Gingerbread Cookies

Gingerbread cookies are another favorite of ours. This recipe is for a chewy, not hard, cookie that is perfect for making cut-out cookies. The cookies will be hard if cooked too long, so it's best to remove them from the oven right around 7 minutes. We like these cookies topped with a cream cheese frosting. The dough can be made ahead and stored in the refrigerator for up to four days (return to room temperature before using).

Ingredients:

3 C flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 Tbsp ginger

1 3/4 tsp cinnamon

1/4 tsp cloves

6 Tbsp butter

3/4 C brown sugar

1 egg

1/2 C molasses

2 tsp vanilla

Directions:

1.) Mix flour, powder, soda, salt, ginger, cinnamon, and cloves.

2.) In a separate bowl, cream butter and brown sugar.

3.) Beat in egg.

4.) Add molasses and vanilla. Mix well.

5.) Gradually stir in dry ingredients and mix until smooth.

6.) Let dough sit at room temperature for 2-8 hours.

7.) Place a portion (about a half) of dough on floured surface.

8.) Sprinkle flour over dough and rolling pin.

9.) Roll dough to about 1/4" thick.

10.) Cut out cookies as desired.

11.) Place cut cookies on greased cookie sheet.

12.) Bake at 375 F for 7-10 minutes.

13.) When the cookies are firm enough, move to wire rack.

14.) Allow to cool completely.

15.) Decorate as desired.

Makes 3-4 dozen.

Cream Cheese Frosting

This is a delicious topper to many different desserts, including pumpkin bread, cakes, and gingerbread cookies.

Ingredients:

8 oz cream cheese

1/4 C butter

1 C powdered sugar

1/2 tsp vanilla extract

Directions:

1.) Soften cream cheese and butter. Cream.

2.) Mix in vanilla.

3.) Gradually add powdered sugar.

4.) Store in refridgerator.

Makes enough for one cake, two bread loaves, or about 3 dozen cookies.

Chewy Molasses Cookies

This is my favorite Christmas cookie! They are absolutely delicious right after coming out of the oven. Unlike other molasses cookies, these even keep their moist texture for days after baking them.

Ingredients:

4 1/2 C flour

4 tsp ginger

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

1 1/2 C shortening

2 C sugar

2 eggs

1/2 C molasses

Directions:

1.) Mix together flour, ginger, soda, cinnamon, cloves, salt.

2.) In separate bowl, mush shortening and beat in sugar.

3.) Add eggs and molasses. Beat.

4.) Add dry ingredients into mixture. Stir well.

5.) Roll dough into 2" balls.

6.) Rub balls in sugar.

7.) Place on ungreased cookie sheet.

8.) Press down each cookie with a flat surface (cup).

9.) Bake at 350 F for 12-14 minutes.

Makes 2-3 dozen cookies.

Cranberry Relish

Cranberries are a must during the holidays! With just enough of a tangy flavor, this is one of my favorite cranberry sauces. It is also so simple to make!

Ingredients:

12 oz fresh or frozen cranberries

2 ripe pears

1 C sugar

1 C orange juice

1 Tbsp orange rind

Directions:

1.) Dice pears.

2.) Combine all ingredients in a sauce pan.

3.) Bring to a boil.

4.) Simmer for 15 minutes.

5.) Allow to chill overnight.

6.) Serve cold.

Serves 7-10.

Pumpkin-Cranberry Pancakes

Absolutely delicious! After having these super-fluffy pancakes, I don't know if I will ever go back to regular pancakes. They are not overly sweetened like many regular pancake recipes and have just the right amount of pumpkin flavor. The cranberries really make this recipe great!

Ingredients:

2 C flour

2 Tbsp brown sugar

1 Tbsp baking powder

1 tsp pumpkin pie spice

1 tsp salt

1/2 C pumpkin puree

1 egg

2 C milk

2 Tbsp canola oil

1/2 C fresh or frozen cranberries

1/2 C chopped nutes (if desired)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix pumpkin puree, egg, milk, and canola oil in different bowl.

3.) Add pumpkin mixture to dry ingredients.

4.) Stir until moistened. Batter will be lumpy.

5.) Pour 1/4 C batter on hot griddle.

6.) Sprinkle desired number (4-8) cranberries on each pancake.

7.) Cook until bubbles begin to burst.

8.) Flip pancakes and cook until golden brown.

9.) Repeat until all batter is used.

10.) Serve with powdered sugar, chopped nuts, and maple syrup.

Makes about 16-20 medium-sized pancakes.

Nutty Pumpkin Waffles

These delicious pumpkin waffles are perfect for a quick and easy fall-time brunch or dinner. They cook up to be the same texture as regular waffles, but have an amazing flavor! Next time, I would consider adding cranberries to the batter.

Ingredients:

2 C flour

1/4 C sugar

1 Tbsp cornstarch

2 tsp powder

2 tsp cinnamon

1/2 tsp salt

1/4 tsp ginger

1/4 nutmeg

2 eggs (separated)

1/2 C pumpkin puree

2 Tbsp butter

1 3/4 C milk

1/2 C chopped nuts (add into batter or as a topping)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix egg yolks, pumpkin, butter, and milk into different bowl.

3.) Add pumpkin mixture to dry ingredients. Stir.

4.) Beat egg whites in small bowl until small peaks form.

5.) Gently fold egg whites into mixture.

6.) Pour batter into waffle iron.

7.) If adding chopped nuts or cranberries, sprinkle them on batter.

8.) Close lid and cook until waffles are golden.

9.) Remove waffles and repeat until all batter is used.

10.) Top with nuts, powdered sugar, and/or maple syrup.

Makes about twelve 4" waffles.

Zucchini Bread

Absolutely delicious! We used zucchini fresh from our garden. The zucchini bread turned out very moist and kept well until every last bit was eaten up! You can also use 1 C oil instead of 1/2 C oil and 1/2 C applesauce; when made with only oil, the outside becomes crispy and flaky.

Ingredients:

3 eggs (beaten)

1/2 C oil

1/2 C applesauce

1 1/4 C sugar

1 tsp vanilla

1 tsp salt

1 tsp cinnamon

1/2 tsp baking powder

1 tsp baking soda

3 C flour

2 C zucchini (shredded, drained)

Directions:

1. With electric mixer, beat eggs, oil, applesauce, sugar, and vanilla.

2. Add in salt, cinnamon, baking powder, and baking soda.

3. Mix in flour 1/2 C at a time.

4. With spoon, stir in zucchini.

5. Pour into two loaf pans or muffin tin (greased).

6. Bake at 350 F for 45-55 minutes (30 minutes for muffins).

Peach & Blueberry Crumble

This fruity dessert is absolutely wonderful served with vanilla ice cream. Yum!

Ingredients:

3 ripe peaches

1 pint blueberries

1/2 C brown sugar

1/3 C flour

1 C oats

1 tsp cinnamon

2 T butter

2 T canola oil

Directions:

1. Pit and slice peaches.

2. Combine peach slices, blueberries, 1/4 C brown sugar, and 1 T flour in 9"x9" pan.

3. Mix until fruit is evenly coated.

4. In another bowl, mix oats, cinnamon, remaining flour, and 1/4 C brown sugar.

5. Stir in butter and oil. Blend until course and crumbly.

6. Sprinkle crumble overtop fruit mixture.

7. Bake at 400 F for 30-35 minutes or until fruit is bubbly.

8. Serve warm or at room temperature.

Serves 6-8.

Naan

We've found naan to be a great way to satisfy our craving for bread in the hot summertime when we don't want to turn on the oven. It's a perfect match with curry! When we have leftovers, we make them into mini flat bread pizzas by adding sauce, veggies, and cheese.

Ingredients:

1 package instate dry yeast

1 C warm water

1/4 C sugar

3 T milk

1 egg (beaten)

2 tsp salt

2 tsp minced garlic (optional)

4 1/2 C flour

1/4 C butter (melted)

Directions:

1. Disolve yeast into warm water. Mix until frothy.

2. Let sit for 5 minutes.

3. Sitr in sugar, milk, egg, salt, garlic, and flour (1/2 C at a time).

4. Knead dough.

5. Cover and let rise for 30 minutes.

6. Pinch off sections of dough and form into golf ball size balls.

7. Cover and let rise for 20 minutes.

8. With rolling pin, roll dough ball into thin circle.

9. Place on heated pan or grill.

10. While cooking, brush uncooked side of dough with butter.

11. When golden brown (2-3 minutes), flip to cook other side.

12. Brush cooked side with butter.

13. Continue this process until all dough is cooked.

14. Eat while warm.

15. Store leftovers in an airtight container and reheat.

Makes 12-15 pieces.

Flat Bread Pizza

Delicious! We tried making pizza with flat bread for the first time last night. I think we will stick to this recipe for pizza making from now on. The crust is the perfect combination of crispy and moist. The interesting part is that this recipe is identical to my Ultimate Pizza Dough recipe, the only difference being that the bread is not kneaded, does not require as much rise time, and is SO much quicker. I hope you enjoy it as much as we did!

Pictured below is our pizza from last night: a light layer of pizza sauce, fresh basil (straight out of our garden), tomatoes (our garden isn't yet producing these), and fresh mozzerella cheese.

Ingredients:

1 C warm water

1 package instant dry yeast

2 T sugar

2 T olive oil

1/2 tsp salt

2 1/2 -3 C flour

desired pizza toppings

Directions:

1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time. DO NOT KNEAD.

5. Cover bowl and allow to rest for 10 minutes.

6. Break dough into two equal portions.

7. Sprinkle cornmeal on countertop.

8. On counter, roll each portion into a 12" pizza.

9. Transfer to baking stone and brush with olive oil.

10. Bake at 425 F for 5 minutes.

11. Remove from oven and add desired toppings.

12. Bake at 425 F for an additional 5-7 minutes.

Makes two 12" pizzas.

Waffles

We eat waffles quite often, and this is our favorite recipe. If cooking fruit into the waffles (which I highly recommend!), pour batter into the waffle maker and add the fruit on top. Pictured below are our Red, White, and Blue Waffles that we made this year on the 4th of July.

Ingredients:

3 Tbsp shortening (melted)

4 1/2 tsp sugar

1 egg

1 tsp baking powder

1/4 tsp salt

1 C flour

7/8 C milk

Directions:

1. Melt shortening in bowl.

2. Stir in sugar and egg.

3. Add baking powder and salt; mix completely.

4. Mix in 1/2 C flour.

5. Add milk.

6. Stir in remaining 1/2 C flour.

7. Top as desired.

Makes six 4" square waffles.

Cinnamon Balls

Cinnamon Balls are a cross between monkey bread and cinnamon rolls. They taste just like cinnamon rolls, but are several steps (and a ton of time) easier! The recipe for the dough is the same as my Yeast Rolls, but with a tad more sugar. The topping is a simple icing, not the super-sugary goo that often goes with monkey bread.

Ingredients:
1 C hot water
1/4 C margarine
1/4 C sugar
1 tsp salt
1/4 C cold water
1 package instant dry yeast
2 3/4 C flour
1 egg

----------------------------

2 Tbsp cinnamon

1/4 C sugar

----------------------------

3 Tbsp butter (melted)

1 Tbsp milk

1 - 1 1/2 C powdered sugar

Directions:
1. Melt margarine in hot water.
2. Add sugar and salt. Stir.
3. Add cold water and yeast to water. Stir.
4. Add 1 1/2 C flour. Mix.
5. Add egg and 1 - 1 1/2 C more flour.
6. Knead dough.
7. Cover dough and let rise until it doubles in size.

8. Combine cinnamon and sugar.
9. Make walnut size balls of dough.

10. Roll balls in cinnamon sugar mixture.

11. Place balls in a greased 9"x9" pan (stack as necessary).

12. Allow to rise 20-30 minutes in warm place.
13. Bake in a preheated 350 F oven for 45-45 minutes.
14. Make icing by combining final three ingredients.

15. Pour icing overtop warm cinnamon balls.

Serves 5-6.

Jello Cake

Jello Cake is a yummy summer dessert! The flavors of Jello and pudding can be varied to create endless combinations. Below, I used a pinapple-berry Jello and a coconut cream pudding. Raspberry Jello and lemon pudding is another of my favorite combinations. Any cake flavor can also be used; however, I normally stick to white.

Ingredients:

1 box white cake mix

1 small package Jello

3/4 C boiling water

1/2 C cold water

1 small box pudding

1 C milk

1 C Cool Whip

Directions:

1. Bake cake in 9"x13" pan as directed on box.

2. Using a chopstick (or anything of similar size), poke approximately 100 holes in the cake.

3. Allow to cool in refridgerator.

4. Combine Jello package and boiling water in bowl.

5. Stir until completely disolved.

6. Mix in cold water.

7. Spoon Jello mixture on top of cake, being sure to moisten all areas.

8. Chill 2-3 hours or overnight.

9. Mix together pudding package and milk.

10. Add in Cool Whip.

11. Spread pudding mixture on top of cake.

12. Top as desired with fresh fruit or coconut.

Serves 15-20.

Sicilian Meat Roll (Meatloaf)

Delicious! Meatloaf with an exciting twist. I like to eat it with ketchup. Mitch prefers A1 sauce.

Ingredients:

1 egg (beaten)

1/2 C bread crumbs

1/4 C tomato juice

1 Tbsp parsley

1/4 tsp oregano

1/8 tsp salt

1/5 tsp black pepper

1 small clove minced garlic

1 lb. ground beef

4 slices deli ham

8 oz. shredded mozzarella cheese

Directions:

1. Combine egg, bread crumbs, tomato juice.

2. Add in parsley, oregano, salt, black pepper, and garlic.

3. Add ground beef and mix well.

4. Lay a sheet of wax paper (at least 12") on counter.

5. Form meatloaf into a 10"x12" shape on wax paper.

6. Arrange ham on top.

7. Sprinkle 4 oz. cheese on ham.

8. Roll up meat (from short end).

9. Place meatloaf on greased baking sheet or pan.

10. Bake at 350 F for one hour.

11. Sprinkle 4 oz cheese on top.

12. Bake an additional 5 minutes.

Serves 4-6.

Rotel

This is a super-easy dip that is always quickly eaten up! Great add-ins include fresh cilantro, ground beef, chicken, ground cumin, or beans.

Ingredients:

16 oz Velveeta cheese

1 can (8 oz) Rotel (diced tomatoes & chilies)

Directions:

1. Dice Velveeta into small pieces and place in bowl.

2. Microwave 2 minutes.

3. Stir in can of Rotel (do NOT drain).

4. Microwave 2 minutes.

5. Stir.

6. Microwave until smooth and creamy.

7. Serve warm with tortilla chips.

Serves 8-10.

Oatmeal, Chocolate Chip, Peanut Butter, M&M Cookies

Although the name is a mouthful, you will want just that after you try a bite of these delicious cookies! (They are pictured with out the M&M's and are equally tasty!) Thanks, Kari!

Ingredients:
1 C sugar
1 C brown sugar
1 C margarine
2 eggs
1/2 tsp salt
1 tsp vanilla
1 C peanut butter
1 tsp baking powder
1 tsp baking soda
3 C quick oats
1 1/2 C flour
1 package chocolate chips
1 C M&M's, peanut butter chips, or whatever else sounds good :)

Directions:
1. Cream sugar and margarine.
2. Add eggs, salt, and vanilla.
3. Mix well.
4. Stir in peanut butter, baking powder, and baking soda.
5. Add oats. Stir.
6. Add four. Stir.
7. Mix in chocolate chips and candies.
8. Drop dough onto ungreased baking sheet.
9. Bake at 375 F for 8-10 minutes.

Makes 3-4 dozen cookies.

Cinnamon Raisin Bread

Cinnamon Raisin Bread is an easy and equally tasty alternative to making laborious cinnamon rolls. The whole process is about two hours start to finish!

Below you see the same bread, but cooked a little bit differently. On the left, the bread has extra butter and cinnamon sugar for maximum gooey goodness! On the right, the bread is cooked a bit longer for a hardened crust and a more "bready" texture. Take your pick!

Regardless, it is important to roll this dough to be long and slender, or else you may have uncooked dough in the middle of this large loaf.













Ingredients:
3/4 C raisins
1 package active dry yeast
3/4 C milk, warmed
1/3 C brown sugar
2 eggs, beaten
1 T butter, melted
1 tsp salt
1/4 tsp cinnamon
4 1/4 C flour
------------------------------
1-3 T butter
1 tsp cinnamon
1/4 C sugar
egg wash

Directions:
1. Cover raisins in bowl of hot tap water and allow to soak.
2. Combine warmed milk and yeast.
3. Stir until frothy and then let rest for 5 minutes.
4. Add in brown sugar and 1 C flour.
5. Mix in eggs, butter, salt, and cinnamon.
6. Stir well.
7. Add in remaining (3 1/4 C) flour, 1/2 C at a time.
8. Knead dough.
9. Let stand for 10 minutes.
10. Drain raisins and fold them into the dough.
11. Cover and let rise for 30 minutes.
12. Roll out dough into 14"x7" rectangle.
13. Combine cinnamon and sugar.
14. Spread butter on dough.
15. Sprinkle desired amount of cinnamon sugar on top.
16. Roll dough into loaf "hot dog style."
17. Place in greased loaf pan and let rise 20 minutes or let rise 20 minutes and then place on baking stone.
18. Coat with egg wash and/or butter.
19. Bake at 350 F for 50 minutes.
20. Slice and enjoy!

Serves 10.

Baked Corn

This is one of my mom's staple dishes. Delicious with practically any meal!

Ingredients:
1/2 C butter, partially melted
15 oz. creamed corn
12 oz. frozen corn
1 T sugar
2 eggs, beaten
1 box Jiffy corn muffin mix
8 oz. shredded cheddar cheese

Directions:
1. Combine butter, creamed corn, corn, sugar, and eggs.
2. Add in corn muffin mix and cheese.
3. Stir well.
4. Pour batter into a greased 9"x13" pan.
4. Bake at 400 F for 30-45 minutes.

Serves 8-10.

Cinnamon Breadsticks

This recipe is the same as our Ultimate Pizza Dough, but with a bit more sugar added to the dough.

Ingredients:
1 C warm water
1 package instant dry yeast
1/2 C sugar
1/2 tsp salt
2 T olive oil
2 1/2-3 C flour
----------------------------
1 C powdered sugar
1/4 tsp vanilla
1 T milk

Directions:
1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time.
5. Knead dough.
6. Allow to rest for 20-30 minutes in warm place.
7. Roll out dough to be 3/4" thick.
8. Slice dough into breadsticks.
9. Place on greased pan or on baking stone.
10. Allow to rise an additional 30 minutes before baking.
11. Bake at 450 F for 10-15 minutes or until golden brown.
12. Prepare frosting by combining powdered sugar, vanilla, and milk.
13. Serve with frosting drizzled on top of breadsticks or with frosting on the side.

Makes 2 dozen breadsticks.

Hot Pizza Dip

Hidden beneath this sea of green peppers and olives is a delicious pizza dip!

Ingredients:
16 oz cream cheese
2 tsp Italian seasoning
2 C shredded mozzarella cheese
1 1/2 C Parmesan cheese
1 can (16 oz) pizza sauce
1 C toppings (green pepper, onion, olives)

Directions:
1. Combine cream cheese and Italian seasoning.
2. Spread on bottom of 9"x13" pan.
3. Combine cheeses and pour 1/2 on top of cream cheese.
4. Spread sauce over cheese in pan.
5. Top with remaining cheese and desired toppings.
6. Bake at 350 F for 15-18 minutes or until edges bubble.
7. Serve with sliced bread or breadsticks.

Serves 8-10.

Spinach and Garlic Mashed Potatoes

A little bit of experimenting led us to these mashed potatoes - with an exciting twist! We will definitely make them again!

We used heavy cream, because we had it on hand; milk and sour cream would substitute alright. We never skin our potatoes; the skin is the most nutritious part of the potato! Also, we always mash, never whip, our mashed potatoes for a better texture.

Ingredients:
4-6 potatoes
1 onion
1 T olive oil
3 T butter
1/2 C heavy cream
spices (garlic, black pepper, seasoned salt) to taste
1 C fresh spinach

Directions:
1. Dice and boil potatoes.
2. Meanwhile, saute onion in olive oil.
3. When cooked, drain and mash potatoes.
4. Stir in butter until melted.
5. Mix in heavy cream (or milk and sour cream).
6. Add spices to taste.
7. Tear spinach into small pieces and add to potatoes.
8. Heat until spinach is cooked.

Serves 4-6.

The Ultimate Pizza Dough

After years of searching, we have finally found a great pizza dough recipe that is perfect every time! It's wonderful for pizza, breadsticks, Cinnamon Breadsticks, or calzones! Also, check out our recipe for Flat Bread Pizza.

Ingredients:
1 C warm water
1 package instant dry yeast
2 T sugar
1/2 tsp salt
2 T olive oil
2 1/2-3 C flour
desired toppings

Directions:
1. Mix warm water and yeast until frothy.
2. Allow to sit 5 minutes.
3. Add in sugar, salt, and oil.
4. Stir in flour, 1/2 C at a time.
5. Knead dough.
6. Allow to rest for 20-30 minutes in warm place.
7. Form into desired size and shape.*

8. Top as desired.
8. Allow to rise an additional 15-20 minutes before baking.
9. Bake at 450 F until golden brown (cooking time will vary based on size and shape of dough).

*If making calzones:

7. Form dough into 3-4 balls and allow to rest 10-15 minutes.

8. Sprinkle cornmeal on countertop.

9. On counter, roll dough into 7" circles.

10. Place toppings (meats, cheeses, veggies) on half of dough.

11. Fold dough over toppings to form the calzone.

12. Slide calzone onto baking sheet or baking stone.

13. Seal and top with egg white prior to baking.

14. Bake at 450 F for 15-20 minutes.

15. Serve with pizza sauce on top or on side.

Makes 1 large pizza, 2 dozen breadsticks, or 3-4 large calzones.

Cranberry Orange Muffins

Yum! We slice the cranberries in half to help distribute the flavor. The recipe also calls for 1 C nuts, but we do not include them.

Ingredients:
1/4 C butter (melted)
2-3 T orange juice concentrate
1 egg (beaten)
3/4 C milk
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour
1 C fresh or frozen cranberries

Directions:
1. Mix butter, orange juice concentrate, egg, milk, and sugar.
2. Add in baking powder and salt. Mix well.
3. Stir in flour.
4. Fold cranberries into mixture.
5. Pour batter into greased muffin tin.
6. Bake at 400 F for 20-25 minutes.

Makes one dozen muffins.

Baked Spaghetti

My sister gave me this recipe years ago, and it is still one of our favorites! It is similar to lasagna, only easier. It is so, so tasty with eggplant! Thanks, Kristi!

Ingredients:
1 large eggplant (optional)
1 lb ground beef or sausage
12 oz spaghetti
24 oz pasta sauce
1/3 C Parmesan cheese
2 eggs (beaten)
2 tsp butter
18 oz cottage cheese
1 C mozzarella cheese

Directions:
1. Peel, slice, and boil eggplant until tender. Set aside.
2. Brown meat and drain well.
3. Meanwhile, cook spaghetti.
4. Add sauce to meat and simmer.
5. Immediately after draining spaghetti, stir in Parmesan cheese, eggs, and butter.
6. Grease 9"x13" pan.
7. On bottom of pan, spread 1/2 of meat and sauce mixture.
8. Layer 1/2 of noodle mixture on top of meat sauce.
9. Spread entire amount of cottage cheese on top of noodles.
10. Place eggplant slices on next.
11. Spread remaining noodles on eggplant.
12. Cover with remaining meat sauce.
13. Bake at 350 F for 30 minutes.
14. Spread mozzarella cheese on top.
15. Bake for an additional 10 minutes.

Serves 6-8.

Butternut Squash Casserole

This is a yummy side-dish that is great around Thanksgiving, Christmas, or really anytime! I only use about 1/4 C sugar, and the squash is still plenty sweet.

Ingredients:
Squash:
1 large butternut squash
1/2 C sugar
2 eggs (beaten)
1 tsp vanilla

Topping:
1/8 C margarine (melted)
1/4 C brown sugar
1/4 C flour
1/8-1/4 C chopped pecans
1/4 C coconut

Directions:
1. Peel, seed, dice (into 1" cubes), and boil squash until tender.
2. Drain well and transfer into mixing bowl.
3. Beat squash on low speed with mixer.
4. Add in sugar, eggs, and vanilla.
5. Mix well.
6. Pour mixture into a greased casserole dish.
7. Make topping by first creaming margarine and brown sugar.
8. Mix in flour, pecans, and coconut.
9. Spread topping over squash.
10. Bake at 325 F for 30-40 minutes.

Serves 8-10.

Flour Tortillas

We tried this recipe for the first time tonight. They are the best homemade tortillas we've tried yet (of course, only secondary to the ones we ate in Honduras)! We ate the tortillas as burritos tonight, but I can imagine they would also be very good for quesadillas. We made dessert tortillas by spreading honey on top. Yum!

For making these tortillas, it is most efficient to have two people: one person to roll out the dough, and one person to man the griddle.

Ingredients:
3 1/2 C flour
1 tsp salt
1/2 tsp baking powder
7 T oil
1 C warm water

Directions:
1. Mix ingredients together.
2. Knead for 3 minutes.
3. Cover with clean cloth and let dough sit for 15 minutes.
4. Separate dough into 1" sized portions (12-18).
5. Form each piece into a small ball.
6. Cover and let sit for 5-10 minutes.
7. Heat griddle on medium-high.
8. Roll out one ball into flat, round tortilla shape.
9. Place first piece of dough on hot griddle.
10. Once bubbles form, flip tortilla.
11. Tortilla will bubble up while cooking; flatten with spatula.
12. Heat until tortilla is golden brown on each side.
13. Continue rolling dough and cooking tortillas one at a time.
14. Enjoy the tortillas hot off the griddle!

Serves 4-6.

Parmesan Herb Bread

My favorite way to jazz up a normal pasta dish is with this amazing bread!

Ingredients:
2 C warm water
1 package instant dry yeast
1/2 tsp sugar
1 tsp salt
1/4 C olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 C grated Parmesan cheese
6-6 1/2 C flour
1 egg white + 1 tsp water (for egg wash)

Directions:
1. Mix yeast, sugar, and salt into water.
2. Allow to rest 5 minutes.
3. Stir in 1 C flour.
4. Add oil, basil, oregano, black pepper, and cheese. Mix well.
5. Mix remaining 5-5 1/2 C flour.
6. Knead dough.
7. Cover dough and allow to rise for 30 minutes.
8. Split dough into 2 equal portions.
9. Roll each portion into a 16" long loaf.
10. Twist the loaf and place on greased baking sheet or baking stone covered in cornmeal.
11. Let rise 20 minutes longer.
12. Score the bread.
13. Beat egg whites with water.
14. Brush egg wash on bread.
15. Bake at 400 F for 20 minutes and reapply egg wash.
16. Bake for an additional 15 minutes or until golden.
17. Cool loaves and enjoy!

Makes 2 loaves.

Chex Mix

This is it - Traditional Chex Mix. Feel free to jazz it up with any creative add in snacks or spices!

Ingredients:
1/2 C butter
1 1/2 tsp seasoned salt
2 T Worcestershire sauce
1 C dry roasted peanuts
1 C Cheerios
1 C pretzels
1 C corn Chex
1 C rice Chex
1 C wheat Chex
1 C Cheez-Its

Directions:
1. Mix butter, seasoned salt, and Worcestershire sauce in pan.
2. Heat on medium-low until butter is melted. Mix well.
3. Combine all other ingredients in 9"x13" pan.
4. Pour melted mixture over dry ingredients in pan.
5. Stir.
6. Bake at 250 F for 1 hour (stirring every 15 minutes).
7. Enjoy it fresh!
8. Store any leftovers in a sealed container.

Oreo Cheesecake

A very tasty recipe! This recipe is similar to our more traditional Cheesecake recipe. This recipe is from Dan & Laura's amazing cheesecake book with more than 100 different recipes!

Ingredients:
Crust:
16 Oreos (crush)
4 T butter (melted)

Filling:
3 packages (8 oz. each) cream cheese
1 C sugar
2 T flour
1/4 tsp vanilla
3 eggs
1 egg yolk
1/5 C heavy whipping cream
1 C semi-sweet chocolate chips (melted), optional
6 Oreos (coarsely crumbled)

Oreo Topping:
1 C heavy whipping cream
1 T sugar
6 Oreos (coarsely crumbled)

Directions:
1. In bowl, mix crust ingredients until they are well combined.
2. Press crust on bottom of 8.5" spring form pan.
3. In order to harden, refrigerate crust until needed.
4. Preheat oven to 500 F.
5. In large bowl, combine cream cheese and sugar.
6. Beat with electric mixer until smooth.
7. Add flour, vanilla, eggs, egg yolks, cream, and melted chips.
8. Beat at high speed just to blend.
9. Fold in crumbled Oreos.
10. Pour mixture into spring form pan.
11. Bake 10 minutes at 500 F.
12. Reduce oven temperature to 250 F and bake about 50 minutes.
13. To reduce cracking on surface, cool in oven for one hour.
14. Remove from oven and allow to cool to room temperature.
15. Chill at least 3 hours.
16. Immediately before serving, make Oreo Topping.
17. In small bowl, combine cream and sugar.
18. Beat on medium speed until soft peaks form.
19. Spread whipped cream over chilled cheesecake.
20. Sprinkle crumbled Oreos on top.

Serves 10-14.

Hot Fudge Sauce

This hot fudge is so good! We commonly use it on Cheesecake and ice cream. You can use anywhere between 1/4 to 3/4 C cocoa powder, depending upon your preference. The recipe calls for 3/4 C, but we normally use 1/2 C. I have used leftovers (refrigerated) from this recipe for up to 2-3 weeks following the initial making, and it still tastes great!

Ingredients:
3/4 C unsweetened cocoa powder
3/4 C sugar
3 T butter (cut into small pieces)
1/2 C heavy whipping cream
1 pinch salt
1 tsp vanilla

Directions:
1. Stir together cocoa and sugar in small saucepan.
2. Add butter.
3. Heat on medium.
4. As soon as butter is melted, mix in cream.
5. Stir constantly.
6. Bring sauce to a boil.
7. Boil for 30 seconds while continuing constant stirring.
8. Remove from heat.
9. Stir in salt and vanilla.
10. Serve!
11. Store leftovers in airtight container in refrigerator.
12. Reheat sauce in microwave or over low heat.
13. Enjoy again and again!

Serves 12-18.

Cheesecake

We love cheesecake, and we really love this cheesecake! It is so good drizzled with Hot Fudge Sauce and strawberries. You can spread the crust over the bottom and sides of the spring form pan, but we find that just spreading it on the bottom is so much easier. When we have made this cheesecake, the cooking time has consistently been at least 1 hour and 20 minutes after reducing the temperature to 250 F. You can always tell that a cheesecake is finished when it no longer "jiggles" or when it passes the knife test.

For cheesecake with a twist, try our Oreo Cheesecake.

Ingredients:
(Crust:)
2 1/2 C graham cracker crumbs
1/4 C sugar
1/2 C butter (softened)

(Filling:)
5 packages (8 oz. size) cream cheese (softened)
1 3/4 C sugar
3 T flour
1/4 tsp vanilla
5 eggs
2 egg yolks
1/4 C heavy whipping cream

Directions:
1. In bowl, mix crust ingredients until they are well combined.
2. Press crust on bottom and sides of 9" spring form pan.
3. In order to harden, refrigerate crust until needed.
4. Preheat oven to 500 F.
5. In large bowl, combine cream cheese and sugar.
6. Beat with electric mixer until smooth.
7. Add flour, vanilla, eggs, egg yolks, and cream.
8. Beat at high speed just to blend.
9. Pour mixture into spring form pan.
10. Bake 10 minutes at 500 F.
11. Reduce oven temperature to 250 F and bake 1 hour longer.
12. To reduce cracking on surface, cool in oven for one hour.
13. Remove from oven and allow to cool to room temperature.
14. Chill at least 3 hours before serving.

Serves 12-16.