Lemony Crisps

Lemony Crisps

submitted by Michelle

1 (18.25-oz) pkg. Lemon cake mix

1/3 cup veggie oil

2 eggs

1/4 cup sugar

1 cup powdered sugar

2-3 tblsp lemon juice

Heat oven to 375F. In large bowl, combine cake mix, oil and eggs; stir with spoon until completely moistened. Shape dough into 1-inch balls; place 2 inches apart on lightly greased cookie sheet. Place sugar in shallow dish. Dip bottom of a glass in sugar and flatten cookies to 1/4 inch thickness.

Bake 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

In small bowl, combine powdered sugar and lemon juice, until smooth. Drizzle over cookies.

Pumpkin Bars

My 7 year old daughter and I made these for our family's "Family Home Evening" last night. They were DIVINE!!!! So yummy, so moist!!!! It actually is more like a cake...but it is the best darn cake I have ever eaten!!! I 'HEART' pumpkin!!!


Pumpkin Bars
submitted by Camille
(from Sister's Cafe)

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Gorilla Poop Cookies

Gorilla Poop Cookies
(from Donna Budge)
submitted by Michelle

1 cube butter

3 cups oatmeal

3 tbs. peanut butter

1/2 cup milk

1/3 cup cocoa

2 cups sugar

1 tsp. vanilla

Combine butter, sugar, cocoa and milk in saucepan. Stir over medium heat until sugar dissolves. Boil 1 minute and remove from heat. Stir in vanilla, peanut butter and oatmeal. Stir until peanut butter melts and mixture has lost its gloss (about 5-8 minutes). Drop by spoonfuls onto waxed paper. Let harden. Work quickly. Oh so yummy!

Carnitas

Carnitas

submitted by Michelle

(from my friend Katie Lisonbee)

2lb. pork roast

1tsp. cumin

1tsp. oregano

2 cans pinto beans, rinsed and drained

1 can tomato and green chiles (diced)

1tsp. salt

1tsp. chili powder

1 clove garlic (minced)

Cook all ingredients on low in crock pot for 6 hours. When meat is soft, take it out and shred it. Put it back in crock pot for 1-2 more hours. Serve with tortillas or tortilla chips.

(We like it best in warmed tortillas with some sour cream. YUMMY! ~Michelle)

Chocolate Chip Treasure Cookies

These cookies were really good. And what is cool, is you don't use eggs or sugar!!! My hubby and kids LOVED them, as did I!! Sure hope you enjoy them!!


Chocolate Chip Treasure Cookies
submitted by Camille (from My kitchen cafe)

1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I leave these out...we don't like nuts in our cookies!!)

Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Hawiian Chicken

This is one of our family's favorite dishes!!! It is soooo yummy!!! Make some rice (either white or brown) to go with it, and a salad, and you have a great dinner!!! Enjoy!!!!

Hawaiian Chicken
submitted by Camille

4-6 Chicken breasts (I have also used drumsticks and thighs)
1/2 cup flour
1/2 cup cornstarch
3-4 eggs, beaten

Sauce:
1/4 cup chicken broth
3/4 cup sugar
3/4 vinegar
4 tbsp ketchup
1 tbsp soy sauce
Can pineapple chunks

Mix flour and cornstarch in small bowl. Dip chicken in flour mixture, and then in beaten eggs: brown lightly in an oiled frying pan on medium heat. Place in a 9x13 inch pan or glass dish.

Sauce: Combine all ingredients and pour over chicken in baking dish. Dish pineapple chunks on top. Bake in 350 degree oven for 45 minutes, turning once or twice.

Banana Cake

I found this recipe at Sisters Cafe. They had it posted as Banana Bars but I made it into a cake. It was so yummy! When making the frosting it makes a TON, but it still tasted great. The whole thing was very moist.

Banana Cake
(from Sisters Cafe)
submitted by Michelle

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
2 T. Finely chopped walnuts(optional)
1 tsp. vanilla
Heat oven to 375. Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown. Cool completely.

Frosting
1 1/4 C. powdered sugar
1 T. butter, softened
1/2 tsp. vanilla1-2 T. milk

Stuffed Chicken Croissants

Stuffed Chicken Croissants
submitted by Michelle

2 to 3 chicken breasts

salt and pepper to taste

1 bay leaf

1 regular can crescent roll dough

dash of pepper

box of stuffing mix (I use the chicken one)crushed up.

4 oz. chive cream cheese

2 tbsp. butter melted butter

GRAVY:

stock from chicken

1 cube chicken bouillon

flour and water

Boil chicken breasts in water with bay leaf and dash of pepper. Cool and shred chicken. Save stock. Mix together room temperature cream cheese, butter, salt, and pepper. Add chicken. Open can of crescent dough. Roll out each crescent roll and place golf ball size mound of chicken mixture in each. Fold corners of dough over and pinch openings closed. Dip in melted butter and roll in crushed dry stuffing. Bake at 350 on greased sheet for 20 minutes. Serve with gravy on top.