milk
• 12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mam-ma's Chocolate Pie

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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt.  Add to egg whites already beat. Add on top of pie.

Ace's Favorite Cheesy Dog Biscuits

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1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the
softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly
brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: "24 biscuits"

Mary Connealy's Lasagna

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From Mary Connealy:

"This one is a stand-by. It's what I take to new moms, to homes where there's been a death in the family. To people who are sick. . .and that doesn't include sick of cooking. I don't have time for all of them. Plus if you got food brought in for that, they'd have to bring it to me. Lasgna, a bag of salad, garlic toast. I take it raw. So they can freeze it. It is also very delicious. I give you permission to eat it yourself."

Lasagna

1 lb. hamburger (browned)

Stir into hamburger:
1 container cottage cheese
1 jar Prego spaghetti sauce

Lay uncooked lasagna noodles in bottom of 9 x 13 pan (3 or 4 noodles).
Add layer of sauce, and layer of 1 C. mozzarella cheese

Repeat for second layer, that's all I ever make. Three layers usually runs over the pan. Sprinkle parmesan cheese on top of the last layer of mozzarella. Bake in 350 oven for 45 minutes to an hour or until cheese on top is browned. Serve with garlic bread and salad.

Use a smaller baking dish, make half-sized lasagna, then freeze extra sauce—with meat and cottage cheese in it, in the cottage cheese container for even quicker lasagna next time.

Garlic bread
Slice loaf of French bread the long way so it looks like a huge hotdog bun. Lay halves of bread side by side on a cookie sheet. Butter, sprinkle with garlic powder, sprinkle with mozzarella and/or parmesan cheese (I like both together) and bake the last fifteen minutes with the lasagna.


A three in one collection including:

BUFFALO GAL
CLUELESS COWBOY
THE BOSSY BRIDEGROOM






BUFFALO GAL
They'll never see eye-to-eye.

Buffy Lange has spent her life learning about, caring for, and protecting buffalo. She's landed the job of her dreams, managing a huge buffalo ranch in South Dakota. With stars in her eyes, she imagines all of the Midwest given over to free-ranging buffalo. To her, buffalo embody beauty, majesty, and strength. To Wyatt Shaw, however, the buffalo are a constant threat. Wyatt's ranch adjoins the Buffalo Commons and he watches in trepidation as its owner expands and rides roughshod over the local ranchers. Buffalo are wild, untamable, and dangerous. They present a hazard to man and beast.

When disaster strikes, Wyatt's worst fears are realized and Buffy can do nothing but clean up the mess. With one determined to rid the area of buffalo and the other determined to see them flourish, the dust seldom settles around these two. Will they find a common ground or are they destined to forever stand alone.

CLUELESS COWBOY
American Christian Fiction Writer's Book of the Year Finalist

Emily Johannson discovers a cranky man living in a derelict house in the woodland behind her ranch. When she orders him off, Jake Hanson tells her he bought this wreck and is planning to live there. He's filthy, starving, and furious that Emily found him. He wants to be left alone. And she would if she didn't keep needing to save his worthless life.


THE BOSSY BRIDEGROOM
Michael Davidson was a tyrant for a husband, and Jeanie was born to be a doormat.
They got along great.
Then Michael abandoned his submissive wife, just another way to be a jerk.

Michael returns a Christian and wants to heal their relationship. Jeanie is in possession of the first bit of hard won self esteem of her life, and she doesn't believe for a minute her cranky husband can change his ways.

They commit to building a healthy marriage but his new job as her boss slips them back into old habits.

Absolutely Rockin' Baked Beans

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We had two grandsons graduate this year, and my contribution to each party was different. For the first, I was in charge of things to dip in a chocolate fountain. I picked up delicious huge succulent strawberries at Sams, bought marshmallows and ordered an incredible Mexican cake from The International Bakery. The chocolate fountain table was a gathering place for all!

For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!

Absolutely Rockin' Baked Beans 
4 (four)  7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard

Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans.  Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.

We kept these warm for a five hour open house and they never got mushy.

Peanut Butter and Honey Cookies!

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Oh yes yes I did it. I made the world's sweetest and softest cookie. I break th rules its what i do when it comes to cooking. Be prepared to be blown away! My inspiration for this cookie was literally my sweet tooth. In the morning I always crave sugar and peanut butter. Therefore this cookie had to be made. However, the honey was not in the recipe until I realized I had ran out of sugar. I thought, it wont hurt to at least try. I also mixed it with a little splenda. Another ingredient that was unique was a new thing from Jiff. Whenever we go to Disneyland, I pack a ton of snacks. The last time we went I found these little peanut butter containers called Jiff to go. They had one called chocolate silk and peanut butter. I had noticed a couple left over containers in the pantry so I said what the heck! And I dumped them out into the mixing bowl. So the recipe is as follows:

1/2 cup peanut butter
2 containers jiff to go chocolate silk (optional)
1/4 cup honey
1 cup brown sugar
1/4 cup splenda (optional)
2 sticks room temperature butter (I use a low calorie butter like challenge)
1 teaspoon vanilla
2 eggs (I use egg substitute egg beaters. They really make a better cookie)
2/1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 package peanut butter chips

In a large bowl mix together salt, baking soda, and flour and set aside. In a mixer combine butter, peanut butter, chocolate silk, brown sugar, splenda, vanilla, and honey. Mix on low speed for a minute and then raise to medium high speed until the mixture is whipped and creamy. Reduce speed to low and add the eggs. Bring speed back up to medium high to bring the mixture back up to a creamy consistency. And again, reduce speed to low and slowly incorporate the flour mixture. Once it is all mixed well (and it should be thick yet still soft). Add in peanut butter chips and mix on low for a couple seconds until they are well incorporated. Heat oven to 325 degrees. Place a heaping spoonful of cookie dough on cookie sheet about 1-2 inches apart. Bake for 6-7 minutes or until they no longer look like raw dough. Do not let them brown at all. Take them out and let them sit for 5 minutes and then place on either a plate to let them firm up more or in a cookie jar to keep them extra soft. If you put them all in the cookie jar because they are so soft, they have a tendency to bunch up together. I personally enjoy that because its fun to just kind of reach in and peal away a moist cookie but if you prefer them to be more crunchy and firm, add a couple of minutes to the baking time and allow them to sit on a plate for a while before placing them in a cookie jar. The most important and final step is to ENJOY!!

Vanilla Cupcakes by: Kailey Ann

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Plain but Amazing Vanilla Cupcakes


Ingredients:

2cups of all-purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of butter
1 1/2 cups of sugar
4 eggs, seperated
1 cup of milk
1 1/2 teaspoons of vanilla


Directions:


1. Preheat oven to 350 degrees.

2. Line cupcake pan with paper liners.

3. Combine flour, salt, and baking powder, set aside.

4. In a new bowl, combine butter, 1 cup of sugar, egg yolks, milk, and vanilla.

5. Now add the dry ingredients to the mix.

6. Mix at low speed for 2 minutes.

7. Whip up remaining sugar with the egg whites, mixing at high speed until fluffy and smooth. Fold into batter.

8. Fill liners one half to two thirds full. Make sure not to overfill.

9. Bake 20 to 25 minutes or until toothpick inserted into the center comes out clean. Cool 10 minutes in the pan, then move to wire rack to cool completely.

10. Frost with Buttercream Frosting!




Buttercream Frosting


Ingredients:

1/2 cup of butter
4 cups of powdered sugar
1/4 teaspoon of salt
4 to 5 tablespoons of milk
2 teaspoons of vanillla



Directions:

1. In a large bowl, cream butter until it's very fluffy.

2. Add part of the sugar and the salt and beat again.

3. Continue adding sugar and milk in small batches, alternately, beating until very fluffy.

4, Stir in the vanilla.

5. Frost your Plain but Amazing Cupcakes and ENJOY!!!

Chocolate Drop Cookies By: Kailey Ann

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Chocolate Drop Cookies


Ingredients:

1 cup of sugar
1/2 cup and 2 tablespoons of butter
1/3 cup of buttermilk
1 teaspoon of vanilla
1 large egg
6 tablespoons of baking cocoa
1 3/4 cups of all-purpose baking flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt


Directions:

1. Heat oven to 400 degrees. Grease cookie sheet with butter or spray with cooking spray.

2. Beat sugar, butter, buttermilk, vanilla, egg, and baking cocoa in a large bowl with electric mixer on medium speed, or mix with a spoon. Stir in flour, baking soda, and salt.

3. Drop dough by rounded spoonfuls about 2 inches apart onto cookie sheet.

4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Quickly remove from cookie sheet and place onto a wire rack and allow to cool. ENJOY!!!

Lemon Bars By: Kailey Ann

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Lemon Bars

Ingredients:

1 cup of all-purpose flour
1/2 cup of butter
1/4 cup of powderred sugar
1 cup of sugar
2 1/2 tablespoons of lemon juice
1/2 teaspoon baking powder
1/4 teaspoon of salt
2 large eggs
Powdered sugar


Directions:

1. Heat oven to 350 degrees.

2. Mix flour, butter and 1/4 of a cup of powdered sugar. Once mixed, add about 1/2 a tablespoon of lemon juice to the mixture (that's my secret(;). Press evenly in ungreased square pan, 8x8x2 or 9x9x2 inches.

3. Bake crust for 20 minutes, remove from oven.

4. Beat remaining ingredients except powdered sugar with electric mixer on high speed for exactly 3 minutes. Pour over hot crust.

5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in the center. Cool in pan on wire rack. Dust on powdered sugar once completely cooled. For bars, cut 5 rows by 5 rows. Best after refridgerated.


ENJOY!!!! (:

Snickerdoodles By: Kailey Ann

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Snickerdoodles


Ingredients:

1 1/2 cups of sugar
1/2 cup of butter
1/2 cup of shortening
2 large eggs
2 3/4 cups of all-purpose flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of sugar
2 teaspoons of ground cinnamon



Directions:


1. Heat oven to 400 degrees.

2. Beat 1 1/2 cups of sugar, the butter, shortening, and eggs in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda, and salt.

3. Shape dough into 1 1/4 inch balls. Mix 1/4 cup of sugar and cinnamon. Roll the balls into cinnamon-sugar mixture. PLace two inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Quickly remove from cookie sheet and set on wire rack to cool. Enjoy!!!

Fried Chicken Recipe

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This is my tale of two chickens.  Both will make your time the best of times.   One is fried in oil.  The other is coated in corn flake crumbs and baked. 

Recipe #1
Skillet Fried Chicken
2 cups of buttermilk
1/4 cup of Louisiana-style hot sauce, or any that you prefer
4 four-ounce boneless, skinless chicken breast pieces, pounded until about 1/4" thick
2-3 cups of all-purpose flour
2-3 tablespoons of kosher salt
2-3 teaspoons of ground black pepper
1/2 cup of canola or canola oil blend

Instructions
1.  Combine the buttermilk and hot sauce in a gallon-sized Ziploc.  Add the chicken.  Seal and marinate in the refrigerator for 30 minutes.
2.  Combine the flour, salt and pepper in a bowl. 
3.  Heat a skillet over a medium heat.  Add the oil and heat until hot.
4.  Remove the chicken pieces from the buttermilk mixture and dredge in the flour mixture.
5.  Fry the chicken until crispy and cooked through.
6.  Drain briefly on paper toweling.

Recipe #2
Oven "Fried" Chicken with Corn Flake Crust
4 five-ounce  chicken thighs; you may use skinless
2/3 cup of buttermilk
1 cup of cornflake crumbs (sold with the breadcrumbs)
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
optional:  1/4 teaspoon of cayenne pepper
2 tablespoons of butter, melted

Instructions
1. Place the chicken parts in a bowl with the buttermilk.  Cover and chill for 1 to 4 hours.
2.  Heat oven to 350 degrees.  Grease a rimmed sheet pan with spray oil.
3.  In a shallow dish, combine the cornflake crumbs, paprika, garlic powder, salt, pepper and optional cayenne.
4.  Remove the chicken pieces from the buttermilk, allowing the excess to drip off.  Coat with the crumb mixture  and place on the sheet pan. 
5.  Drizzle the melted butter over the pieces.
6.  Bake for 30 to 50 minutes or until baked through.

Prize Winning Pear Pot Pie Recipe

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Good Food Michigan Personal Pear Pot Pie

Another of Bee's prize winning recipes!!  Lots of baked fruit recipes specify cornstarch or flour to thicken the juices.  Corn flake crumbs can also be used and in the case of pears are the perfect thickener.  Corn flake crumbs are found next to the bread crumbs in the grocery store.

Makes 4

Ingredients
1 tablespoon of Kellogg's corn flake crumbs
2 tablespoons of sugar
1 tablespoon of brown sugar
1/4 teaspoon of ground ginger
2 cups of diced Bartlett pears (cored and peeled)
2 cups of diced d'Anjou pears (cored and peeled)
generous squeeze of juice from an orange; about a tablespoon
2 tablespoons of unsalted butter
1 egg, well beaten
1/2 sheet of frozen puff pastry, thawed but cold
4 mini scoops of ice cream4 mint leaves

Instructions
1.  Heat oven to 400 degrees with a 17x12 rimmed sheet pan placed on a middle rack.
2.  In a small bowl, combine the corn flake crumbs, sugars, and ginger.
3.  In a separate larger bowl, toss the pears pieces with the orange juice.  Add the crumb mixture and toss.
4.  Generously grease the bottoms and sides of 4 one-cup ramekins with some of the butter, avoiding the rims.
5.  Divide the fruit mixture evenly into the ramekins.  Dot with the remaining butter.
6.  Brush the rims of the cups with the beaten egg.
7.  To make the lattice tops:  Without unfolding the pastry, cut across the width into 14 one-quarter-inch wide strips.
8.  Carefully unfold the strips.  Cut 8 of the strips in half. 
9.  Center two strips across the top of a cup leaving about a 1/3" gap.
10. Rotate the cup a quarter turn and lay 2 more strips across the top. You may weave the strips over and under if desired in this step and the remaining steps.
11.  Cut the remaining strips into thirds cutting along the fold line.
12.  Lay a short strip to the right of one of the long strips leaving a 1/3" gap.  Rotate the cup a half turn, lay another strip and repeat until 4 short strips are applied. 
13.  Wherever the dough touches the rim of the cup, lightly press down with your fingertips.
14.  Repeat the lattice top steps on the other three pies.
15.  Brush the dough liberally with the egg wash.
16.  Place the cups on the baking sheet pan and bake for 30 minutes.
17.  Cool until the cups can be handled or to room temperature.
18.  Top with ice cream and a mint leaf.

Easiest Pumpkin Pie

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Easy Pumpkin Pie
If you are "non-baker", here's an easy cheat recipe for a traditional pumpkin pie that can be made with only five ingredients.

Ingredients
9" deep-dish frozen pie shell (Pet-Ritz recommended)
14-16 ounce can of pureed pumpkin
14 ounce can of sweetened condensed milk
optional:  1-2 large eggs for a lighter textured filling; no egg for a denser filling
1-2 teaspoon pumpkin pie spice

Optional:  1/2 pint of heavy whipping cream, sweetened with a tablespoon of sugar and a splash of cream sherry.

Instructions
1.  Set oven to 350 degrees.  Line a rimmed sheet pan with parchment paper.
2.  Remove the frozen pie shell from the freeze and place in the center of the paper-lined pan.
3.  In a mixing bowl, stir together the pumpkin, milk, egg and spice. 
4.  If desired, pinch the rim of the crust with a wet thumb and finger and then finger crimp a pretty edge.  Use a damp brush to brush away any crumbs and tidy up the edge.
5.  Pour the filling into the shell and give it a jiggle to make it level.
6.  Place in the oven (even if it's not fully heated) and bake for 45 to 55 minutes or until the center is set.
7.  Cool pie on a wire rack and then chill if time allows.
8.  When the pie is chilled, you can frost it:  Whip the heavy cream with the sugar and a splash of the cream sherry.  Then keep cold until ready to serve.

Grana Padano Crusted Grilled Cheese Sandwich

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It's not required that you be an Italian to cook like one, yet when it comes to a recipe contest like the Legends of Europe Market Basket Challenge, it certainly helps if you are inspired by authentic Italian foods like Grana Padano, Parmigiano Reggiano and Montasio cheeses and Prosciutto di Parma and Prosciutto di San Daniele hams.  To enter the contest there are a few simple rules to follow starting with sending an email to Danielle Pesce at Danielle@lewis-neale.com asking for your random assignment of one of these products to create something spectacular to eat.  It's necessary that you have a blog and you can learn more of the details at http://legendsfromeurope.com/news/events/contest_rules/

Grana Padano was the product assigned to me.  It's a semi-hard cheese similar to Parmigiano Reggiano, but milder tasting and less salty.  I use both cheeses interchangeably buying one or the other depending on availability and the size of the wedges being sold.  Both are sold at Costco and Prosciutto di Parma is almostly always available pre-sliced in packages.  Papa Joe's in Birmingham sells both hams cut to order, but do make the trip to Cantoro's in Livonia where the prices are generally lower.  Ask the deli for a taste of each to decide which one you like the best.

My Grana Padano Crusted Grilled Cheese Sandwich is a favorite at our house and therefore prize worthy to us.  It's delicious made the way it's described below, but do try adding your own fillings such as pickles or roasted red peppers,

Love and good cooking,
Bee

Grana Padano Crusted Grilled Cheese Sandwich for Legends of Europe Market Basket Challenge

Grana Padano Grilled Cheese Sandwich

Ingredients per sandwich 2-3 thin slices of summer squash
2-3 thin slices of tomato
spray olive oil
salt
ground black pepper
2 slices of sturdy sandwich bread
softened butter or margarine, approximately 1 tablespoon
2 tablespoons of grated Grana Padano cheese
1 ounce sliced Fontina cheese, or other cheese as desired
1 ounce sliced Provolone cheese, or other cheese as desired
optional: 2 slices of Prosciutto di Parma or Prosciutto di San Daniele ham

Instructions 1. Heat a non-stick skillet* over a medium heat. Lightly grease the vegetable slices with the cooking spray and season with salt and pepper. Fry until tender crisp – a minute or two on each side.  Remove to a dish and wipe the skillet clean with paper toweling. Return the skillet to the heat.
2. Spread one side of each slice of bread with butter or margarine. Scatter a tablespoon of the Grana Padano on each. Use the butter knife to spread the cheese evenly.
3. Place one slice of the bread cheese side down in the skillet. Layer the Fontina. Cook for 2-3 minutes or until the bottom is golden and toasty crisp. Remove to a plate.
4. Place the second slice of bread cheese side down in the skillet. Layer the remaining cheese, all of the vegetables, the optional ham, and the first slice of bread on top. Cook until the bottom slice is golden and toasty pressing down with your spatula to set the layers in place.

*for multiple sandwiches, I use a non-stick griddle.

Ace's Favorite Cheesy Dog Biscuits

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1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the
softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly
brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: "24 biscuits"

CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING

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2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water

 With sharp knife, remove skin and excess fat from chicken breasts.  Cut each breast in half, along breastbone; remove breastbone.  From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.  In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.  In 10 inch skillet, place chicken, sprinkle with bouillon.  To skillet add water, over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  Makes 4 servings, 180 calories per serving. 

150 Year Old Oatmeal Cookies

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Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
     3/4  cup           Lard
   3      each          Egg yolks
   2      cups          Flour
   2      cups          Oatmeal -- old fashioned
     1/2  cup           Raisins -- chopped
     1/2  cup           Walnuts -- chopped
                        -----DISOLVE IN 1/2 C. WATER-----
   1      teaspoon      Soda
   1      teaspoon      Cinnamon
   3      each          Egg whites -- well beaten

Mix ingredients, add the egg whites last.  This is a very stiff mixture - but do not moisten.  Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb