Liz's Roasted Red Potatoes w/ bacon and cheese

Roasted Red Potatoes w/ bacon and cheese

½ c. ranch
½ c. cheddar cheese grated
¼ c. real bacon bits
2 lbs. red potatoes quartered
1 Tbs. parsley

Heat oven to 350. Mix all ingredients. Put in greased baking dish. Cover w/ foil. Bake 40 minutes. Remove foil. Bake 15 min. Spinkle with cheese and parsley bake until cheese is melted.

Liz's Bacon Wraps

Bacon wraps

2 can water chestnuts
1 lb. bacon
Cut bacon in thirds and wrap each piece secure w/ toothpick. Bake at 375 for 25 minutes Place close together on cookie sheet.

Sauce:
1 1/3 c. brown sugar
2 tsp. mustard
2 tsp worchestershire sauce
2 tsp. soy sauce
8 tbs ketchup
Stir together over medium heat until sugar is dissolved. Pour over bacon wraps. Bake again at 375 for 20 minutes.

Amber's Hostess “Cupcake” Cake

Hostess “Cupcake” Cake

Devils food cake mix
½ c. butter
1/3 c. milk
1 tsp. vanilla
White frosting
½ c. cocoa
3 2/3 c. powder sugar

For Cake: Follow directions on box and bake in 2 round cake pans. Let cool.
Place 1 cake on plate and frost only the top with white frosting then place second cake on top.
Fudge frosting: Combine butter, milk and sugar in microwave safe bowl and microwave until boiling. Stir once each minute. Add cocoa and vanilla and mix until smooth.
Pour over cake and allow to drip over the sides of the cake. If you want use white frosting and create loops on top.

Nani's Chocolate Brownie Crunch

Chocolate Brownie Crunch

1 C. butter/margarine
2 C. sugar
4 Eggs
6 Tbs. baking cocoa
1 c. all purpose flour
½ tsp. salt
1 Jar (7 ounces) marshmallow
1 c. peanut butter
2 c. (12 ounces) semi sweet chocolate chips
3 c. rice crisp cereal

In a mixing bowl cream butter and sugar, add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13*9 baking pan. Bake at 350 for 25 min or until done. Cool, spread marshmallow crème over cooled brownies. Melt peanut butter and chocolate chips over low heat, mix in cereal. Spread over marshmallow layer. Chill . Store in refrigerator.

Caitlin's Pineapple Pie

Pineapple Pie

1 recipe pastry for a 9 inch double crust pie
¾ c. white sugar
3 Tbs. cornstarch
1 (20 ounce) can crushed pineapple with juice
1 Tbs. lemon juice
2 Tbs. milk
1 Tbs. white sugar

Preheat oven to 425°F
In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Susie's Classic 100% Whole Wheat Bread

Classic 100% Whole Wheat Bread

2 ½ tsp instant yeast or 1 packet active dry yeast dissolved in 2 tbs water
1 1/3 cups luke warm water
¼ c. vegetable oil
¼ c. honey, molasses, or maple syrup
3 ½ c. Whole wheat flour
¼ c. nonfat dried milk
1 ¼ tsp salt

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6to 8 minutes, or until it begins to become smooth and supple. ( You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual”. Transfer the dough to a lightly greased bowl. Cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of you kitchen.

Shaping: Transfer the dough in a lightly oiled work surface, and shape it into an 8-inchlog. Place the log in a lightly greased 8 ½* 4 ½ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 30 to 60 minutes, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark the rebound slowly.

Baking: Bake the bread in a preheated 350° oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190 at the center of the loaf). Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature. Yield 1 loaf.

Beef Stew

Beef Stew

1lb stew meat
1 medium onion
1 (8oz) bag baby carrots
1 (14.5oz) can diced tomatoes
1 (10.5oz) condensed beef broth
1 can (8oz) tomato sauce
1/3 c. all-purpose flour
1 Tbsp. worchestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
¼ tsp pepper
12 small red potatoes cut in quarters
2 c. sliced fresh mushrooms

Heat oven to 325 °F
Mix all ingredients except potatoes and mushrooms. Cover and bake 2 hrs.
Stir in potatoes and mushrooms. Cover and bake 1 hr to 1 ½ hrs longer or until beef and vegetables are tender.

Crock Pot
Chop onion. Omit tomato sauce. Increase flour to ½ cup. In crock-pot, mix all ingredients except beef. Add beef (do not stir). Cover and cook on low heat setting 8 to 9 hrs. Stir well.