German Chocolate Cupcakes

(I made them with Devil's Food)
Make up the batter for a chocolate cake mix and fill cupcake pans to about 2/3 full. Then, mix 1/2 cup sugar, 1 bar cream cheese and 1 egg until smooth. Add 1 cup of chocolate chips to this mixture. Scoop little spoonfuls of the cream cheese mixture into the chocolate cupcake batter.
Bake at 350 for about 18 minutes or until done. The cream cheese might be a little moist, but once you let the cupcakes cool, it should firm up.
Enjoy!

Crock Pot Chili

2 lbs ground beef (cooked & drained)
1 white onion, diced
2 green bell peppers, diced
1 small can green chilies
1 package of chili mix (found near taco seasoning)
2 Tbsp chili powder

- Add ingredients above to pan and cook on low till well mixed

2 15 oz cans of red kidney beans
2 6 oz cans tomato paste
2 14 oz cans of diced tomatoes
2 tsp cumin

- Add all ingredients to crock pot and cook on low all day or on high for 3-4 hours

Serve with sour cream, shredded cheese and Frito's.
You can make it the day before and put it in the fridge.

Creamy Chicken Noodle Soup

2 Tbsp Butter
1 Cup Onion, Chopped
1 Cup Celery, Chopped
1/4 Cup Fresh Parsley, or 1 Tbsp Dried Parsley
2-3 Cups Diced Chicken (cooked)
1 10 oz can Cream of Chicken Soup
1 10 oz can Cram of Mushroom Soup
5 Cups Chicken Broth
1 tsp Poultry Seasoning
1/4 tsp Dried Thyme
1/4 tsp Pepper
2 Cups Frozen Peas & Carrots
1 1/2 Cups Heavy Cream or Half & Half
4 oz Medium Cooked Noodles (cooked drained)
Salt, to taste

- In Large pot melt butter over medium heat. Add onions and celery and saute until onions are tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme and pepper.
- Bring to a boil; reduce heat to medium low and simmer for 20 minutes.
- Add the frozen peas and carrots, cover and simmer 10 minutes more.
- Stir in the cream or half & half along with the cooked noodles and add salt to taste.
- Heat through. Serves 8.

Lasagna

1 lb ground beef (browned & drained)
1 clove garlic
1 Tbsp parsley flakes
1 Tbsp basil
2 tsp salt
1 can diced tomatoes
1 6 oz can tomato paste

- Mix ingredients above and simmer uncovered for 20-25 minutes. Do not over cook, the sauce should still be juicy, if it's not you can add a little tomato juice. Set aside as the meat mixture.

1 1/2 cartons (3 cups) large curd cottage cheese (you can just use two whole cartons & it will be fine too)
2 eggs, beaten
1/2 tsp pepper
2 Tbsp parsley flakes

- Mix these ingredients together and set aside as the cheese mixture

1 lb Mozzarella Cheese
1/2 cup Parmesan cheese
1 10 oz package of lasagna noodles

-Grease 9x13 pan. Arrange noodles to cover the bottom of pan. Spread half the cheese mixture, half the mozzarella cheese and then half the meat mixture. *Repeat layers again then end wit Parmesan cheese sprinkled on the top. Cover with foil and bake at 375 for 45-60 minutes.

* I like to add a layer of pepperoni in the center. Good stuff.

This can be made ahead and frozen

Cream Cheese Frosting

1/4 cup butter
4 oz. cream cheese
1 3/4 powdered sugar
1/2 - 1 tsp vanilla

-beat the butter, vanilla and cream cheese until fluffy then add sugar and beat until combined

Enough for one 9x13 pan

Frosted Banana Bars

1/2 cup softened butter
1 1/2 cup white sugar
2 eggs
1 cup sour cream
1-2 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cup mashed bananas

- Preheat oven to 350 degrees, Grease 10x15 jelly role pan or 9x13 pan.
- In large bowl, cream butter and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla. Combine the flour, baking soda and salt, stir into the batter. Finally mix in the mashed bananas. Spread evenly into prepared pan.
- Bake for 20-25 minutes in the preheated oven, until toothpick in center comes out clean. Cool bars completely. Frost with cream cheese frosting or butter cream.

Heavenly Raspberry Jello

2 (3 oz.) pkg. raspberry Jell-o
2 bags frozen raspberries
2 cups whipping cream
1/3 cup sugar
1 tsp. vanilla
8 oz. cream cheese, room temperature
Whipped topping
Dissolve Jello in 2 cups of boiling water. Add 2 cups cold water. Add raspberries and refrigerate until soft set.
Beat whipping cream with 1/3 cup of sugar and 1 tsp. vanilla until stiff (reserve 1/2 to 1 cup whipped cream). Beat cream cheese until fluffy. Add to whipped cream. Beat until blended.
In a large glass bowl, layer the two mixtures. Begin with Jello, cheese mixture and end with Jello. Top with reserved whipped cream. (Optional: decorate top with whipped cream through a decorating bag, and garnish with extra raspberries and mint leaves.)

Banana Muffins

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Preheat oven to 350 degrees. Spray pan. Sift together flour, baking powder, baking soda, salt and set aside.

In a large bowl, combine bananas, sugar, egg and melted butter. Add flour mixture, beat until smooth. Scoop into muffin pans.

Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

You can also add 1/2 cup of chocolate chips, tastes delicious!

Forsey BBQ Ribs

Forsey Crystals

Rack of Ribs

BBQ Sauce of choice

Cut the rack of ribs into portions sizes and rub down with Forsey Crystals. Place in a covered heavy pot, I use a Dutch Oven type pan. Put it on low Heat about 225 for three hours, more if it's a lot of meat. Remove and dowse in BBQ Sauce. These are easy and extremely delicious.

Quick Chocolate Pretzels

-a bag of Pretzels
-a bag or two of Rolos

On a cookie sheet lay out a bunch of unbroken pretzels flat, on each pretzel place and unwrapped Rolo. Put in a warm oven (200 degrees) for about 2-5 minutes, watch them and when they look like they are getting soft take them out and squish another pretzel down into the chocolate. Let it cool. You can put it in the fridge to get the chocolate to set. Then serve.

These are so good, and always a hit at parties, it's a quick and easy munchy to bring.

Yummy Peppermint Fudge!

1 can sweetened condensed milk
2 10 oz packages of vanilla baking chips
1/2 tsp of peppermint extract.

Melt those together until smooth. Remove from heat and add a cup of chopped up candy canes. Put it in a greased, foil lined pan, and cool for 2 hours.

*If you have peppermint oil not extract, use 1/8 of a teaspoon.

Worlds Best Fudge

Combine and Boil for 5 to 8 minutes:

4 c. sugar
1 (13 oz) can evaporated milk
½ c. (1 cube) margarine or butter

Place the following in a large bowl and pour the preceding cooked mixture over (easiest in a kitchen aid mixer):

1 (12oz) pkg. semi-sweet real chocolate chips
1 (8 oz.) giant Hershey’s milk chocolate candy bar, broken up
13 oz jar of marshmallow cream

Mix well until melted.

Blend in:

1 tsp. vanilla
11/2 c. chopped pecans or walnuts (optional)

Pour into a buttered 9x13 inch or larger pan; cool (usually sets up overnight or set in refrigerator). Cut into small squares. Store in fridge. Can be frozen in Tupperware also.

Potato Chowder

2 Can Cream of Potato
2 Cans Full of Milk
1 Can Corn, drained
Sliced or Cubed Ham

Mix all ingredients together in pan over medium,
add Salt & Pepper to taste,
serve when thoroughly warmed.

Johnson Traditional Chocolate Pie Mmmm!

Shell: 8" glass pie plate

1/2 cup granulated sugar
1/8 tsp. cream of tartar
2 egg whites
1/2 cup chopped nuts (Optional)

Sift sugar and cream of tartar together. Beat egg whites until stiff, not dry. Add sugar gradually and beat until smooth and glossy. Line BUTTERED glass pie pan with this mixture. Sprinkle nuts over all. Bake in low oven ( 275 degrees) for 1 hour; cool completely. Turn off oven and let the pie sit for 1 1/2 hour.

Filling:

3/4 cup chocolate chips ( half semi-sweet, half milk chocolate)
2 Tbsp - 1/4 cup water (for Thicker or Thinner filling)
1 tsp vanilla
1 cup whipping cream (Heavy Old Fashioned)

Melt chocolate chips in double boiler until thick, add water and stir until smooth. (It will looking lumpy but continue to stir and it will become smooth). Cool completely.
Whip the cream with vanilla and sugar if you want. Fold the chocolate mixture into the whipped cream. Fill the pie shell and chill for at least 2 hours or more. Garnish as desired. Delicious.

Sweet Potato Soufflé

6 cups (about 2-29 oz cans) sweet potatoes (or yams) mashed
1 1/2 cup white sugar
1 cup melted butter
5 eggs
1 tsp. vanilla (I always put 2 tsp b/c I love vanilla)
1 cup evaporated milk

Mix all of the above ingredients until almost smooth and pour into 9x13 casserole dish. Put topping (recipe follows) on top (I usually make it look like a cobblestone road so it is evenly distributed) Bake @ 350 for 35-45 minutes.

Topping
1 cup flour
1 tsp. baking powder
1 cup brown sugar
2/3 cup melted butter
pinch of salt

Sweet Pull-Apart Pork

5-6 lbs Pork Roast
1 Tbsp Cumin
1 Cup Brown Sugar
12 oz Bottle La Victoria Taco Sauce
20 oz Bottle of Coke or Dr. Pepper

Cook Roast on low for 12 hours in a crockpot with water added half way up the roast. After 12 hours, drain water off Roast and add remaining ingredients. Continue cooking for 4 more hours. Then shred the meat and cook for 2 more hours.

*This, like the Italian Dressing Chicken, makes a lot. You can put it in a burrito or on a salad with the Creamy Tomatillo Dressing. Other toppings you could use are Beans, Rice, Gaucamole, Salsa, Shredded Cheese, Sour Cream, all on top of a warm Flour Tortilla. So Yummy!

Guacamole

3 Large Avocados
2 Tbsp Mayo
2 Tbsp Mild Chunky Salsa
1/2 tsp Garlic Powder
1/2 tsp Season Salt

-Peel and mash Avocados, add remaining ingredients and mix well.

*Put Avocado pit in container to prevent browning

Jenny's Tortilla Soup

3-5 chicken breasts
4 oz can of green chopped chilis
2 chicken bullion cubes
1 lb frozen corn or 1 can
1 t. cumin
1 medium chopped onion
1 t. chili powder
28 oz green enchilada sauce
½ t. salt
13 oz diced tomato
½ t. pepper
1 t. dried cilantro or ½ c. fresh
2 bay leaves
1 can black, pinto, or kidney beans
1 clove garlic minced

-Boil chicken with bullion cubes ½ hour then pull apart into small bite-size pieces. Simmer everything in the crock pot for 2 hours.

*Serve with tortilla chips, cheese & sour cream.

Italian Dressing Chicken

1 Small Bottle Kraft Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, Minced
5 lbs boneless, skinless Chicken Breast

-Put all the ingredients in a crockpot on low for 4 hours, shred the meat and then cook it for 1 more hour.

*This makes enough for a party! You can put it in a burrito or on a salad with the Creamy Tomatillo Dressing. Other toppings you could use are Beans, Rice, Gaucamole, Salsa, Shredded Cheese, Sour Cream, all on top of a warm Flour Tortilla. So Good!

Creamy Tomatillo Dressing

1 pkg dry Hidden Valley Ranch dressing
1 Cup Mayo
1 Cup Chopped Fresh Cilantro
2 Cloves Garlic
3 Tomatillos (peel paper off)
1/3 Cup Buttermilk
1/4 tsp Cayenne Pepper (more or less as desired)

-Put everything in a blender and blend until smooth.

*This is my absolute favorite dressing mix, and my #1 requested recipe people want. Hope you like it half as much as me and Steve.

Homemade Salsa

1-Remove the tomatoes skins from about 2lbs of tomatoes ( 6 Medium) - put about 3 tomatoes in a pot of boiling water (30-45 seconds) then drop in a bowl full of ice water, this should make the skins slide right of

2-Squeeze out the seeds and water, use your finger or a spoon to scoop out most of the seeds

3-Drain and dice in a colander while you prepare the rest.

Use an electric chopper (food processor) to dice the seasonings fairly fine, about 1/8 inch cubes.

4- INGREDIENTS
1/3 cup chopped onions
1/4 Teaspoons of oregano
1/4 teaspoon minced garlic,
2 Tablespoons diced assorted mild peppers (red, yellow, orange, banana, whatever you have)
2 Tablespoons diced, fresh cilantro
3 pinches black pepper
2 Tablespoons diced celery
1/2 of a diced jalapeño pepper or 1 teaspoon crushed dried red pepper seeds
1 pinch salt (optional - I don't put any in!)
3 oz or 1/2 can (half of a 6 oz) of tomato paste - if you like a richer thicker flavor and texture
4 Tablespoons 5% apple cider vinegar (or 4 Tablespoons of lemon juice)
Optional: 1/4 teaspoon ground cumin

5-Add the rest of the ingredients in a large pot and bring to a gentle simmer, just to get it hot - there's no need to cook it


Taste it as it cooks. If you like the sauce hotter, add 1 Teaspoon of chili powder.

And if you like your salsa thick, add 4 Tablespoons corn starch, dissolved in the vinegar before adding to the mix.

makes about 1 jar

Barb's Banana Bread

5 Large Ripe Bananas
4 Eggs - well beaten
1 Cup Shortening
2 Cups Sugar
3 1/2 Cups Flour
2 tsp Soda
1/2 tsp salt

-Beat Bananas till they are liquid, add to Eggs. In another bowl cream Shortening thoroughly then gradually add sugar till fluffy. Add Banana mixture. Combine Flour, Soda & Salt. Blend them together.
-Bake in 2 Large Loaf Pans at 300 degrees for 75 Minutes.

French Bread Dinner

1 Loaf French Bread

1 lb ground beef
1 Onion -diced

1 Can of Cream of Mushroom Soup
Pinch of Salt & Pepper

Pinch of Garlic Powder

Shredded Cheddar Cheese

-Cook the Ground Beef with the Onion, Garlic Powder & Salt & Pepper in a Large Skillet. Drain of the grease then mix in another bowl with the Cream of Mushroom Soup.

-Cut the loaf of bread down the sides in an oval shape on the top, take out some filling if necessary and fill the loaf with the mixture. Add the Cheese on top till it covers the top, put the top of the loaf back on and wrap the whole thing in in foil.

-Cook at 325* for 15 minutes, till cheese has melted. Slice and Serve.

Steve's Fried Rice

1/3 Cup Vegtable Oil
1/3 to 2 Cups Ham - diced, cubed or shredded
1 1/3 Cups (6 oz.) Medley Frozen Corn, Peas & Carrots
4 Cups Cooked Rice
1 Onion - diced
3 Cloves Garlic - finely chopped
4 Eggs - lightly beaten
Cooked Bacon
Salt & Pepper
Soy Sauce

-Heat large skillet over high heat. When hot add 1 Tbsp Oil. Add Ham & cook until lightly brown (stir continuously). Add Onions, Salt & Pepper, cook for 1-2 minutes. Add Garlic & Frozen Veggies, cook until just defrosted, but still crisp. Tranfer to a large bowl and add crumbled bacon.

-Add 2 Tbsp Oil, add Eggs, Salt & Pepper & Stir constantly until almost set, but still moist. Transfer to bowl & break up with spoon.

-Add remaining Oil, add Rice & break up clumps. Season with Salt & Pepper & Soy Sauce until all the rice is coated with oil and seasons. STOP stirring & let rice cook till crispy (about 2 Minutes). Stir again then add to bowl and stir all ingredients together.

*This recipe is delicious as is, but is easy to adapt and very flexible with the meat content. Fix it to how your family would like it.

Mary’s Chocolate Chip Cookies

1 ½ cups butter or margarine, softened
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 (12 oz /4cups) bags of milk chocolate chips (or semi-sweet)

-Heat oven to 375˚F. In large bowl, mix butter, sugars, vanilla and eggs with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
On ungreased cookie sheet, drop dough by level ¼ cupfuls about 2 inches apart. Flatten slightly with fork.

-Bake 12 to 15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

*We bake half the batch and freeze the rest of the dough, it tastes just as good the second time around! These are seriously the BEST Chocolate Chip Cookies I've ever had!