Graham Cracker Crust

Ingredients:
20 graham cracker squares
1/4 cup sugar
1/4 cup butter, melted

Directions:
Preheat oven to 375 degrees. Place the graham crackers into a ziploc bag and seal the bag. Use a rolling pin to crush the crackers into crumbs. Mix the crumbs with the sugar and butter until well blended. Press with a fork into a 9" pie tin. Bake at 375 degrees for 8 minutes,

Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Mom

Easy Fruit Cobbler

Ingredients:
1 can fruit pie filling
1 pkg. yellow or white cake mix
1 can 7-up (or other lemon lime pop)
Vanilla Ice cream

Directions:
Preheat oven to 350 degrees. Spread the pie filling in a 9x13 baking pan. Top filling with the dry cake mix (unprepared) spreading the mix evenly over the filling. Pour the can of 7-up over the cake mix. Do not mix. Bake at 350 degrees for about 1 hour (until the top is golden brown). Serve warm with vanilla ice cream.

Difficulty: Easy
Time to Make: about 70 minutes
Recipe Origin: Mom

English Trifle

Ingredients:
1 box white cake mix, prepared
2 pints fresh strawberries
1/4 cup sugar
2 large bananas
1/4 cup orange juice
1 pint fresh blueberries
1 - 3.5 ounce package instant vanilla pudding
2 cups milk
1 cup heavy whip cream
maraschino cherries
1/2 cup slivered almonds

Directions:
Prepare the cake mix according to the directions on the box (baking it into 2 round cake pans). Cool completely and cut into 1 " cubes.

Wash and slice the strawberries and sprinkle with 1/4 cup sugar. Set aside.

Slice the bananas and toss them with orange juice. Set aside

Wash the blueberries and set aside.

Blend the vanilla pudding mix with the milk until smooth.

Layer 1/2 of all the ingredients in a trifle bowl in this order: cake, strawberries, blueberries, bananas, pudding. Repeat layers once more.

Whip the heavy cream until stiff peaks form and spread over the trifle. Garnish with maraschino cherries and slivered almonds. Chill in the refrigerator until ready to serve. Serves about 14 people.

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: online somewhere

Eclairs

Ingredients:
Cream Puffs
1 - 5 ounce box of instant vanilla pudding, prepared
1 cup heavy cream
1/4 cup powdered sugar
1 tsp. vanilla extract

1 cup heavy cream
1 cup semi-sweet chocolate chips
2 Tbsp. butter, melted

Directions:
Prepare cream puffs according to this recipe.

For filling, prepare the vanilla pudding according to the directions on the box. In a separate bowl, beat 1 cup heavy cream with the powdered sugar and vanilla until it is fluffy. Gently fold in the whip cream with the pudding. Put pudding mixture into a pastry bag and fill the cooled cream puffs with the pudding.

For the icing, heat 1 cup of heavy cream till hot (hot enough to melt chocolate). Pour cream over the chocolate chips and let it sit until the chocolate is soft. Mix the chocolate and cream until it is smooth. Add the melted butter to the mixture for more shine.

Dip the eclairs into the frosting and hold to let the excess drip off the sides. Refrigerate the eclairs until frosting sets and serve.

Difficulty: Medium
Time to Make: about an hour
Recipe Origin: online somewhere

Congo Bars

Ingredients:
2/3 cup shortening
2 cups brown sugar
1 tsp. vanilla extract
3 eggs
2 + 3/4 cups flour
2 + 3/4 tsp. baking powder
1/2 tsp. salt
1 - 12 ounce package semi-sweet chocolate chips
1 cup nuts (optional)
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees. Cream together wet ingredients in a large bowl. Add dry ingredients and stir till well blended. Press mix into a greased large 13" baking sheet (with a lip). Bake at 350 degrees for 20-25 minutes or until golden brown on top. Cool completely before cutting.

Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Mom

Chocolate Trifle

Ingredients:
1 brownie mix, prepared
1 pkg instant chocolate pudding
1/2 cup water
14 ounce can sweetened condensed milk
8 ounces cool whip, thawed (for chocolate pudding)
12 ounce container of cool whip, thawed
chocolate shavings

Directions:
Prepare the brownie mix according to the directions on the box. Cool completely and cut into 1" squares. Set aside.

In a medium bowl, combine instant pudding, water, and sweetened condensed milk. Mix till smooth. Fold in 8 ounces thawed cool whip.

In a trifle bowl, layer 1/2 of the brownies, 1/2 of the pudding, and 1/2 of the 12 ounces of cool whip. Repeat the layers and garnish with chocolate shavings. Refrigerate for 8 hours before serving. Serves about 12.

Difficulty: Easy
Time to Make: about 45 minutes prep time plus 8 hours chilling time.
Recipe Origin: online somewhere

Chips Ahoy Cheesecake Sandwiches

Ingredients:
1 -4 ounce package cream cheese, softened
2 Tbsp. sugar
1 cup Cool Whip
Dipping Chocolate
Chips Ahoy Cookies (about 20)

Directions:
Beat together cream cheese and sugar in a medium bowl. Once smooth, add the cool whip and stir again. Scoop about 2 Tbsp. of the mixture onto a chips ahoy cookie and top it was a second cookie. Melt your dipping chocolate and stir till smooth. Dip half of the sandwiched cookie in the melted chocolate. Drip of the excess chocolate and put the cookie on some wax paper in an airtight container. Freeze cookies for about 3 hours, then serve.

Difficulty: Easy
Time to Make: about 30 minutes prep time plus 3 hours freezing time.
Recipe Origin: Tricia Richards

Brownies (Mom's Recipe)

Ingredients:
2 cups sugar
1 cup flour
2/3 cup cocoa
1/2 cup vegetable oil
4 eggs
2 tsp. vanilla

Directions:
Preheat oven to 350 degrees. Mix all ingredients in a medium bowl and pour into a greased 9x13 pan. Spread evenly in pan. Bake at 350 degrees for 20-25 minutes. Cool completely.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Brownie Pudding

Ingredients:

1 cup flour

3/4 cup sugar

2 Tbsp. cocoa

1/2 tsp. salt

2 tsp. baking powder

1/2 cup milk

2 Tbsp. vegetable oil

1 tsp. vanilla extract

3/4 cup walnuts, chopped (optional)

3/4 cup brown sugar

1/4 cup cocoa

1 + 3/4 cup hot water

Vanilla Ice Cream

Directions:

Preheat oven to 350 degrees. Combine together the flour, sugar, 2 tbsp cocoa, salt, and baking powder. Mix well and then add milk, vegetable oil, and vanilla extract. Mix the ingredients and stir in the walnuts. Pour batter into a greased 8x8 pan.

Combine the brown sugar, 1/4 cup cocoa, and hot water. Pour over the batter and bake at 350 degrees for 45 minutes. Serve warm with ice cream.

Difficulty: Easy

Time to Make: about 20 minutes prep time plus 45 minutes baking time.

Recipe Origin: Grandma Johnson

Better Than Sex

Ingredients:

1 + 1/2 cup Graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

1 package cream cheese, softened

1/4 cup sugar

2 Tbsp. milk

2 packages instant chocolate pudding, prepared

milk for the chocolate pudding

1 tub Cool Whip

Chocolate Bar (for chocolate shavings)

Directions:

Mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press into the bottom of a 9x13 pan.

Mix together cream cheese, 1/4 cup of sugar, and 2 Tbsp milk. Spread over the graham cracker crust.

Prepare your chocolate pudding according to the pie directions on the box and spread evenly over the crust and cream cheese mixture.

Top the pudding with cool whip. Top the cool whip with chocolate shavings.

Chill at least 2 hours before serving.

Difficulty: Easy

Time to Make: about 30 minutes prep time plus 2+ hours chill time.

Recipe Origin: Unknown

Apple Crisp

Ingredients:

4 large apples, cored, peeled, and sliced

3/4 cup quick oats

3/4 cup brown sugar

1/2 cup flour

1 tsp. cinnamon

1/2 cup butter

Vanilla Ice Cream

Directions:

Preheat oven to 350 degrees. Place sliced apples in a buttered 8x8 pan. In a medium bowl, combine other ingredients and stir till well blended. Top fruit with the crisp mixture. Bake at 350 degrees for 35 minutes. Serve warm with ice cream.

Difficulty: Easy

Time to Make: about 30 minutes plus 35 minutes baking time

Recipe Origin: Mom

Pumpkin Chocolate Chip Bread

Ingredients:

2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don't scoop)
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 + 1/2 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar
1 + 1/2 cups white sugar
6 ounce container vanilla yogurt (3/4 cup)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 + 1/3 cups chocolate chips (plus a few extra to sprinkle on the top)

Directions:

Preheat oven to 350 degrees. Spray two 9x5 loaf pans with nonstick spray and set aside. Mix together dry ingredients using a whisk so that all the clumps are broken up. Then mix together the wet ingredients in a separate bowl and stir till smooth. Combine the wet and dry ingredients and add chocolate chips. Tip: If you toss the chocolate chips in 1-2 Tbsp. of flour before you add them to the batter, they won't sink to the bottom of the loaf while baking.  Mix batter until its blended. Pour batter into 2 greased bread pans and bake at 350 degrees for about 50 minutes (until a toothpick comes out clean). Cool slightly in pan for 10 minutes. Run a knife around the edges and remove bread from the pans. Cool completely and store in ziploc bag. Bread also freezes well.

Makes 2 loaves.

Difficulty: Easy

Time to Make: about 20 minutes plus 50 minutes baking time.

Recipe Origin: http://www.ourbestbites.com/2012/10/chocolate-chip-pumpkin-bread/

Homemade Pizza

Pizza Crust Ingredients:

1 Tbsp. dry yeast

1 cup water, lukewarm

2 to 2 + 1/2 cups flour

1 + 1/2 Tbsp. sugar

1/2 tsp. salt

1 + 1/2 Tbsp. shortening

Pizza Sauce Ingredients:

1 (15 ounce) can tomato sauce
2  (6 ounce) cans tomato paste
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground sweet paprika
2 tsp. sugar
1/2 tsp. salt
4 Tbsp. olive oil
2 tsp. white vinegar
black pepper, to taste
1 tsp. worcestershire sauce

Directions for Pizza Sauce:

Combine all ingredients in a medium bowl.  Stir till well blended and spread on pizza crust.

Directions for Pizza Crust:

Preheat oven to 350 degrees. Dissolve yeast in the lukewarm water and set aside. Combine flour, sugar, salt, and shortening and stir with a fork till well blended. Stir in the yeast and water mixture until dough is soft and sticky. Divide dough into 2 balls. Roll out each ball on a greased pizza pan or baking sheet. Bake at 350 degrees for about 12 minutes and then remove from the oven. Cover dough with pizza sauce and toppings and bake for another 12 minutes (or until cheese is melted and the bottom of the crust is not doughy).

Possible Pizza Toppings:

pineapple, crushed or chunked

olives, sliced

sausage or hamburger, cooked

pepperoni

green peppers, diced

onions, diced

red peppers, diced

mushrooms, sliced

canadian bacon

Difficulty: Easy

Time to Make: about 30 minutes

Crust Recipe Origin: Crust - Mom
Sauce Recipe Origin: http://www.bestrecipesevar.com/old-school-pizza-sauce/

Cream Puffs

Ingredients:

1 cup water

1/2 cup butter or margarine

1 cup flour

4 eggs

Directions:

Preheat oven to 400 degrees. In a 2.5 quart saucepan heat the water and butter (or margarine) until its a rolling boil. Once boiling, stir in flour. Reduce heat and stir mixture vigorously until it forms a ball. Cool mixture slightly and beat in eggs.

Drop mixture onto a greased cookie sheet and bake at 400 degrees for 20-25 minutes (until they are puffed and golden). Cool puffs away from drafts for about 30 minutes. Store in airtight containers or ziploc bags.

Tips: If you break all your eggs into a small bowl you can gradually add small spoonfuls of the hot dough to the eggs and mix them to gradually heat the eggs. This will prevent you from cooking the eggs when you add them to the rest of the dough.

Difficulty: Medium

Time to Make: about 45 minutes

Recipe Origin: Betty Crocker

Bisquick Mix

Ingredients:

10 cups flour

1/3 cup baking powder

1/4 cup sugar

1 Tbsp. salt

2 cups shortening

Directions:

Mix together all dry ingredients. Once blended, cut the shortening into the mix. Store up to 6 weeks at room temperature in an airtight container.

To make pancakes, add:

1 + 1/3 cup milk

1 egg

2 cups bisquick mix

To make biscuits, add:

1/2 cup milk

2 cups bisquick mix

To make muffins, add:

1 cup milk

1 egg

3 Tbsp. sugar

2 cups bisquick mix

Difficulty: Easy

Time to make: about 15 minutes

Recipe Origin: Mom

TV Rolls

Ingredients:

1 egg

1 cup powdered sugar

1/2 cup nuts, chopped

1/2 cup graham cracker crumbs

2 squares melted chocolate or 2 ounces cocoa powder

2 Tbsp. butter

25 colored mini marshmallows

2 cups flaked coconut

Directions:

Mix together everything but the coconut in a large bowl. Form mixture into a rolled log on wax paper and roll the log in coconut to coat the outside. Wrap the log in wax paper and tinfoil and chill in refrigerator. The logs will also freeze well. To serve, cut logs in 1/2 inch slices.

Difficulty: Easy

Time to Make: about 30 minutes plus a few hour chilling time

Recipe Origin: Mom

Peanut Butter Balls

Ingredients:

1/2 cup margarine or butter

1 cup peanut butter

powdered sugar (at least a few cups)

1 - 2 cups chocolate chips

Directions:

Stir the butter and peanut butter together in a large bowl until smooth. Add powdered sugar to the mix and stir till well mixed. Add enough powdered sugar so that the mixture can be rolled into balls without sticking to your hands. Once desired consistency is reached, add the chocolate chips. Roll mixture into balls and store covered.

Difficulty: Easy

Time to Make: about 15 minutes

Recipe Origin: Mom

Oatmeal Fudge

Ingredients:

2 cups sugar

1/2 cup milk

1/2 cup butter

3 Tbsp. cocoa

1/2 tsp. salt

3 cups quick oats

1/2 cup nuts (optional)

1/2 cup coconut

1/2 tsp. vanilla extract

Directions:

In a large pot combine the sugar, milk, butter, cocoa, and salt. Bring ingredient to a boil, stirring often. Once boiling, remove the pot from the heat and add the quick oats, nuts, coconut, and vanilla extract. Stir till well mixed and drop mixture by spoonful onto wax paper or large plates. Let cool completely.

Difficulty: Easy

Time to Make: about 30 minutes

Recipe Origin: Mom

Karo Crazy Crunch

Ingredients:

4 batches plain popcorn (about 2 quarts)

1/2 cup Karo syrup

1 + 1/3 cups sugar

1 cube margarine

2 cups almonds

Directions:

Pop your popcorn and set it in a large bowl. Stir the almonds in with the popcorn and set aside. In a small saucepan heat the karo syrup, sugar, and margarin. Boil till light caramel color. Pour the caramel over the popcorn and almonds and stir the popcorn to evenly coat everything. Spread the ingredients out onto wax paper to cool.

Difficulty: Easy

Time to Make: about 30 minutes

Recipe Origin: Mom

Chex Muddy Buddies

Ingredients:

9 cups Chex cereal

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1 + 1/2 cups powdered sugar

Directions:

Measure the Chex cereal into a large bowl and set aside. In a separate, microwavable bowl measure the chocolate chips, peanut butter, and the butter (or margarine). Microwave ingredients until melted (stirring every 30 seconds). Stir ingredients until they are smooth then stir in vanilla.

Pour chocolate mixture over cereal and stir to evenly coat all the chex cereal. Then pour the coated cereal into a 2 gallon re-sealable ziploc bag. Add the powdered sugar to the bag. Seal the bag and shake the contents until all the cereal is well coated.

Spread the cereal on wax paper to cool. Store in an airtight container in the refrigerator.

Difficulty: Easy

Time to Make: 30 minutes

Recipe Origin: chex.com

Caramel Corn Puffs

Ingredients:

1 cup Karo syrup

1 cup butter

2 cups brown sugar

1 can sweetened condensed milk

1 - 16 ounce bag of Barrel o' Fun Corn Pops

Directions:

Combine Karo syrup, butter, brown sugar in a medium sauce pan. Bring mixture to a boil and boil for 4 minutes. Add sweetened condensed milk and continue boiling for 2 more minutes.

Pour caramel over the corn pops and stir until pops are evenly coated.

Difficulty: Easy

Time to Make: 30 minutes

Recipe Origin: Annette Gardner

Caramel Corn

Ingredients:

4 batches pop corn (about 2 quarts)

2 cups brown sugar

1 cup Karo syrup

1 cup sweetened condensed milk

1 pinch of salt

1/2 cup margarine

Directions:

Pop your popcorn and set aside in a large bowl.

Combine all ingredients in a medium pot and cook till rolling boil. Continue cooking on medium heat until mixture will form a soft ball when dropped in water (about 240 degrees on a candy thermometer). Pour caramel over popcorn and stir to evenly coat all the corn.

Difficulty: Easy

Time to Make: about 30 minutes

Recipe Origin: Mom

Caramels

Ingredients:

1 cup butter

1 cup light Karo syrup

14 ounces sweetened condensed milk

1 cup sugar

1 cup brown sugar

dash of salt

Directions:

Put all ingredients in a medium sauce pan and bring to a rolling boil. Once boiling, turn to medium heat and keep mixture boiling until a soft ball will form in water (about 240 degrees on a candy thermometer). Pour caramel mix into a WELL buttered 9x13 pan. Cool caramels overnight.

Once cool, dump caramel onto a wax paper. Use a rolling pin to make the caramels more flat. Cut pieces into the size you want and wrap in wax paper.

Tips: Use a wooden spoon to stir while boiling the mixture. Use a metal pan 9x13 pan for cooling the caramels. Loosen the edges of the caramels with a knife before dumping them out. If you need to use a metal spatula to scrape the caramels out as you dump them.

Difficulty: Medium

Time to Make: 30 minutes prep, cooling overnight, 15 minutes cutting and wrapping

Recipe Origin: Annette Gardner

Pancakes

Ingredients:

1 + 1/4 cups flour

3 tsp. baking powder

1 Tbsp. sugar

1/2 tsp. salt

1 egg

1 cup milk

2 Tbsp. vegetable oil

Directions:

Combine all ingredients till well mixed. Drop batter onto a hot skillet and brown both sides. Serve with butter and pancake syrup.

Difficulty: Easy

Time to Make: 20 minutes

Recipe Origin: Mom

Granola

Ingredients:

6 cups quick oats

1/2 cup brown sugar

3/4 cup wheat germ (or 1/2 cup wheat flour + 1/4 cup oatmeal)

1/2 cup coconut

1 cup slivered almonds

1/4 cup sunflower seeds

1/2 cup nonfat dry milk

2/3 cup honey

2/3 cup vegetable oil

2 Tbsp. water

1 + 1/2 tsp. vanilla extract

1 cup raisins (optional)

Directions:

Preheat oven to 300 degrees. Mix all ingredients in a large bowl till well blended. Spread mix on a large baking sheet. Sprinkle the granola with nutmeg and cinnamon before putting pan in the oven. Bake at 300 degrees for 25 minutes (stirring twice while baking). Cool on the pans and store in an airtight container.

Difficulty: Easy

Time to Make: 20 minutes prep plus 25 minutes baking

Recipe Origin: Mom

Apple Turnover

Ingredients:

2 + 1/2 cups flour

1 Tbsp. sugar

1 cup shortening

1 tsp. salt

1 egg yolk (save the white for later)

2/3 cup milk

2 handfuls of oatmeal

Apple Pie Filling

Glaze:

2 Tbsp milk

2 Tbsp. Butter

1 Cup Powdered Sugar

1 tsp. vanilla extract

Directions:

Combine and blend flour, sugar, shortening, and salt. Mix the egg yolk and milk together till smooth. Once the shortening is well blended, add the milk and egg to the flour mix. Stir till ingredients are blended (the more you mix the tougher the crust will be).

Roll out the dough into a square. Transfer dough onto a baking sheet. (It helps if you roll the dough out onto wax paper). Sprinkle 2 handfuls of oatmeal onto half of the dough. Spread the apple filling on top of the oatmeal. Fold over the top crust and seal the edges with a little bit of water. Beat the egg whites till foamy and brush onto the top crust. Cut slits into the top crust for steam vents. Bake at 350 degrees for 1 hour. Frost with glaze while warm.

Difficulty: Medium

Time to Make: 30 minutes of preparation plus 1 hour baking time.

Recipe Origin: Mom

Chicken Roll Ups

Preheat oven to 375 degrees.

Stuffing:
4 T. Butter or Margarine, melted
1/2 tsp. Pepper
2/3 c. Mushrooms, chopped (optional)
2 Celery Stalks, chopped
2-3 oz. pkg. Cream Cheese, softened
1/2 small Onion, diced
1 T. Pimento (optional)

Rolls:
2 cans Pillsbury Rolls
6 T. Butter or Margarine, melted
2/3 c. dry Herb or Chicken Stuffing Mix, slightly crushed
1/2 c. Walnuts, finely chopped (optional)

Sauce:
1 c. Turkey or Chicken Broth
1 can Cream of Chicken Soup

Combine 4 T. melted butter, pepper, mushrooms, celery, cream cheese, onion and pimento. Roll out crescent rolls until thin. Spoon cream cheese mixture into center for filling, fold roll over and seal edges. Roll in remaining 6 T. melted butter and then in dry stuffing mix. Bake in 9 x 13 inch pan at 375 degrees for 15-20 minutes. While baking, combine turkey or chicken broth and cream of chicken soup in sauce pan. Heat and serve over cooked rolls.

Difficulty: Easy

Time to Make: 30 minutes prep time plus 20 minutes cooking time.

Recipe Origin: Mom

One Pan Sausage and Zucchini

Ingredients:

1 lbs ground sausage

1 medium zucchini, grated

1 medium tomato, diced

Louisiana Hot Sauce

Parmesan Cheese, grated

Directions:

In a medium pan, brown the sausage until its cooked. Drain off any grease. Add the diced tomato and the grated zucchini and cook till zucchini is tender. Add Louisiana hot sauce to taste. Sprinkle with parmesan cheese just before serving.

Difficulty: Easy

Time to Make: 20 minutes

Recipe Origin: Mom

Zucchini Bread

Ingredients:

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tsp. ground cinnamon

3 eggs

1/2 cup vegetable oil
1/2 cup applesauce

1 + 1/2 cups white sugar
3/4 cups brown sugar

3 tsp. vanilla extract

2 cups grated zucchini (about 2 medium zucchinis - but still measure)

1 cup chopped walnuts (optional)

Directions:

Grease and flour 2 bread pans. (Especially the bottom because the bread will stick.) Preheat oven to 325 degrees.

Sift together dry ingredients and cream together wet ingredients. Add wet ingredients to dry ingredients and mix well. Pour batter into the 2 prepared bread pans.

Bake for 45 to 60 minutes (until a knife comes out clean). Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

Difficulty: Easy

Time to make: 30 minutes preparation, 60 minutes cooking, 30 minutes cooling

Recipe Origin: allrecipes.com

Sugar Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 egg
1 + 1/2 tsp. vanilla
3 cups flour
1 + 1/2 tsp. baking powder
1/2 tsp. salt

Directions:

Cream together butter and sugar till fluffy (about 2 minutes). Add egg and vanilla.  mix well.  In a separate bowl add all dry ingredients. Stir till blended and then add dry ingredients to wet ingredients.Chill dough for at least an hour (or overnight). Roll dough out on a floured surface and cut into shapes. Bake at 350 degrees for 8 to 12 minutes depending on how crisp or soft you like the cookie. Cool completely and frost if desired.

Difficulty: Medium

Time to Make: About an hour plus decorating time.

Recipe Origin: Our Best Bites website

Tator Tot Casserole

Ingredients:

Tator Tots

1 lb ground beef or ground turkey

10 ounces broccoli, cooked

1 small can of French Fried Onions

1 Can Cream of Celery Soup

1/3 cup milk

1 cup Cheddar Cheese, grated

1/4 tsp. Garlic Powder

Directions:

Preheat oven to 400 degrees. Line a square casserole dish with tator tots and bake at 400 degrees for 10 minutes.

While tots are baking, brown and drain ground beef and cook your broccoli.

After tator tots are done, top them with the ground beef, the broccoli, and half of the French Fried Onions.

Combine the soup, milk, garlic powder, and 1/2 cup of the cheddar cheese. Spread the mixture over the top of the casserole. Bake the casserole at 400 degrees for 20 minutes. Then top the casserole with the remaining french onions and cheddar cheese and return the dish to the oven. Bake the casserole until the cheese is melted.

Difficulty: Easy

Time to Make: 20 minutes prep and 25 minutes baking time.

Recipe Origin: Mom

Corned Beef and Cabbage

Ingredients:

1 can Corned Beef

1 medium onion, diced

3-4 cans beef broth

1/2 head of Cabbage

1/2 package of baby carrots, cooked

Salt and Pepper

Butter

Directions:
In a large pot, combine the onion, butter, and pepper. Saute until the onion is tender. Add the corned beef, beef broth, and cabbage. Heat over med until heated through and serve hot.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Homemade Marshmallows

Ingredients:

2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions:
Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.

With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Difficulty: Medium

Time to make: About 30 minutes preparation, setting overnight, and 15 minutes of cutting out.

Recipe Origin: marthastewart.com

Chocolate Chip Cheese Ball

Ingredients:

1 package cream cheese, softened

1/2 cup butter, softened

3/4 cup powdered sugar

2 Tbsp. brown sugar

1/4 tsp. vanilla extract

3/4 cup mini chocolate chips

Directions:

In a medium bowl beat together cream cheese and butter. Mix in the powdered sugar, brown sugar, and vanilla. Once mixture is smooth, stir in chocolate chips. Cover the mix and chill in the fridge for 2 hours. After chilling, form the mix into a ball and wrap it in plastic wrap. Chill again for 1 hour. After the hour is up, roll the ball in finely chopped pecans and serve with graham crackers or vanilla wafers.

*You can shape this into any shape you want, just do it quickly because it is harder to work with the longer you have it at room temp.

Difficulty: Easy

Time to make: 15 minutes for preparation, 3 hours for chilling.

Recipe Origin: online somewhere

Cinnamon Rolls (Mom's Recipe)

Ingredients:
1 small pkg quick rise yeast (2 + 1/4 tsp.)
1/4 cup warm water
1 cup hot milk
2 Tbsp. shortening
2 Tbsp. sugar
1/4 cup flour
1/2 tsp. salt
1 egg
3 + 1/4 cups flour

Cinnamon Spread:
1 cup sugar
1/2 cup butter, melted
3 tsp. cinnamon

Glaze:
1 cup powdered sugar
2 Tbsp. butter
1 tsp. vanilla extract
milk (enough to make a runny frosting)

Directions:
In a small bowl combine the yeast and 1/4 cup of warm water. Set aside. In a large bowl, combine the hot milk and shortening. Stir until the shortening is fully melted. Add the salt, sugar, and 1/4 cup of flour. Stir till smooth. When the mixture is cool enough, add the yeast and the egg. Stir again till mixed. Add the 3 + 1/4 cups flour. Stir just enough to make it blended. Knead it lightly. Let dough rise for an hour and a half.

After dough has risen, roll it out into a rectangle on a floured surface. In a small pan melt the butter for the cinnamon spread and stir in the sugar and cinnamon. Spread the cinnamon and sugar mixture over the rolled out dough. Roll up the dough and cut it into rolls. Place the rolls on a greased baking sheet. Cover them with plastic wrap (sprayed with non-stick spray) and let them rise another 30 minutes. Preheat your oven to 350 degrees. After the rolls have risen 30 minutes, bake them at 350 degrees for 20 minutes (until light brown on top). While the rolls are warm, frost them with the glaze and serve warm.

Difficulty: Medium
Time to Make: about 3 hours
Recipe Origin: Mom

Banana Bread

Preheat oven to 350 degrees.

In a large bowl mix: (leave batter slightly lumpy)

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

2 mashed bananas

Then add:

2 cups flour

1 tsp. baking soda

1/2 cup nuts (optional)

Pour batter in a greased bread pan and bake at 350 degrees for 1 hour. For muffins, pour batter into muffin pan lined with cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean).

Makes 1 loaf or 15 muffins.

Difficulty: Easy

Time to make: 15 minutes or prep plus 20 minutes cook time (for muffins) or 1 hour (for bread).

Recipe Origin: Mom