MUFFINS

Kathy Baldwin, Vic Baldwin, Recipe #7
(sometimes I use a mix that you only have to add water or milk, mix and bake, but here is the recipe for the real thing)

2 cups flour
1 TBS baking powder
½ tsp. salt
2 TBS sugar
1 egg
1 cup milk
4 TBS melted butter or margarine

Mix dry ingredients before adding liquids. Fill greased muffin pans one-half to two-thirds full. Bake 400 degrees F for 20 to 25 minutes or until tops of muffins are golden brown and spring back to the touch.

Variations:
· Substitute 4 TBS bacon drippings for butter
· Add 1 cup blueberries (drained). Add 1 TBS sugar if desired
· Substitute 1 cup corn meal for 1 cup flour. Substitute ½ tsp baking soda for 1 tsp baking powder and 1 cup sour milk for 1 cup sweet milk.
· Add ½ cup chopped, pitted dates
· Substitute ½ cup orange juice for ½ cup milk. Add 1 tsp grated orange rind.

A recipe from my home ec book from High school

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Kat Baldwin, Kyle Baldwin, Recipe #8

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) Sour Cream, divided
4 eggs
2 cups strawberries, sliced, or any topping.

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

This is the best cheesecake I have ever had. Beware it makes a whole pan!

DUTCH BABIES,

Melissa Giles, Briant Giles, Recipe #6

Ingredients:
6 eggs
1 cup milk
1/2 tsp.
salt
1/2 cup sugar
1 tsp. vanilla
1 cup flour
1/2 cube butter

Melt the butter in a 9 x 13 cake pan at 400 degrees F.
Mix all other ingredients and beat until smooth.
Pour batter on top of the melted butter in the cake pan.
Bake for 15 - 20 minutes.
Serve with syrup, powdered sugar, or sprinkle with sugar and cinnamon.

STRAWBERRY SWIRL CAKE

Kat Baldwin, Kyle Baldwin, Recipe #7

Ingredients:
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Strawberry Flavor Gelatin
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover
cake in refrigerator.

This is one of our favorites. It smells so good when it is baking. Just be careful not to swirl the two batters together too much.

GRILLED BRUSCHETTA CHICKEN

Kat Baldwin, Kyle Baldwin, Recipe #6

Ingredients:
1/4 cup Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in reseal able plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

I always grill this one in the summer and we love it.

EASY GREEK TOMATO AND CUCUMBER SALAD

Kat Baldwin, Kyle Baldwin, Recipe #5

Ingredients:
2 medium tomatoes, cut into chunks
1 large cucumber, chopped
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup Traditional Crumbled Feta Cheese
1/4 cup Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel

TOSS all ingredients in large bowl.
SERVE immediately. Or, cover and refrigerate until ready to serve.

CAKE MIX COOKIES

Lael Henderson, Recipe #5

Ingredients:
2 packages of cake mix (dry)
1 cup margarine (or 1 cup of oil)
4 eggs beaten
1 package of chocolate chips or butterscotch chips

In a large bowl mix dry cake mix, margarine and beaten eggs together with a wooden spoon.
Stir in chocolate or butterscotch chips
Roll into balls or spoon onto lightly greased cookie sheets

Bake at 350 degrees for 8-9 minutes or at 375 degrees for 7-8 minutes

Makes about 90 cookies (7 1/2 dozen)
Recipe from Marie Arnold

MAPLE NUTTY CANDY

Chantelle Baldwin, Chris Baldwin, Recipe #5

Ingredients:
12 ounces chocolate-flavored candy coating cut up.
1 12-ounce package butterscotch-flavored pieces (2 cups)
11/4 cups peanut butter
1 cup butter
1/2 cup evaporated milk
1-4-servlng-size package regular vanillapudding mix
1 tablespoon maple flavoring
1 teaspoon vanilla
1 2-pound package powdered sugar (9 cups)
3 cups salted peanuts (1 pound), chopped

Directions:
1. Butter a 15x lO x l - inch baking pan; set aside. In a medium heavy saucepan combine candy coating and butterscotch-flavored pieces. Cook
and stir over low heat until melted.
2. Stir peanut butter into chocolate mixture until combined. Spread 13/4 cups of the peanut butter mixture into the prepared pan; chill until the mixture is set (about 20 minutes). Set remaining peanut butter mixture aside.
3. Meanwhile, in a large saucepan melt the butter. Stir in the evaporated milk and pudding mix. Cook and stir over medium heat until thickened and smooth. Remove from heat. Stir in maple flavoring and vanilla. Gradually stir in the powdered sugar (mixture will be thick).
4. Carefully spread pudding mixture over cooled peanut butter mixture in baking pan. If necessary, reheat the remaining peanut butter mixture to melt it.
Stir peanuts into the remain­ing peanut butter mixture.
Carefully spread
peanut butter mixture over pudding mixture in baking pan.
Chill for 2 hours.
Cut candy into squares. In an airtight container layer car pieces with waxed paper; cover.
Chill for to 2 weeks or freeze for up to 3 months. Thaw before serving.

Prep: 50 minutes Chill: 2 hours + 20 minutes Makes: about 6 pounds (about 120 pieces)

CHEESY CHICKEN & RICE CASSEROLE

Melissa Giles, Briant Giles, Recipe #5

Ingredients:
1 can (10 3/4oz.) Cream of Chicken
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegatables
1/2 tsp. onion powder4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F. For 45 min. or until done. Top with cheese.
Makes 4 servings.

(Mexican Fiesta: In place of onion powder, use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar.
Taste of Italy: In place of onion powder, use 1 tsp Italian seasoning, Substitute 1/3 cup shredded Parmesan of Cheddar.)

Before cheese

After Cheese

BEEF NOODLE BOWL

Alan Olsen, Recipe #6

Ingredients:
1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil1 lb. beef sirloin steak, cut into strips
1/4 cup Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Make It:
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
MEANWHILE, heat oil in large nonstick skillet.
Add meat; cook until browned on all sides, stirring occasionally.
Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl.
Add meat mixture; toss to coat.Kitchens Tips Special ExtraFor added crunch, sprinkle with 1/2 cup Dry Roasted Peanuts just before serving.

Variation
Prepare as directed, using Zesty Italian Dressing, adding 1 tsp. ground ginger and increasing the teriyaki sauce to 1/4 cup.

HAWAIIAN HAYSTACKS

Lael Henderson, Recipe #4

Bring 6 cups of water to a boil and add 3 cups of rice. Simmer for 20 minutes

Cut into bite size pieces and cook 2 lbs. of Chicken in a tablespoon of butter
Add:
4 cans Cream of Chicken soup1 can (16 oz.) Chicken broth
Stir in soup and broth to make gravy (simmer 5-10 minutes)

Spoon gravy sauce over rice and serve with assorted choices for toppings:
Grated Cheese
Raisins or Craisins
Chow Mein noodles
Sliced Olives
Pineapple
Slivered Almonds
Diced tomatoes
Coconut
Sliced Green Onions
Green Peppers

(Serves 12-14)

CHEX MUDDY BUDDIES

Julie Baldwin, Devin Baldwin, Recipe #7

Ingredients:
1 cup semisweet chocolate chips or butterscotch chips
½ cup peanut butte
r¼ cup butter or margarine
1 teaspoon vanilla
9 cups Chex cereal (any variety)
1 ½ cups powdered sugar

Directions:
1. 1 1-quart microwavable bowl, microwave chocolate chips or butterscotch chips, peanut butter and butter uncovered on high for 1 minute. 2. Stir
3. Microwave 30 seconds longer or until miter can be stirred smooth.
4. Stir in vanilla.
5. In large bowl, place cereal. Pour mixture over cereal, stirring until evenly coated.
6. Pour into 2-gallon food-storage plastic bag.