Our Recipe Compendium

{Ingredients} 1 batch of French bread dough (add 1 Tbsp each garlic powder and Italian seasoning to dough) 1 package of cooked sausage crumbled (preferably Jimmy Dean) 1 package Italian cheese, mozzarella, or mozzarella & cheddar 1/2 stick butter melted with 1 tsp fresh garlic added {Directions} Roll out dough into a rectangle as if about to roll it into a French bread loaf. Spread melted butter over rectangle. Sprinkle sausage and cheeses over the dough leaving an inch on all edges. Roll up and seal the edges. Place seam side down on baking sheet. Bake at 375 degrees for 30 minutes.

{Ingredients} 2 Tbsp vegetable oil 1 cooked and shredded boneless, skinless chicken breast  2 Tbsp  minced green onion  2 Tbsp minced red bell pepper 1/3 cup frozen corn kernels  1/4 cup black beans, rinsed and drained 2 Tbsp frozen chopped spinach, thawed and drained  2  Tbsp diced jalapeno peppers  1/2 Tbsp minced fresh parsley 1/2 tsp ground cumin  1/2 tsp chili powder  1/3 tsp salt  1 pinch ground cayenne pepper  3/4 cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying  {Directions} Place chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper in a bowl and mix.  Microwave tortillas until pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture.  Brush with vegetable oil and bake at 375 until golden brown. 

{Ingredients} chicken bouillon salt and pepper fresh parsley egg noodles (premade or homemade) carrots celery onion turmeric {Directions} Boil chicken until it falls apart. Add bouillon, salt, and pepper to taste. Throw in noodles, carrots, celery, and onion. Add turmeric and parsley when finished. Serve.

{Ingredients} 2 cups sugar 2 cups flour 1 teaspoon baking soda 1 cup water 2 sticks margarine 4 T cocoa powder 1/2 cup milk 2 eggs 1 teaspoon vanilla {Directions} In mixing bowl combine sugar, flour, and baking soda. Bring water, margarine, and cocoa powder to a boil. Boil for 2 minutes. Remove from heat and stir in flour mixture. Then add milk, eggs, vanilla. Stir. Pour into a greased baking sheet. Bake at 350 for 15 minutes. This is the cake my mother is famous for. Nate would choose this cake over others any day. The kids request it for their birthdays quite often. Add some caramel and pecans and it is heavenly.

{Ingredients} Part One 1 8oz cream cheese  1 egg 1/3 cup sugar 1/8 teaspoon salt 1 cup chocolate chips Part Two 2 1/4 cups flour 1 1/2 cups sugar 6 Tbsp cocoa 1 1/2 tsp baking soda 3/4 tsp salt Part Three  1 1/2 cup water 1/3 cup plus 3 Tbsp oil 1 1/2 Tbsp vinegar 1 1/2 tsp vanilla {Directions} Beat all ingredients at room temperature (except chocolate chips) well. Add chocolate chips before placing in cupcake tins.  Sift all dry ingredients in part two together. Then add water, oil, vinegar, and vanilla to dry ingredients. Beat until well mixed.  Fill cupcake tins 1/3 full of chocolate batter. Top each with heaping teaspoons of cream cheese mixture. Bake at 350 for 15 to 20 minutes. From the kitchen of my mother in law Gwen. She gave me a cookbook with her family recipes handwritten in it. They are absolutely delicious.

I grew up with the chocolate version as a favorite cookie of my father. Our friend Kara made this peanut butter version and my kids thoroughly enjoyed them. {Ingredients} 6 cups sugar 1 cup milk 1 cup butter 1 1/2 cup peanut butter 6 cups quick oats 1 tsp vanilla {Directions} In large saucepan, place sugar, milk, and butter. Stir well. Heat on medium to medium/high. Beat, stir constantly.  Bring to a boil. Boil for 2 minutes when only small lumps of peanut butter remain. Mix well.  Place dollups on cookie sheet covered in wax paper. Wait until cool and set. Eat.