Poppy Seed Dressing

1/2 t mustard powder
1/4 t salt
1/2 c vegetable oil
1 t poppy seed
1/2 red onion
1/3 c apple cider vinegar

Place vinegar, onion, sugar, mustard powder and salt into the bowl of a blender. Cover and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil abd blend until incorporated and the dressing is creamy. Stir in the poppy seeds.

Cheesy Potatoes

6 medium potatoes, peeled and slice 1/4-in thick
2 c shredded cheddar cheese
1 (10 3/4 oz) can condensed cream of chicken soup
1 small onion
4 T butter, melted
1 t salt
1 t pepper
1 c sour cream

Toss the potatoes and cheese; place in slow cooker. combine soup, onion, butter, salt and pepper; pout over mixture. Cover and cook on low for 8-10 hours, or until potatoes are tender. Stir in sour cream.

Guacamole Salad

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 (15 oz) can black beans, rinsed and drained
1/2 c diced red onion
2 T jalapeno peppers, seeded and minced (about 2 peppers)
1/2 t freshly grated lime zest
1/4 c freshly squeezed lime juice (about 2 limes)
1/4 c olive oil
1 t kosher salt
1/2 t pepper
1/2 t minced garlic
1/4 t ground cayenne pepper
2 avocados, 1/2-in diced

Place tomatoes, peppers, black beans, onion and lime zest in a large bowl. Whisk together the lime juice, oil, salt, pepper, garlic and cayenne pepper and pour over vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Serve with tortilla chips.

Mint Brownies

1 c flour
1 c sugar
4 eggs
1/2 c butter, softened
1 can hershey's syrup

Mix and bake 25-30 minutes at 350. Cool.

Mint layer:
2 c powdered sugar
1/2 c butter
1 t mint extract
1 t water

Spread over brownies

6 T butter
1 c chocolate chips

Melt together and stir. Spread on top of mint layer. Cool.

Dump Cake

1 (16 oz) can crushed pineapple, undrained
1 (21 oz) can cherry pie filling
1 yellow cake mix
1 stick butter
1 c flaked coconut
1 c chopped nuts

Put pineapple in bottoe of 9x13 pan. Add cherry pie filling evenly to pineapple. Sprinkle on cake mix, evenly, and gently pat it into fruit. Pour melted butter over top and sprinkle with coconut and nuts. Bake 50 to 60 minutes, or until bubbly.

Apple Spice Cake

1 1/3 c vegetable oil
3 c all-purpose flour
1 1/2 T cinnamon
1 t baking soda
1 t salt
2 c sugar
3 eggs
3 c granny smith apples, peeled, cored and cut into 1/2-in pieces
1 c chopped pecans
1 t vanilla
Caramel sauce

Preheat oven to 350; spray a 12-c bundt pan with cooking spray; set aside. Combine sugar, oil and eggs. Mix on high until lemon yellow. Sift together flour, cinnamon, soda, and salt. With mixer on medium speed, gradually add dry ingredients to sugar mixture, just until incorporated. Add apples and nuts to batter; mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan and bake for 75 to 90 minutes. Remove from oven and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack; serve with drizzled caramel sauce.

Caramel Sauce:
2 c light brown sugar
1 c butter
1/2 c evaporated milk
2 t vanilla
pinch of salt

Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Texas Fudge Cake

This is a cake that Grandma Haynie makes; it's Dad's favorite, he requests it for his birthday every year!

2 c flour
1/2 t salt
2 c sugar
1 stick butter
1/2 c shortening
4 T cocoa
1 c water
2 eggs
1 t soda
1/2 c buttermilk
1 t vanilla

Sift flour, sugar, salt and soda together in a large bowl. Put butter, shortening, cocoa and water in saucepan and bring just to a boil (do not allow it to continue after reaching boiling point). Add mixture to sugar and flour mixture and mix well. Add beaten eggs, buttermilk and vanilla and stir until smooth. Pour into prepared 8x11 cake pan. Bake at 350 for 30-35 minutes.

Icing:
1 stick butter
1 (6 oz) pkg semi-sweet chocolate chips
6 T milk
1 box (3 3/4 c) powdered sugar
1 t vanilla
2 c chopped pecans

Put butter, chocolate chips and milk in a saucepan. Just bring to a boil. Remove from heat and add sugar and vanilla. beat with mixer until smooth. Add nuts. Pour on hot cake. Allow cake to cool a little and refrigerate until cool.

Angel Chicken Pasta

6 boneless, skinless chicken breast halves, cut into chunks
1/4 c butter
1 (.7 oz) pkg Italian dressing mix
1/2 c chicken broth
1 can golden chicken mushroom soup
1/4 lb cream cheese with chives
1 lb cooked angel hair pasta

Melt butter in large saucepan. Cook chicken chunks. Stir together remaining ingredients, excluding pasta, and pour over chicken. Heat through. Serve over warm pasta.

Apple Pie Dessert Egg Rolls

1 (21 oz) can apple pie filling
1 t pumpkin pie spice
1 (8 oz) pkg cream cheese, softened
1/2 c sugar
1 t vanilla
oil for frying
12 egg roll wrappers
powdered sugar

Whip together cream cheese, sugar and vanilla. In a separate bowl, mix pie filling and spice. Spread one side of each egg roll wrapper with 1 T cream cheese mixture, top with 1 T pie filling. Moisten, fold and seal. Fry until deep golden brown. Drain on paper towels. Sprinkle with powdered sugar.

Southwestern Egg Rolls

1 skinless, boneless chicken breast half
2 T minced green onion
2 T minced red bell pepper
1/3 c frozen corn kernels
1/4 c black beans
2 T diced jalapeno peppers
1/2 T parsley
1/2 t ground cumin
1/2 t chili powder
1/3 t salt
1 pinch ground cayenne pepper
3/4 c shredded cheese
20 egg roll wrappers
oil for frying + 2 T oil
ranch/avocado sauce
1 egg, beaten

Cook chicken in 1 T vegetable oil and remove from heat. Heat remaining 1 T oil, stir in green onions and red pepper, cook 5 minutes. Dice chicken and mix back in pan. Add corn, beans, jalapenos, parsley and spices. Cook and stir 5 minutes. Remove from heat and stir in cheese. Use 2 heaping T of filling for each roll. Moisten, fold and seal with egg. Fry until golden brown, drain on paper towels, and serve with dipping sauce.

Egg Rolls

1 lb ground beef, turkey, or pork
1 t minced ginger
1 T accent
2 c finely chopped cabbage
1/4 lb bean sprouts
1/2 c shredded carrots
3 green onions, finely chopped
chopped mushrooms, if desired
rice noodles, if desired
20 egg roll wrappers
oil for frying
Sweet & Sour Sauce
1 egg, beaten

Brown meat with ginger. Sprinkle with accent, add cabbage, sprouts, carrots and green onions. Cook 2 minutes, then allow to cool. Put a small amount of meat mixture in the center of the wrapper. Fold up bottom corner, then brush the side corners with egg and fold in. Wrap the top corner around. Seal with egg, making sure there are no openings (the egg roll with bust open while cooking if oil gets inside). Put a couple inches of oil, enough to cover 1/2 of the egg roll at a time, in a pan and fry at about 350. Drain on paper towels. Serve with sauce. These can be frozen and reheated in the oven.

Pineapple Pepper Chicken

This is one of Kiara's favorite meals made by Grandma Brimhall.

4 c pineapple juice
1 1/2 c sugar
2 c vinegar
1 1/2 c water
1 c brown sugar
2/3 c brown sugar
1/2 c ketchup
2 t chicken bouillon
3/4 t ground ginger
3 T vegetable oil
8 boneless, skinless chicken breasts (Grandma likes to cut into chunks)

Put cornstarch in pan and add a small amount of the water to dissolve cornstarch --add the rest of the water and the other ingredients down to the ginger. Bring to a boil, stirring frequently. Cook 2 minutes until thickened. Set aside. Brown chicken in oil and put into two large, greased pans. Pour sauce over and bake uncovered at 350 for 45 minutes.

2 cans pineapple chunks, drained (this gives you almost enough juice for the sauce)
1 green bell pepper cut in pieces

After cooking for 45 minutes, add pineapple chunks and green peppers and bake for 15 more minutes.

This recipe makes a lot of sauce. You can save some and serve it on a side of rice.

Baked Italian Subs

6 hoagie rolls, split
1/2 c Italian dressing
1/2 lb sliced deli salami
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
1/2 lb sliced provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced

Preheat oven to 375. Brush the cut sliced of the rolls with the Italian dressing. Layer the bottom halves with the salami, turkey, hand cheese, tomato and onion and replace the tops. Place each on a piece of aluminum foil and wrap tightly. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the foil and serve.

Cream Cheese Banana Nut Bread

3/4 c butter, softened
1 pkg (8 oz) cream cheese, softened
2 c sugar
2 eggs
3 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
4 medium bananas, mashed
1 c chopped pecans, toasted
1/2 t vanilla

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. Combine flour and next three ingredients, gradually add to butter mixture, beating on low speed just until blended. Stir in bananas, pecans and vanilla. Spoon into 2 greased and floured 8x4-inch loaf pans.

Bake at 350 for 1 hour or until a toothpick comes out clean and the sides pull away from the pan. Shield with tinfoil the last 15 minutes to prevent browning. Cool in pans for 10 minutes, then remove from pans and cool for 30 minutes before slicing.

Yummy Toppings for Bread:

Orange Pecan Topping: Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed, then cool in pan and remove to racks. Stir together 1 c powdered sugar, 3 T fresh orange juice, and 1 t orange zest until blended. Drizzle over warm bread and cool 30 minutes on wire racks.

Toasted Coconut Topping: While bread is baking, stir together 1/4 c butter, 1/4 c sugar, 1/4 c milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat, stir in 1 c coconut, 1 c chopped, toasted pecans, and 2 t vanilla. Remove baked bread from oven and immediately spread tops with mixture. Broil 5 1/2 inches from heat for 2 to 3 minutes or until topping begins to lightly brown. Cool in pans 20 minutes before removing to wire rack to continue cooling.

Cinnamon Crisp Topping: Stir together 1/2 c firmly packed brown sugar, 1/2 c toasted, chopped pecans, 1 T flour, 1 T melted butter, 1/8 t ground cinnamon. Sprinkle evenly over batter in pans. Bake and cool as directed.

Peanut Butter Streusel Topping: Combine 1/2 c plus 1 T flour and 1/2 c firmly packed brown sugar in a small bowl. Cut in 1/4 c butter and 3 T creamy peanut butter with a pastry blender until mixture resembles small peas. Sprinkle mixture over batter in pans. Bake and cool as directed.

Raleigh House Blueberry Muffins

2/3 c shortening
1 c sugar
3 eggs
3 c flour
3 t, heaping, baking powder
1 t salt
1 c milk
1 pint blueberries

Topping: sugar and lemon zest (sprinkle on top of muffins before baking)

Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk. When well blended, add the blueberries. This mixture will keep in the refrigerator for two to three weeks. Bake in greased muffin tins at 375 for 15 to 20 minutes. Makes two dozen three-inch muffins.

Hawaiian Haystacks

2 cans cream of chicken soup
1 can chicken broth
2 c cooked chicken

Mix together and heat through.

4 c cooked rice (or quinoa)

To serve, top a spoonful of rice with the chicken gravy. Add toppings. We like the following: chow mein noodles, diced tomatoes, chopped celery, sliced green onion, pineapple chunks, mandarin oranges, shredded cheddar cheese, sunflower seeds, coconut, chopped green bell pepper.

Sausage Balls

1 lb ground pork sausage
3 c bisquick
4 c shredded cheddar cheese
1/2 c grated parmesean cheese
1/2 c milk
1/2 t dried rosemary leaves, crushed
1/2 t parsley

Preheat oven to 350. In large bowl, combine all ingredients. Roll into walnut-sized balls and place on greased baking sheets. Bake in preheated oven for 20 minutes until golden brown. Remove immediately from pan and serve warm.

Grandma's Chicken Enchiladas

This is a recipe from my Grandma Brimhall. I love this because is shows how my grandma lives to take care of her family - my Uncle Jeff has celiac disease - I typed it just as it was.

Enchilada Sauce:
2 tbsp oil
2 tbsp flour (I use cornstarch when I cook for Jeff)
2 tbsp chili powder
1 tsp ground cumin
1 14-oz can chicken broth (or used two bouillon cubes adn 2 cups hot water, leave out salt)
1 8-oz ccan tomato sauce
1 tsp salt
1/4 tsp garlic powder

Heat oil - stir in flour and chili powder, cook for 1 minute. Add remaining ingredients; bring to a boil for 10 minutes. You can double or triple this recipe, it freezes well.

3 c enchilada sauce
2 c shredded cooked chicken
1/2 c sliced green onions (I usually use regular onions)
3/4 c shredded cheddar cheese
3/4 c shredded monterey jack cheese
1/4 c sour cream
1 4-oz can diced chilies
12 6-inch corn tortillas
1/4 c chopped fresh cilantro

Mix chicken, onion, 1/2 c cheddar cheese, 1/2 c monterey jack, sour cream, chili, cilantro and stir in 1/2 c enchilada sauce. Season with salt and pepper.

Spray pan with Pam... put a small amount of enchilada sauce in bottom of pan.

Heat tortilla (I do this in the microwave... 1 tortilla for 15 seconds), fill with 2 tbsp filling, roll and place seam down. Pour remaining sauce over top. Top with remaining cheeses. Cover and bake at 350 for 15-20 minutes until bubbly.

Creamy Chicken Casserole

3 c cooked chicken
1 can cream of chicken soup
1/3 c milk
8 oz sour cream
1 T poppy seeds
cooked quinoa (about 3 cups)
1 1/2 c crushed ritz crackers
1/4 c butter

Spoon quinoa into a litghy greased baking dish. Combine first five ingredients; spoon carefully over quinoa and spread until it is completely covered. Combine crushed crackers and butter and sprinkle over chicken mixtures. Bake uncovered at 350 for 30 minutes.

Yummiest French Toast

Toast:
Texas Toast or french bread
2 eggs
1/2 c milk
1 tbls cinnamon
2 tsp vanilla

Mix eggs, milk, cinnamon and vanilla. Dip bread into mixture, coating both sides. Cook on greased skillet until both sides of toast are set.

Syrup:
1/2 c butter
3/4 c sugar
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla

Melt butter over medium heat. Add sugar and buttermilk and bring to a boil. Remove from heat and add baking soda and vanilla. The syrup will begin to froth and get all foamy. Serve immediately.

Topping:
Sliced bananas

Top french toast with sliced bananas, then pour syrup over top.