Cheesy Chicken and Rice

1/4 C. Butter
3 C. Cubed, Cooked Chicken
1/4 C. Flour
4 C. Cooked Rice
3 Chicken Bouillon Cubes
1 C. Shredded Cheese
2 C. Milk

Melt Butter. Blend in flour and bouillon cubes (crumbled). Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken. Spread rice in 8 inch square, greased baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until casserole is hot and bubbly. Serves 6.

Red Lobster Chedder Bay Biscuits

Red Lobster Cheddar Bay Biscuits Copycat Recipe:

(Makes 12 biscuits)

Ingredients:

2 1/2 cups Bisquick baking mix

4 Tablespoons cold butter

1 cup grated cheddar cheese

3/4 cup cold whole milk

1/4 teaspoon garlic powder

Brush on top:

2 Tablespoons butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon dried parsley flakes

Pinch of salt

Directions:

Preheat your oven to 400 degrees.  In a medium mixing bowl, combine Bisquick and cold butter using a fork or pastry cutter.  Don't combine too thoroughly.  There should be small chunks of butter in your mixture.  Mix in cheese, milk and garlic powder by hand, only until combined.  Drop 1/4 cup portions onto an ungreased baking sheet.  Bake for 15-17 minutes or until golden brown.

After they finish baking, remove the biscuits from the oven.  In a small bowl, combine melted butter, garlic powder, parsley and salt.  Brush all of the garlic butter on top of the biscuits, making sure to use all of it.

(Recipe from Top Secret Recipes)

Chocolate Truffle Cupcakes

Red Lobster Biscuits

Chicken Noodle Soup

Turkey Tortellini Soup

No Bake Cookies

Stuffed French Toast

Chicken and Rice Soup

Baked Salmon

Recipe from Mom's Best Meals Taste of Home Magazine

1 salmon fillet (about 2 lbs)
1-1 1/2 teaspoons lemon pepper
1 teaspoon onion salt
1 small onion, sliced and seperated into rings
6 lemon slices
1/4 cup butter

Dill Sauce:
1/3 cup sour cream
1/3 cup mayonaise
1 Tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

1. Line a 15in x 10in x 1 in baking pain with heavy-duty aluminum foil; grease lightly. Place salmon, skin skid down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly.

2. Bake at 350 degrees for 20 minutes. Open foil. Broil 4-6 in from the heat for 8-12 minutes or until the fish flakes easily with a fork.

3. Combine the sauce ingredients until smooth.

Homemade Blueberry Cheesecake Ice Cream

Recipe from tasteofhome.com

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1-1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 
  GRAHAM CRACKER MIXTURE:
• 2-1/4 cups graham cracker crumbs (about 36 squares)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 
  ICE CREAM:
• 1-1/2 cups sugar
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

Directions

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
• In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
• Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
• Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

Rhodes Parmesean Buttery Breadsticks

Recipe from sisterscafe.blogspot.com


24 Rhodes Dinner Rolls, thawed but still cold
1/2 cup butter
1/2 cup Parmesan cheese (I like fresh best)
garlic salt

Thaw 24 Rhodes dinner rolls. It's best when they are still cold but completely thawed. Place cheese onto separate plate. Roll each roll into an approximately 6" breadstick. Melt 1 stick butter. Place melted butter on 11x17 baking sheet and coat entire surface with butter. Roll each breadstick in the butter. Next roll each buttered breadstick in parmesan cheese. Place breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Macaroni Salad

Recipe from my mom, Cindy Gillette

3 cups uncooked macaroni
1 can sliced olives
6 eggs
1 can shrimp (optional, but we don't use it)
9 ounces miracle whip
1/2 can evaporated milk
1/4 cup sugar
1/4 teaspoon mustard

Boil eggs and cook macaroni. Cut eggs and mix all ingredients. Refridgerate.

Cookie Salad

Recipe from my mom, Cindy Gillette

2 cups buttermilk
2 large packages dry instant vanilla pudding
1 tub cool whip

Mix together and add:
2 large cans crushed pineapple, drained
2 cans mandarin oranges

Break up 2 packages fudge striped cookies and mix in gently.

Strawberry Stuffed French Toast

Cream Cheese Enchiladas

Applebee Brownie Sundaes

Recipe from sisterscafe.blogspot.com

Pizza Factory Breadtwists

Recipe from favfamilyrecipes.com

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Geman Pancakes

Straight out of the oven

Slice served with butter syrup

Recipe from The Essential Mormon Cookbook

1/4 cup butter
1 1/2 cups milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 teaspoon salt

Preheat oven to 400 degrees. Put butter in a 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, eggs, sugar and salt into blender. Blend on medium until smooth. Remove pie plate from oven. Adjust heat to 450 degrees. Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake 8-10 minutes more until edges are puffed and browned. Remove from oven. Serves 4

Recipe from Minico High School Food's Class
Butter Syrup

1/2 cup butter
1 cup sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla

Melt butter, add sugar. Bring almost to a boil. Add milk and vanilla. Heat and do not boil. Serve on pancakes, waffles and warm cake.

Heavenly Brownies

Recipe from thesistersdish.blogspot.com

Ingredients:

• 2 sticks butter (1 c.)
• 2 c. sugar
• 1 1/2 c. flour
• 1/2 c. nuts (optional)
• 3 T cocoa
• 4 eggs
• 1 t vanilla
• 1 jar marshmallow creme (sm jar)- I used small marshmallows. I added them to the last 5-10 minutes of the brownies.
  

Directions: Melt together butter and cocoa. Beat eggs and sugar together, and add cocoa mixture alternately with flour. Add nuts and vanilla. Bake in 9 x 13-inch pan at 35j0 degrees for about 30 minutes. Spread top with marshmallow creme as soon as it is removed from oven. Let coll and frost with the following.

FROSTING: Melt together 1/2 stick butter and 1 heaping T cocoa. Add 1/2 box Powdered sugar. Beat with 1 T milk. Spread on brownies.

German Chocolate Brownies

Recipe from http://karaskitchencreations.blogspot.com/

Brownies:

1 1/2 cups sugar

1 1/2 cups flour

1/3 cup cocoa (I used a heaping cup)

3/4 tsp salt

3 eggs

3/4 cup oil

1/3 cup milk

1 tsp vanilla

Combine all ingredients in the order listed. Whisk till smooth and pour into a greased 9x13" pan. Bake at 350 for about 22-25 minutes. Cool. Cover with coconut pecan frosting.

Frosting:

1 cup evaporated milk

3 egg yolks

1 cup sugar or brown sugar

1/2 cup butter or margarine

1 tsp vanilla

1 1/2 cups coconut

1 cup chopped pecans

Combine milk, egg yolks, and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter. Cook and stir over medium heat till thick; about 12 minutes. Add vanilla, coconut, and nuts. Cool till thick enough to spread.

Vanilla Pudding Cinnamon Rolls

Recipe from mykitchencafe.blogspot.com

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Hawaiian Haystacks

Sauce recipe from http://www.melskitchencafe.com

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

English Tea Muffins

Recipe from Eagle Eye's View Bed & Breakfast (from our Seattle trip)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 egg
1 cup milk
3/4 cup raisins

Topping: 1/2 cup packed brown sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, combine flour, baking powder, salt and cinnamon. In a large bowl, cream sugar and butter. Beat in egg. Add flour mixture to creamed mixture alternately with milk. Fold in raisins. Fill greased muffin tins two-thirds full. For topping, in a bowl combine brown sugar, nuts and cinnamon. Sprinkle each muffin with 1 Tablespoon topping. Bake for 20 minutes or until muffins test done.

Note: Batter will last in refrigerator for up to 2 weeks.

Makes 12 muffins

30 Minute Rolls

Recipe from realmomkitchen.blogspot.com

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

30-Minute Rolls (3 dozen version)

3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Tortillini Spinach Salad with Basalmic-Tomato Vinegarette

Recipe from mykitchencafe.blogspot.com

Salad:
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion

Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don't break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Bean Dip

Recipe from sisterscafe.blogspot.com

1 can of black beans-drained

1 can of white beans-drained

1 can of shoepeg corn-drained (I used white corn)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 chopped roma tomatoes

garlic salt to taste

Avocado-optional

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips---YUM!!

Fruit Dip

Recipe from erinsfoodfiles.blogspot.com

1 container Cool Whip
1 container marshmallow fluff
1 small box pudding

Combine whipped topping and marshmallow fluff. Stir until combined. Add in Jellow powder and stir well.

Mandarin Orange Jello Salad

Recipe from Cindy Gillette

1 package non-instant orange jello
1 package non-instant tapioca pudding
1 package non-instant vanilla pudding
medium container cool whip
2 cans mandarin oranges, drainged

Mix first 3 ingredients with 3 cups water. Boil for 1 minute. Set in fridge for at least 2 hours. Stir in cool whip and oranges.

Southwest BBQ Chicken Salad

Recipe from sisterscafe.blogspot.com

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

*to make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges. (Thanks Mel for teaching me how to make these...they add a wonderful crunch to a salad!)

White Chocolate Popcorn

Recipe from yourhomebasedmom.com

2 bags butter-flavored microwave popcorn
16 oz white chocolate chips, melted (I like the baking squares best)
3/4 cups M&Ms
3/4 cups cashews
1 1/2 cups broken stick pretzels
1-2 cups mini marshmallows
6 oz milk chocolate

Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In seperate bowl, mix together melted white chocolate, M&M's, cashews, pretzels and marshmallows until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate (or just mix it all at once). Spread onto two cookie sheets.

Drizzle with melted milk chocolate. Refrigerate for 10 minutes or until chocolate has hardened and popcorn breaks apart into pieces.

30-Minute Rolls (white)

Recipe from realmomkitchen.blogspot.com

These are so good and so fast! I actually think that I like them better than my other white roll recipes that I've used in the past.

(1 dozen version)
1 1/8 cups plus
2 teaspoons warm water
1/3 cup oil
2 Tablespoons yeast
1/4 cup sugar or honey
½ teaspoon Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.


(3 dozen version)
3 ½ cup warm water
1 cup oil
6 Tablespoons yeast
¾ cup sugar or honey
1 ½ teaspoons Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Beef Stew

Recipe from www.fortheloveofcooking.blogspot.com

• 1 lb stew meat (I use lean round cut into small chunks)
• 1 sweet yellow onion chopped into large pieces
• 6 cloves of garlic chopped
• 1 tbsp olive oil
• 1 can diced tomatoes
• 1-2 tsp dried thyme
• Salt and pepper to taste
• 2 bay leaves
• 6 cups of beef stock
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced baby red potatoes (skin on)

Preheat oven to 250 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!

Chicken Noodle Soup

Noodles
1 cup flour
1 teaspoon herbs (parsley, thyme, basil, oregano or chives)
1 egg
enough water to bind

Combine herbs and flour in mixing bowl. Mix in egg. Add water a spoonful at a time to make a firm yet workable dough. Roll out paper-thin; cut into strips. Boil in chicken broth for added flavor of just plain water.

Soup
2 chicken bouillon cubes
64 ounces canned chicken stock (more or less depending on how much broth you want)
2 cups carrots, chopped
2 cups celery, chopped
3/4 cup onion, chopped
2 cup cooked chicken, diced
4 cups cooked noodles
salt and pepper to taste

Heat stock and bouillon together. Add vegetables and simmer until tender. Add cooked chicken and noodles. Add salt and pepper to taste.

Pasta Fruit Salad

Recipe from Grandma Warren

1/2 box bowtie pasta, cooked and rinsed
1/2 box spiral multi-colored pasta, cooked and rinsed
1 1/2 cups celery, chopped
1 1/2 cups grapes, cut in half
1 bag golden raisins
1 large can mandarin oranges, drained
1 15 ounce can pineapple tidbits, drained
1 1/2 cups cashes, halved
1 bottle Kraft Coleslaw Dressing
1/2-1 cup mayonnaise

Cook pastas in separate batches. Mix all ingredients together, chill and serve.

Chicken Parmeasean

Almond Roca

Rich and Creamy Tomato Basil Soup

4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil (I used dried basil – maybe 1 tsp. or less)
1 cup heavy whipping cream
1/2 cup butter
Salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

*I added 6 cups of tomato juice and a little more whipping cream to make a bigger pot. I’m sure you can add more tomatoes as well. You can’t mess this recipe up! Also, you can make the Juice/Tomato/Basil mixture and freeze it. Then when ready just defrost it, heat it back up and add your whipping cream and butter. It’s a great way to use all your tomatoes and save for a rainy day.

Vanilla Peach Syrup

Recipe from divinerecipes.com

5 cups peaches, puree (peel, remove pits and toss the rest in the blender)
2 cups sugar
2 Tablespoons lemon juice
2 teaspoons vanilla

Combine peach puree, sugar and lemon juice in kettle. Bring to a boil. Simmer 5 minutes. Add vanilla. Pour into hot jars and seal. Process in boiling water bath for 20 minutes.

Homemade Peach Ice Cream

Recipe from sisterscafe.blogspot.com

3 cups fresh peaches
1 pint whipping cream
1 quart half and half
1 teaspoon lemon juice
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups sugar
1 teaspoon almond extract

Smash peaches with a pastry blender. Stir all ingredients together and put in an ice cream maker and make as directed. (This recipe made a little too much for my ice cream maker, but it is kind of small.)

Artichoke Chicken Salad

Recipe from Cindy Gillette

4 boiled chicken breasts (shredded and chilled)
1 box chicken rice-r-roni (fixed to box instructions and chilled)
4 green onions, chopped
1 small can sliced black olives
1 small jar artichoke hearts
1 1/2 cups slivered almonds
1 cup mayonnaise

Shred chicken and chill. Fix rice-r-roni to box instructions and chill. Add all ingredients and mix thoroughly. Can store for several days.

Whole Wheat Rolls

Recipe from the DVD The Art of Making Bread

Preheat oven to 170 degrees.

Add the following to a mixing bowl:
1 cup warm water (approximately 98 degrees)
1 cup warm milk
2 Tablespoons butter
2 Tablespoons honey
1 1/2 teaspoons salt
2 cups white flour

Jog the mixer, then add:
1 1/2 teaspoons yeast

Jogg the mixer again, then add:
2 1/2 cups wheat flour

Mix dough for 8 minutes with lid on.

Let rest for 10 minutes with lid on.

Turn off oven and remove dough from bowl. Form into smaller dough balls, and place in a greased 9x13 pan. Proof rolls in oven for about 20 minutes or until they double in size. Set oven to 350 degrees (do not touch or move rolls) and bake for about 22 minutes. Glaze the tops of the rolls with butter, and remove from pan immediately.

Manicotti

1 lb ground beef
32 ounces spaghetti sauce
1 cup water
1/4 teaspoon minced garlic
1 teaspoon Italian seasoning
8 manicotti shells
2 Tablespoons grated parmesan cheese
2 eggs, beaten
1/4 teaspoon pepper
2 cups mozzarella cheese
1/2 cup mozzarella cheese
1/3 cup parmesan cheese

Brown hamburger while boiling shells in water for 6 minutes. Combine hamburger, spaghetti sauce, water, garlic and Italian seasoning, cover with plastic wrap and cook in microwave 4 minutes.

In bowl, combine 2 Tablespoons parmesan cheese, eggs, pepper and 2 cups mozzarella cheese. Stuff into manicotti shells. Pour 1/2 meat sauce into 13x9x2 pan. Arrange manicotti in single layer, cover with remaining sauce and cheeses.

Bake at 350 degrees uncovered for 40 minutes. Let stand 5-10 minutes.

Homemade Vanilla Ice Cream

1 quart milk
1 1/4 cups sugar
dash of salt
2 eggs, beaten
1 1/2 cups heavy cream
2 teaspoons vanilla

Heat milk until small bubbles begin to appear; stir in sugar and salt. Stir in some of the hot mixture into the beaten eggs and mix well. Slowly stir eggs into pan and cook over low heat, stirring for about 2 minutes. Do not boil. Stir in cream and let mixture cool; stir in vanilla. Freeze in ice cream machine according to directions. Serves 8.