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Frosted Lemonade

1 cup Lemon Juice, fresh squeezed
½ cup Sugar
2½ cups Water
Vanilla Ice Cream

In a pitcher, combine lemon juice and sugar. If using bottled lemon juice, increase amount to 1½ cups. Stir until sugar is dissolved.  Add water and mix well. Refrigerate at least 1 hour to chill.
In blender, combine 1 cup chilled lemonade and 2 cups ice cream (about 4 scoops). Blend well.
Pour into glasses and garnish with lemon slice, if desired.

Hand Dipped Corn Dogs

1 cup corn meal
1 cup flour
2 tablespoons sguar
2 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
8 hot dogs
Popsicle or craft sticks
Vegetable oil for frying

Heat your vegetable oil in a large pot to 350 degrees.  In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.  Use a whisk to beat in the egg, milk, and vegetable oil.
Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle.  Dip each hot dog into the batter. After dipping put immediately into the hot oil to fry.
Each one only takes 3-4 minutes. Fry each dog until golden brown. Put on paper towels to drain.


½ tsp. dry yeast
¼ cup warm water, (105 degrees F)
¼ cup sugar
2 Tbsp. vegetable shortening
½ tsp. salt
½ cup heavy cream
1 egg
4 cups All Purpose Flour
½ cup boiling water
vegetable oil for frying
powdered sugar
honey butter

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes. Roll to ¼-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2½ to 3-inch squares.
Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1½ hours. Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately. You can also spread some honey butter on them if you would like.

Churro Bites

1/2 cup milk
1/2 cup water
3 Tbsp butter, diced
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
canola oil, for frying
Cinnamon coating
3/4 cup granulated sugar
3 tsp ground cinnamon

In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Set aside.  Heat 1 1/2 inches of oil in a large pot over medium heat to 360 degrees. In a separate medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once boiling, remove from heat and immediately stir in vanilla and flour. Stir together with spatula & smooth any lumps. Stir until mixture comes together and is smooth. Transfer to a piping bag fitted with a large open star tip
Pipe 2-4 inches of dough out into oil Cut dough & to allow dough to drop into oil. Allow churros to fry until golden brown - remove with a wire strainer Drain on a wire rack for a couple minutes. Toss warm, drained churros into sugar mixture to evenly coat. Serve warm with dipping sauce if desired.


Sausage, Egg and Cheese Roll Ups

5 eggs
1 can (8 oz) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.
Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
Bake 15 to 18 minutes or until golden brown.

Slow Cooker Barbacoa Beef

4 lbs beef brisket (or beef chuck roast will also work)
2 Tbsp vegetable oil
3 - 4 chipotle chilis in adobo
1¼ cups beef broth
4 teaspoons minced garlic
1½ Tbsp ground cumin
1 Tbsp dried oregano
¾ tsp salt, then more to taste
½ tsp ground black pepper
¼ tsp ground cloves
¼ cup fresh lime juice

Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Chicken Bacon Ranch Lasangna

Lasagna Noodles
6 C. Chicken (cooked and chopped)
2 1/4 C. Bacon (cooked and chopped)
3 C. Cheddar Cheese (grated)
1/4 C. Butter
1/4 C. Flour
3 C. Heavy Cream
2 1/2 C. Milk
1 Pkg. Ranch Dressing
1 Chicken Bullion, crushed

In a large sauce pan milt butter and add flour.  Cook for 1 minute.  Add heavy cream, milk, ranch dressing and bullion.  Cook over medium high heat, stirring constantly, unitl it comes to a boil.  Preheat oven to 350. Grease baking dish. Lay 3 noodles on the bottom of dish, sprinkle with 1/3 of the chicken, 1/3 of the bacon and 1/3 of the sauce.  Repeat two more times.  Bake for 45 minutes.

Baked Spaghetti and Meatballs

Meatballs (either homemade or store bought, fully cooked)
24 oz Jar Marinara Sauce (or homemade marinara)
1/2 of a yellow onion, diced
3 Cloves of Garlic, crushed
1 tsp. Italian Seasoning
2 Tbsp Olive Oil
Spaghetti Noodles
1 to 2 C. Grated Cheese (you pick, I use Mozzarella and Colby Jack)
1/2 C Grated Parmesan

Saute Onion in Olive Oil.  Add Garlic and continue to saute until onions are tender.  Add cooked Meatballs, Marinara Sauce and Italian seasoning.  Heat over low heat for about 20-30 minutes.  Cook Spaghetti noodles (under cook by 2 minutes). Remove meatballs from sauce.  Mix sauce and cooked spaghetti noodles, gently stir until pasta is fully coated with sauce.  Add Meatballs.  Top with Grated cheese.  Bake at 350 for 20-30 minutes.  

Chicken Cordon Bleu Pasta Bake

4 C Pasta (uncooked)
2 Tbsp. Butter
2 Tbsp. Flour
2 1/2 C Milk
1 Tsp. Chicken Bullion
1 Tsp. Dijon Mustard
1 1/2 Tsp. Worcestershire Sauce
1/2 Tsp. Salt
3/4 C. Chicken (cooked and shredded or cubed)
3/4 C. Ham (cooked and cubed)
4-5 Slices Swiss Cheese
1 C. Breadcrumbs

Preheat oven to 350.  Cook pasta according to directions.  In a medium pan, melt butter over medium heat.  Whisk in flour and cook for a few minutes.  Gradually whisk in the milk, whisk frequently until it comes to a gentle boil.  Whisk in mustard, Worcestershire, bullion and salt.  Whisk for a few more minutes until the sauce starts to thicken.  When pasta is cooked, drain water and return to pan,  Stir in the sauce, chicken and ham.  Mix to combine.  Pour half of the pasta mixture into a greased baking dish.  Place Swiss cheese slices evenly over the pasta.  Pour the rest of the pasta over the cheese and spread evenly.  Sprinkle breadcrumbs over the top of pasta.  Bake for 20-25 minutes.


Puffed Corn

2 cubes Butter
1 C Sugar
1 C. Corn Syrup
1/2 bag Mini Marshmallows
1 tsp. Vanilla Extract
1 tsp. Coconut Extract
2 bags Puffed Butter Corn
Slivered Almonds

Using a medium sized cooking pan, heat the butter, sugar, corn syrup and marshmallows and bring to boil.  Boil to soft ball stage.  Take off heat, add vanilla and coconut extract.  Pout over puffed corn and top with slivered almonds.

Ramen Cabbage Salad

1 (16 oz) Bag Cole Slaw Mix
2 pkg. Oriental Ramen Noodles (Broken up and toasted, save the seasoning packets)
1 C. Sliced Almonds (Toasted)
5 stalks, Green Onion (Sliced)
1/2 C. Sugar
3/4 C. Oil
1/3 C. Vinegar
Seasoning packets from Ramen

Combine the Sugar, Vinegar, Oil and season packets together to make a dressing.  Mix the Cole Slaw Mix, Green Onions, Toasted Almond Slices and Toasted Ramen noodles together.  Pour the dressing over and coat the salad.  Serve.


Oreo Salad

1 (5.1 oz) box Vanilla instant pudding
3 C. Cold Milk
16 oz. Whipping Cream
1 pkg. double stuffed Oreos, crushed

Mix the pudding and milk together, let set for 5 minutes.  Mix in the whipping cream and crushed oreos.

No Bake Chocolate Chip Coconut Cookies

1 1/2 C. Butter (softened)
3 C. Oatmeal
6 oz. Mini Chocolate Chips
3 1/3 C. Powdered Sugar
1 1/2 C. Coconut Flakes
1 tsp. Vanilla

Mix all ingredients in a large bowl.  Mix by hand, you will really need to work the butter into the other ingredients.  Roll into balls.  Let set.

No Bake Cheese Cake

1 can Sweetened Condensed Milk
1 (8 oz) Tub of Cool Whip
1/3 C. Lemon Juice
1 (8 oz) pkg Cream Cheese, room temp
1 Graham Cracker Crust

Beat cream cheese in mixer, add milk, cool whip and then lemon juice.  Mix for 2 minutes.  Pour mixture into pie crust.  Chill for about an hour and a half.

Oatmeal Cake with Coconut Pecan Frosting

1/2 C. Quick Oats
3/4 C. Boiling Water
1/2 C. Sugar
1/2 C. Brown Sugar
2/3 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 Egg
1/4 C. Shortening

3 Tbsp. Melted Butter
1/3 C. Brown Sugar
1/2 C. Coconut
1/2 C. Pecans, chopped
2 Tbsp. Milk
1/2 tsp. Vanilla

Cake: Mix oatmeal with Boiling water.  Stir. Cover.  Mix remaining ingredients then stir in the oatmeal mix.  Pour batter into a greased and floured 9x9 pan.  Bake at 350 for 23-25 minutes.
When cake is baked, cover with Frosting.

Frosting:  combine all ingredients, mix well.  Spread over cake.  Broil in oven until coconut browns.  Let cool before serving.


Lemon Cloud Cake

1 (18.25 oz.) box French Vanilla Cake Mix
ingredients needed to make cake (eggs, oil and water)
1 (15.75 oz.) can lemon pie filling
1 tub lemon flavored frosting
1 ( 8oz.) tub whipped topping, thawed

Preheat oven to 350F degrees  Spray a 9x13 baking dish with nonstick cooking spray.  Prepare cake mix as directed on the back of the box.  Pour batter into baking dish.  Place spoonfuls of lemon pie filling all over the batter.  Take a knife and swirl it all around to help evenly distribute it better (like when making a marble cake.)  Bake at 350F for about 35-40 minutes.  Until it springs back to the touch and isn't jiggly in the center.  Let cake cool completely..  In a bowl, combine lemon flavored frosting with whipped topping.  Mix until thoroughly combined.  Spread frosting over cooled cake.  Refrigerate until chilled and keep any leftovers refrigerated.

Cake Doughnuts

2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Spray doughnuts pan with cooking spray or grease lightly.  In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt.  In a small bowl, combine egg, milk, melted butter, and vanilla. Wisk together until well combined.  Stir wet mixture into dry mixture until just combined.  Spoon batter into baking pans and fill each one to 3/4 full.  Bake for 17 minutes or until toothpick comes out easily.  Let cool for 5 minutes and the place doughnuts on a cooling rack.


Soft Sugar Cookies and Frosting

3-1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 teaspoon lemon extract
1/2 cup sour cream
8 oz cream cheese
5 tablespoons soft butter
2 teaspoons vanilla
3-1/2 cups powdered sugar

Preheat your oven to 375 degrees. Line two baking sheets with parchment and set aside.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside.  Cream the butter, shortening, and sugar until light. Stir in the egg, extract, sour cream, and dry ingredients.
Turn the dough onto a lightly floured surface and roll 1/4 inch thick. Cut using your desired shape. Place on the baking tray and cook for ten minutes or until the edges are just lightly browning.  Mix all of the ingredients for frosting until you reach your desired consistency, spread on Cookie.

Peanut Butter Cookie Surprise

1/2 cup butter, softened
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1teaspoon vanilla
1 tablespoon milk
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
About 22 Snickers Minis, unwrapped

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.  Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.  Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2” apart. Use a fork to make a small criss-cross pattern on the top. They won’t flatten because of the Snickers, but they’ll have the pattern.  Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

Cinnamon Roll Cookies

1 pouch  sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup all-purpose flour
1 egg
1 tablespoon butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup powdered sugar
1 tablespoon milk

In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.  In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.  Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.  Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.  In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.