Steak with Garlic Butter

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Striped Delight

35 OREO Cookies

6 Tbsp. butter, melted

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup sugar

2 Tbsp. cold milk

1 tub (12 oz.) COOL WHIP, thawed, divided

3-1/4 cups cold milk

2 pkg. (3.9 oz. each) Chocolate Instant Pudding

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups cool whip; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining cool whip. Refrigerate 4 hours.

Orange Cinnamon Rolls

1 loaf (1 pound) frozen bread dough, thawed

1/4 cup butter, softened

1/2 cup chopped pecans

1/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon grated orange peel

1 teaspoon ground cinnamon

ICING:

1 cup confectioners' sugar

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

2 to 3 tablespoons orange juice

On a lightly floured surface, roll dough into a 14-in. square. Spread with butter. In a small bowl, combine the pecans, sugar, brown sugar, orange peel and cinnamon. Sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut into 28 slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

Pistachio Pudding Parfaits

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside. Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving.

Cookie Dough Ice Cream

3/4 to 1 cup refrigerated chocolate chip cookie dough

CRUST:

2 cups chocolate graham cracker crumbs (about 26 squares)

2 tablespoons sugar

1/2 cup butter, melted

ICE CREAM:

2 cups half-and-half cream

1 cup sugar

2 cups heavy whipping cream

6 teaspoons vanilla extract

12 ounces cream cheese, softened and cubed

Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.

For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). Refrigerate remaining mixture until ready to freeze. In a large bowl, layer a third of the ice cream, cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze for 2-4 hours before serving.

Slow Cooking Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Cocoa Cola Cake

1 White Cake Mix

1 C. Coke

2 Eggs

1/2 C. Buttermilk

1/4 C. Cocoa

1 tsp. Vanilla

1 1/2 C. Marshmallows

1/2 C. Butter, melted

Fudge Frosting:

1/4 C. Cocoa

1/3 C. Coke

1/2 C. Butter

4 C. Powdered Sugar

1 C. Pecans, chopped

Combine all ingredients, fold Marshmallows in last. Bake at 350* for 35-40 minutes. For Fudge Frosting: Combine butter and cocoa in a pan, cook until melted. Add coke; boil. Take off heat, stir in powdered sugar, fold in pecans. Spread over cake.

Garlic Pasta

1 Tbsp. Garlic, minced

1/4 C. Olive or Vegetable Oil*

1/2 C. Chopped Parsley

1/4 C. Chopped Oregano

1 tsp. Salt

1/4 Tsp. Pepper

1 lb. Pasta, cooked and drained**

In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat add parsley, oregano, salt and pepper. Toss with pasta; serve immediately.

* The recipe I have calls for 1/2 cup oil, I personally thought it was too much!

**I used 4 cheese Ravioli pasta ;-) YUM!

Butterscotch Pecan Dessert

1/2 cup cold butter

1 cup all-purpose flour

3/4 cup chopped pecans, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

3-1/2 cups milk

2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.

Nutmeg Syrup

1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cold water
2 tablespoons butter
1 teaspoon vanilla extract

In a large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter and vanilla Yield: 2-1/3 cups.

Brickle-Flickle Ice Cream (Mom and Dad's Recipe)

1 pint Cream

13 oz. Evaporated Milk

24 oz. Sweetened Condensed Milk

1 Quart Milk

1 small pkg. Vanilla Instant Pudding

3/4 C. Sugar

4 Tsp. Vanilla

3 Butterfinger Candy Bars, crushed

Combine all ingredients, except candy in Ice Cream Maker. Stir until mixed well. Churn until ice cream reaches a soft texture. Add crushed candy bars, churn-freeze. Makes 4 qts.

Cinnamon Rolls

5 to 6 cups all-purpose flour

1 package (18-1/4 ounces) yellow cake mix

2 packages (1/4 ounce each) quick-rise yeast

2-1/2 cups warm water (120° to 130°)

1/4 cup butter, melted

1/2 cup sugar

1 teaspoon ground cinnamon

FROSTING:

6 tablespoons butter, softened

3 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

2 to 3 tablespoons milk

In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Chocolate Truffle Pie

1/2 C. Pecan Pieces toasted and chopped

1 6oz Chocolate crumb crust

5 oz. Caramels

1/4 C. Evaporated Milk

1 1/2 C. Semisweet chocolate chips

1 C. Heavy whipping Cream

3 Tbsp. Butter

Spinkle pecans on crust. Heat caramels and evaporated milk in heavy saucepan over low heat stirring often until caramels melt and mixture is smooth; pour over pecans.

Heat chocolate chips, cream and butter over low heat, stirring until chocolate melts and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.

Cheese Stuffed Hamburgers

1 tablespoon ketchup

1 teaspoon prepared mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound lean ground beef

1/4 cup finely shredded cheddar cheese

4 hamburger buns, split

In a small bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into eight thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal. Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns.

Slow Cooked Chicken and Stuffing

2 1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt

1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
5 cups cubed cooked chicken

In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.  In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees F.

Rocky Road Bars

1 Box Chocolate Cake Mix

1/2 C. Butter, Melted

1/3 C. Water

1/4 C. Brown Sugar

2 Eggs

1 C. Nuts, Chopped

3 C. Mini Marshmallows

1/3 C. Chocolate Frosting

Heat oven to 350* Grease 13x9 pan. Stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and nuts. Spread in pan. Bake 20 minutes, spinkle with marshmallows. Bake 10-15 minutes more, or until marshmallows are puffed and golden. Microwave frosting for 15seconds, drizzle over bars. Cool completely. Cut and Serve.

Apple Grape Drink

6 cups apple juice, chilled

3 cups white grape juice, chilled

1 can (12 ounces) frozen lemonade concentrate, thawed

1 liter club soda, chilled

In a large container, combine the juices and lemonade concentrate. Stir in club soda. Serve immediately. Yield: 3-3/4 quarts.

Roasted Parmesan Potatoes

4 med. Russet potatoes, peeled

1 Tbsp. Vegetable oil

3 Tbsp. Grated Parmesan Cheese

2 Tbsp. Parsley, chopped

1 tsp. Paprika

1/2 tsp. Garlic Powder

1 tsp. Salt

1/8 tsp. Cayenne Pepper

Preheat oven to 450*. Line baking sheet with aluminum foil and spray with cooking spray. Cube the potatoes. Place the potatoes in a medium bowl and toss with oil. Combine parmesan, parsley, papricka, garlic powder, salt and cayenne pepper in a small bowl. Add to potatoes and toss to coat. Arrange potatoes on prepared baking sheet. Bake turning once until light browned and easily pierced with a knife, about 25 minutes.

Chocolate Turtle Cheesecake

7 oz. Caramels

1/4 C. Evaporated Milk

3/4 C. Pecans, chopped & divided

1 (9 in) Chocolate Crumb Piecrust

6 oz. Cream Cheese, softened

1/2 C. Sour Cream

1 1/4 C. Milk

1 (3.9 oz) pkg. Chocolate Pudding Mix

1/2 C. Fudge Topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually, until smooth. About 5 minutes. Stir in 1/2 C. pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set. About 15 minutes. Drizzle fudge topping over pudding and sprinkle with remaining pecans. Chill until time to serve.

Chicken Fajita Burrito (Carolyn's Version)

**Ted was so distrught that he didn't get to eat at Chilpolte (yum!) that I tried to figure out their recipe. They listed their ingredients online for the rice, but not how much so to be honest, I don't measure any of this. I couldn't find any Chilpolte seasoning here in Kemmerer but I did find some frozen fajita strips in the frozen isle that are called "Baja Chilpolte" it tastes good.**

1 pkg. Chicken Fajita Strips Baja Chilpolte Flavored, thawed

1 Onion

1 Bell Pepper

Butter

2 C. Cilantro Lime Rice (recipe to follow)

Flour Tortillas

Cilantro Lime Rice: 1 C. uncooked rice, 2 C. water, a splash of lime juice and about a tbsp. of chopped cilantro. Add to sauce pan. Cook rice according to package directions. Saute onion and pepper in butter. Follow directions for heating up the chicken. When all components of the meal are finshed cooking. Wrap them in a tortilla and enjoy! -Not quite as good and Chipolte's but it is good. You can check out their website at www.chipolte.com