Pudge

1 cup peanut butter 1 1/2 cups chocolate chips 4 cups miniature marshmallows Directions: 1 Grease a 9x9 pan. 2 Melt peanut butter and chips together in microwave. Just as its melted, fold in the marshmallows. 3 Put into the greased pan. Refrigerate until firm. 4 Cut into squares.

Chicken and Dressing Casserole

cornbread (about 4 C. crumbled) 4 large chicken breast, cooked and cubed 1 10.5 oz. can cream of mushroom soup 1/2 tsp. poultry seasoning (optional) 4 eggs, boiled and chopped 1 small onion, chopped 1/2 tsp. black pepper 1 stalk celery, diced 2 C. chicken broth 2 T. melted butter 1/4 tsp. salt Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set. Gravy: 1/2 C. unsalted butter 1/2 C. all purpose flour 1 quart chicken stock 1/3 C. heavy cream 1/4 tsp. salt 1/2 tsp. black pepper pinch of cayenne pepper Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper. Serve the casserole with gravy over the top and a big side of mashed potatoes.

30-Minute Rolls

Ingredients 1 cup plus 2 tablespoons warm water ⅓ cup oil 2 tablespoons active dry yeast ¼ cup sugar ½ teaspoon salt 1 egg 3½ cups flour (either bread flour or all-purpose will work) Instructions 1. Preheat oven to 400 degrees. 2. In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. Allow the mixture to rest for 15 minutes. 3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining 1½ cups flour ½ cup at a time. 4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest for 10 minutes. 5. Bake for 10 minutes or until tops are just golden brown.

7 Up Pound Cake

Ingredients 1 1/2 C Butter, softened 3 C Sugar 5 Eggs 1 t Vanilla Extract 2 t Almond (or Lemon) Extract 3 C All-purpose Flour 1 C Sprite, 7-UP, Or Sierra Mist Directions Preheat oven to 350 degrees. Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition. Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition. Add the extracts and mix well. Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl. Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm. If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.

Winger's Sticky Fingers

1 package breaded chicken tenders 6 Tbl. Frank's hot sauce (it's important to use the Frank's brand, from what I've heard) 4 Tbl. water 1 1/2 c. brown sugar 1. Prepare chicken according to the package directions. 2. Combine remaining ingredients in a small saucepan on the stove, stirring until sugar has dissolved. 3. Place cooked chicken in strainer, with a large bowl underneath. Pour the sauce on the chicken and toss. 4. Repeat with the sauce that drained a few times and enjoy with ranch dressing!

Old Fashioned Coconut Cream Pie

1 cup sweetened flaked coconut 3 cups half-and-half 2 eggs, beaten 3/4 cup white sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked 1 cup frozen whipped topping, thawed Direction : Preheat oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut

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Crusty Bread Recipe

3 cups unbleached all purpose flour 

1 3/4 teaspoons salt 1/2 t

easpoon Instant or Rapid-rise yeast 1 1/2 cups water*

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR

2 CUPS LIGHT BROWN SUGAR (packed)

1 CUP PEANUT BUTTER

1/2 CUP BUTTER (room temperature)

1 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1 & 1/4 CUPS MILK

2 TEASPOONS VANILLA EXTRACT

3 EGGS

Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

Strawberry shortcake cheesecake

Bottom crust

22 Golden Oreos Crushed

5 Tbsp Melted butter

Filling

4 8oz packages cream cheese

1 2/3 cups sugar

1/4 cup corn starch

1 Tbsp Pure Vanilla Extract

2 Large Eggs

3/4 Cup Heavy Whipping Cream

Jar of smuckers strawberry ice cream topping

Topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

Directions
Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust - crush the Oreo's & incorporate the butter, press into the bottom of your springform pan.

Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake

New York Cheesecake

5 large eggs, room temperature

2 cups (one pint) sour cream, room temperature

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 cups sugar

2 tablespoons cornstarch

1 1/2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth. 

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.

Old Fashioned Custard Pie

1 unbaked pie shell (I use Marie Callendar's deep dish)

3 large eggs

1/2 cup of sugar

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

2-2/3 cups of milk

1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.