Jam Stripe Bars

Dough Ingredients:
3/4 cup butter
1/2 cup sugar
2 cups flour
3/4 cup chopped nuts
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 cup jam
1 egg

Glaze ingredients:
1/2 cup powdered sugar
1/2 tsp vanilla
2-3 tablespoon milk

1. Grease 13 x 9" pan; set aside.
2. Beat butter, sugar, and egg in large bowl.
3. Stir flour, nuts, salt, cinnamon, and cloves into the egg mixture.
4. Press into prepared pan.
5. Make 7 diagonal indentations approximately 1/2 inch deep.
6. Spread jam into indentations.
7. Bake for 25-35 minutes at 350 degrees, until lightly browned.
8. Remove from oven.
9. Mix together glaze ingredients.
10. Drizzle glaze over bars. Cut into squares when cool.

Ginger Shortbread

These were delicious shortbread cookies with a hint of ginger.

Ingredients
1 1/2 cups flour
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1 tablespoon heavy cream (I used milk)

Combine flour, ginger, and salt in small bowl. In large bowl cream shortening and sugar. Beat in cream. Gradually add dry ingredients. Lightly grease 9" baking pan. Press dough into pan and prick with the tines of a fork. Bake in preheated 350 degree oven for 20-25 minutes. Cool in pan. Cut into 2" x 1" bars.

Coleslaw Recipe 20

Coleslaw

Best if made the day before.

Ingredients:
7 1/2 cups finely shredded cabbage(if using the bagged mix, run it through the processor)
1/3 cup finely shredded carrot
2 tablespoons finely chopped onion
1/3 cup sugar
3/4 tsp salt
1/8 tsp pepper
1/3 cup milk
1/2 cup mayonnaise
1/3 cup buttermilk
3 tablespoons lemon juice

Place cabbage, carrot, and onion in large mixing bowl. In small bowl, whisk together sugar, salt, pepper, milk, mayonnaise, buttermilk, and lemon juice. Pour liquid ingredients over vegetables. Mix thoroughly. (I used my hands.) Cover and refrigerate for 3+ hours.

Buttermilk Biscuits Recipe 19

YUM! These were so good! The recipe makes about 15 large biscuits and my crowd requested that I double the batch next time. The biscuits were inhaled so quickly that I wasn't able to get a picture.

Buttermilk Biscuits

Preheat oven to 450 degrees.

1/2 Cup butter
2 1/2 Tablespoons sugar
1 egg
1/3 cup club soda
1 tsp. salt
5 cups Bisquick biscuit mix

In large bowl, mix all ingredients well. On floured surface pat dough out to 3/4 inches thick. Cut out biscuits and place on ungreased cooked sheet. Bake for 12-15 minutes. Biscuits should be lightly browned when done.

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients:

8 large mushrooms
5 green onions
3 slices bread made into crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
2 tablespoons butter
2 tablespoons melted butter
olive oil

Directions:
Wipe mushrooms with damp cloth to remove dirt. Pop the stems out of the mushrooms and set aside.
Finely chop the mushroom stems and the white part of the green onion.

Place 2 tablespoons butter in saute pan. Cook chopped mushrooms and onions until tender. Remove from heat. Combine Parmesan cheese, parsley, bread crumbs, cooked mushrooms and cooked green onions. Mix thoroughly.

Stuff mushroom tops with stuffing, pressing mixture firmly into the crevice. Drizzle with melted butter and olive oil. Place under broiler for approximately 10 minutes, depending on the size of the mushrooms. The mushrooms should be golden brown and heated through.


These were quite good. Several of mu mushroom-hating children liked these and asked if I would make them again. I used the button mushrooms, because I wanted a mild flavor.

Poppy Seed Egg Noodles (Recipe 17)

Poppy Seed Egg Noodles

Ingredients:
16 ounces egg noodles
6 tablespoons butter
1 small onion, finely chopped
2 tablespoons poppy seeds

Cook egg noodles in boiling water. Drain.

Melt butter in skillet. Add onions and cook until tender. Remove from heat. Pour butter mixture over egg noodles and add poppy seeds. Toss until thoroughly covered.

This went over fairly well at my house. Most of the family enjoyed the crunch of the poppy seeds, but the 4 year old refused to finish her portion because she didn't like the texture.

Italian Chicken Rolls (You Rock Chicken) Recipe 16

Italian Chicken Rolls
serves 8-10

Ingredients

2 pounds boneless, skinless chicken breasts
3 cups bread crumbs
1 1/2 cup grated Parmesan cheese
2 tablespoons Italian seasoning
2 cups milk

Pound chicken breasts until about 1/4 inch thick. Set aside. In flat casserole, combine cheese, Italian seasoning, and bread crumbs. Mix well. Pour milk into another flat casserole dish. Dip flattened chicken into milk, drain excess milk. Dip milk covered chicken breast into crumb mixture. Turn chicken to cover both sides with crumb mixture. Roll chicken starting with a short side of the breast. Place on ungreased baking sheet, with seam side down. Repeat with remaining chicken.

Bake in 350 degree oven for 45-60 minutes, depending on breast size.

My kids love this dish. I received a chorus of "You Rock!" , so we decided to call this "You Rock Chicken" at our house.