Cream Cheese Rangoon

8 ounces cream cheese, softened

2 tablespoons scallions, minced 

24 wonton wrappers Oil

In a small bowl mix the cream cheese and scallions together. Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees. Scoop 1 tablespoon mixture in a middle of a wonton wrapper and with your finger add water to the edges. Seal the edges to your liking. Fry, starting with the wontons you made first, they'll be the driest.  Cook until golden brown

Chewy Chocolate Chip Oatmeal Bars

2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips

Preheat your oven to 350 degrees. In your stand mixer or large mixing bowl combine flour, baking soda, baking powder, salt and cinnamon. Mix in oats and  brown sugar.  Melt butter and pour it into the bowl. Mix for one minute. Add eggs and vanilla. Mix until the dough has combined. It will be crumbly.  Mix the chips in. Spray a 9x13 pan with cooking spray and press the dough into it. Bake for 20 minutes.  It will look underdone, but when the toothpick comes out clean, they are done.

Homemade Tootsie Rolls

1/2 cup honey
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper

In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

Root Beer

1 (2 oz) bottle root beer concentrate
5 lbs Sugar
5 Gallons Water
5 lbs Dry Ice

Mix contents of bottle with Sugar and water in a large container.  Stir well.  Drop dry ice into container.  Do not place a lid on the container.  Continue to stir for about 30 minutes.

Peanut Butter Bars

1 C. Butter
1 C. Sugar
2/3 C. Peanut Butter
2 C. Flour
1/4 tsp. Salt
1 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 Tsp. Baking Soda
2 C. Quick Oats

Mix all together.  Pat into pan.  Bake at 350 for 10-15 minutes.  Top with Chocolate Frosting.

Yummy Potatoes (sometimes served at funerals)

4 lb cubed hash brown potatoes, if using frozen, make sure they are thawed.
1 pint Sour Cream
1 C. Cream of Chicken
1 C. Cream of Celery
1 C. Cream of Mushroom
2 Tbsp. Onion, chopped
2 C. Cheese, grated

Cream together soups, sour cream and onions, then mix in cheese.  Add in hash browns. Sprinkle more cheese on top if desired.  Bake in 9x13 pan for 90 minutes at 350.

Poke Turtle Brownies

Brownies:
1 C. Butter, melted
2 C. Sugar
3/4 C. Cocoa Powder
4 Large Eggs
2 tsp. Vanilla
1 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon (optional)
1 C. Semi-Sweet Chocolate Chips
1 1/4. C Pecans, chopped
3/4 C. Caramel Sauce
1/4 C.Mini Semi-Sweet Chocolate Chips

Chocolate Frosting:
6 Tbsp. Butter, soft
1/4 C + 2 Tbsp. Cocoa Powder
2 Tbsp. Corn Syrup or Honey
1 tsp. Vanilla
1 1/2 C. Powdered Sugar
2-3 Tbsp. Milk

Preheat oven to 350.  Prepare 9x13 pan, set aside.  Brownies: Mix butter, sugar and cocoa until well combined.  Add eggs, one at a time, beating after each addition just until incorporated.  Beat in vanilla. In separate bowl, mix flour, baking powder, salt and cinnamon then beat into batter just until combined.  Add 1 cup chocolate chips and 3/4 c pecans, stir.  Pour into prepared pan.  Bake for 30-35 minutes. Let pan cool for 5 minutes, poke holes all over with wooden spoon.  Pour 1/2 cup of the caramel sauce all over the brownies and spread into holes.  Refrigerate brownies for one hour or freeze for 30 minutes to let caramel set. Meanwhile, prepare the frosting.
Chocolate Frosting: beat butter, cocoa, corn syrup and vanilla in small bowl until blended.  Add powdered sugar and 2 tbsp milk if needed to reach spreading consistency.  Once caramel has set, from brownies with chocolate frosting, sprinkle evenly with 1/2 c pecans, 1/4 c mini chocolate chips and 1/4 c caramel.

Very Fine Lemon Punch

4 Tbsp. Pure Lemon Extract
5 Tbsp. Citric Acid
9 C. Sugar
20 C. Water

Pour over crushed ice and serve.

Ruth's Roll Out Sugar Cookies

1 C. Butter
1 C. Sugar
1 Egg
2 teaspoons Baking Powder
1 teaspoon Vanilla
3 C. Flour

Cream butter and sugar, add egg.  Combine dry ingredients, mix into creamed mixture one cup at a time, mixing the last cup by hand.  Add 1 Tbsp water, if stiff.  Roll dough 1/8 inch thick.  Cut into desired shape and bake at 400 for 6-7 minutes.

Frosting:
1/2 C. Shortening
1/2 C. Butter
4 C. Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla

Mix butter and shortening.  Add powdered sugar, 1 cup at a time.  Add milk and vanilla, whip.

Frozen Strawberry Lemonade

1 cup Frozen Strawberries
1 Tbsp Frozen Lemonade Concentrate
¾ cup Sprite
1 Tbsp Sugar

Add ingredients to your Blender and blend thoroughly. Serve.

Vanilla Butter Syrup

1 cup butter (2 cubes)
1 cup brown sugar
1 1/2 cups half & half
1 TBSP corn syrup
1/2 tsp baking soda
2 TBSP vanilla

Add butter, brown sugar, half & half and corn syrup to a medium sized saucepan on medium heat. Stir to combine as butter melts and mixture melds together. Bring mixture to a boil and boil for 5 minutes. Remove from heat. Add baking soda and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down. Add in good quality vanilla and whisk intermittently until syrup is all one color.

Crock Pot Mac and Cheese

2 c. cooked, al dente elbow macaroni
2 c. shredded cheddar cheese
1 c. shredded provolone cheese
1/4 c. Parmesan cheese
1/2 c. sour cream
1/2 c. mayo
4 oz. cream cheese
14 oz. can of evaporated milk
1 t. salt
1 t. pepper
1/2 t. dry mustard

1. With cooking spray, spray a large 5-6 qt. crock pot.
2. In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
3. Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
4. Pour the evaporated milk over top the mixture.
5. Cook on low for 2 hours, stirring once half way through.
6. Serve hot.

Mississippi Chicken

3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Add chicken breasts to the bottom of the slow cooker.
Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.
Cover and cook on low for 6-8 hours.
The chicken will produce its own juices so you don't have to add any other liquid to this.

Crock Pot Chicken and Gravy

2 packets dry chicken gravy mix
1 10.5 oz can cream of chicken soup
2 cups water
1 lb boneless, skinless chicken breasts
garlic powder, salt & black pepper to taste
1/2 cup sour cream
rice, mashed potatoes or noodles for serving

Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork.
Stir in sour cream (if using).

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.

Beignets

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.