baby wipes

*i know this isn't a food recipe, but it is a money saving recipe! average savings is about $175 a year! my friends have used this recipe too, and they work better than any store ones because they are the most tender, if you want other recipes take a look at this address:

www.naturalbirthandbabycare.com/homemade-baby-wipes-recipes.html these have lavendar, aloe olive oil, or baby oil in them. this is just the basic recipe for half the roll.

1 roll sturdy paper towels cardboard middle removed, ("viva" work well, i wouldn't use the really cheep kind, they might desinigrate. cut roll in half through the middle width wise, and i prefer to tare each towel apart)

3 c. water

1 tablespoon baby bath wash

1 tablespoon baby lotion

1 gallon size ziplock bag

Mix water, baby wash and lotion together (you may need to heat water and wisk in lotion).

Place paper towels in plastic bag, dump in mixture and let absorb.

some say to do this all in a bucket, but like to do it in the zip lock bag, it eliminates clean up and more steps.

if you don't tare them apart, take out the cardboard roll, and place the roll in the bag first and then pour the mixture over the roll. this helps it soak in all the layers.

everyone that has tried these says it is super easy, and prefer them to any store bought, and their kids don't get as many problems.

Rice Pilaf

2 tablespoons butter or margarine
1 cup uncooked rice
1/4 cup minced onions
1/3 cup minced celery
3 cups hot chicken broth
2 tablespoons chopped parsley
1/4 cup slivered almonds (toasted)

Melt butter in hot fry pan. Add rice, onion, and celery. Stir and cook until slightly brown. Add chicken broth; cover and simmer on low heat until moisture has been absorbed and rice is tender (about 25-30 minutes). Add parsley and almonds just before serving. Toss lightly.

Cooked Beans

If a recipe calls for cooked beans, don’t pull out your can opener, pull out your crock pot. To get 2 cups of beans (the same as a 15 oz. can) put 1 cup well-rinsed beans in 6 cups water and add 1 teaspoon baking soda (it’s alkaline—like meat—so it softens beans). Just before you go to bed, turn your crock pot on low and let them cook all night! In the morning you have cooked beans!

If you don’t have all night, quick soak the beans by bringing them to a boil for 2 minutes. Turn off the heat and let them soak for 1 hour. Then resume cooking.

Long soaking has the beans in cold water overnight (to increase size.)

To cook soaked beans drain the soaked beans, add fresh liquid and bring to a boil. Reduce heat and simmer, partially covered, until beans are tender. This will take 1 to 2 hours depending on the type of bean and their age. When the beans are tender add salt to taste. After the beans are cooked is the time to add tomatoes, lemon juice, vinegar, etc. These are all acid foods which hardens beans and should be added after the beans are cooked!

Fresh beans cook quicker, but even old beans will get soft! To cook old hard beans wash and sort to remove any discolored beans. Add 2 ½ cups hot tap water and 2 teaspoons baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water if needed.

Adding a tablespoon of oil will cut down on foam as beans cook.

Oatmeal Fudge Bars

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oats
1 (12 oz.) package chocolate chips
1 can sweetened condensed milk
2 Tablespoons butter
1/2 teaspoon salt

Cream butter and sugar. Mix eggs and vanilla. Add dry ingredients. Add oats, mix well. Set aside.

Mix together chocolate chips, sweetened condensed milk, butter, and salt in saucepan. Melt on low heat until smooth. Take off heat. Add vanilla.

Spread half oatmeal mixture in 9x13-inch greased pan. Pour fudge mixture on top. Spread other half of oatmeal on top. Bake at 350 degrees F. for 25-30 minutes. Cool and cut into bars.

Apricot Spice Cake

I used a quart of bottled apricots, drained some of the liquid, then put the rest in the blender. A tasty way to use food storage.
2 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups apricots plus juice (or thick apricot puree)
2 cups all-purpose flour, stirred and measured
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons soda
1 tablespoon hot water
1 cup coarsely chopped nuts

Generously grease 9x13-inch baking pan. In large mixing bowl combine eggs, sugar, salt, and oil; beat well. Stir in apricots or apricot puree. Add flour, spices, and soda mixed with hot water. Stir in nuts. Pour into prepared baking pan. Bake at 350 degrees F. for 25 to 30 minutes. Cool. Frost, if desired, with Cream Cheese Frosting.

GLAZE:
2 tablespoons margarine or butter, melted
2 tablespoons apricot puree (or more)
1/2 cup powdered sugar (or more)
1/2 teaspoon orange extract

Mix above ingredients together. If too thick, add more liquid, if too runny, add more powdered sugar. Pour over warm cake. (I poked holes in the cake with a fork before I drizzled on the glaze.)

Oven-Fried Potatoes

I usually half this recipe.

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat. Pour oil into two 15x10x1-inch baking pans, pour potatoes into pans. Bake, uncovered, at 375 degrees F. for 40 to 50 minutes or until tender. Yield; 12-14 servings.

Apple Cinnamon Bread

3 large eggs

1 1/2 cups sugar

3/4 cup vegetable oil

2 cups all-purpose flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 apples, peeled, cored, and sliced

1/2 cup chopped nuts

Whipped cream or ice cream (optional)

Heat oven to 325 degrees. Grease an 8-inch square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt; mix until well combined. Stir in apples and nuts. Spread batter in pan and bake 65 to 70 minutes or until wooden toothpick inserted in center comes out clean. Serve warm with whipped cream or ice cream if desired. Serves 12.

Gingerbread Waffles

Found this recipe that sounded good (and different.) Haven't tried it yet, but hope to try it soon.

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Garlic Chicken & Potatoes

8 chicken thighs
2-3 potatoes cut into cubes
garlic salt
Italian Seasoning
parsley
paprika (optional)
pepper
1 cube butter

Lay chicken and potatoes in large baking dish. Melt butter and pour over chicken and potatoes. Sprinkle seasonings (heavily) over the top and bake at 375 degrees for about 1 hour or until the potatoes are done and the skin of the chicken is crispy. Baste every 15 minutes (optional).

Creamy Lemon Squares

1 (14 oz) can Sweetened Condensed Milk
1-2 Tbsp. lemon peel (depending upon how lemony you want the squares)
1/4 cup FRESH lemon juice
1 cup sugar
2 cups flour
3/4 cup butter (not margarine)
1/4 tsp. salt
1/2 cup flaked coconut

Grease 13x9x2 pan. Mix first three ingredients, reserve. Mix remaining ingredients, except the coconut, in a separate bowl until crumbly; reserve 1 1/2 cups of the mixture. Press remaining mix firmly in the pan. Spoon milk mixture over the top. Mix coconut with the reserved flour mix and sprinkle it over the milk mixture.

Bake at 375 degrees for 25-30 minutes (or until light golden brown).

Orange Brownies

Found this recipe on deseretnews.com.

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt

1 cup (2 sticks) butter
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest

Glaze:
1 cup confectioner's sugar
2 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350 F. Grease a 13-by-9-by-2-inch pan and set aside. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest, and beat with a handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until a light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

For glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares. Makes 24 servings.

Spaghetti Sauce

This is my mom's recipe and it's my absolute favorite spaghetti sauce!

1 lb ground beef
1/2 onion, chopped
mushrooms, sliced
1 (15 oz.) can tomato sauce
1 tsp. basil
1 tsp. oregano
garlic powder (to taste)
dash of thyme

Cook onions in a little olive oil until soft or translucent. Add mushrooms and saute until soft. Add ground beef and brown. Pour in the tomato sauce and add the herbs; mix well. Let simmer for 5 to 10 minutes. Serve over spaghetti or angel hair pasta.

Three Cheese Garden Pizza

This recipe was in our ward's cookbook. It is a yummy way to use up all those veggies from the garden!

Pizza Dough (see recipe)
1 medium tomato, sliced
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
mushrooms, sliced
1 small onion, sliced
2 garlic cloves, pressed
Mozzarella cheese
Cheddar cheese
1 tsp Italian seasoning (optional, pizza is just as good without)
Fresh Parmesan cheese, grated

Preheat oven to 400 degrees. Roll out pizza dough and bake for about 10 minutes; remove from oven. Finely slice tomato, zucchini, onion and mushrooms. Spread pressed garlic over the crust. Sprinkle crust with Mozzarella and cheddar cheeses; top with tomatoes. Sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Sprinkle Parmesan cheese over top. Bake 15-18 minutes or until brown and bubbly.

Pizza Dough

This can be made in a bread machine or by hand.

1 1/8 cup warm water
3 to 3 1/2 cups flour
2 Tbsp. sugar
1 1/2 Tbsp. olive oil
2 tsp. yeast
1 tsp. salt

Bread Machine directions:

Add water first, then flour (I usually only use 3 cups), then the remaining ingredients. Use dough cycle. When cycle is complete, roll out and add toppings.

Hand mixing directions:

Mix water, sugar and yeast. Add olive oil and salt. Add flour one cup at a time. Let rise until double in size. Roll out and add your favorite toppings.

Bake at 350 degrees for 20 minutes.

Cheesy Potato Soup

4 medium potatoes, diced
1 large onion, chopped
1 quart water
1/4 cup (1/2 stick) butter or margarine
3 tablespoons flour
1/2 cup milk
1 1/2 cups (6 oz.) shredded sharp cheese (I use mild cheese)
1 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon ground pepper
Chopped chives (optional)

Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives. Serves 4 to 6

Black Bean Salsa

1 can corn, drained
1 can black beans, drained and rinsed
2 tomatoes, chopped in chunks
1 avocado, chopped in chunks
Juice of one fresh lime
1/2 bunch fresh cilantro (optional)
1/2 cup chopped onion
1 envelope Italian dressing

Mix all ingredients together in a medium size bowl. Serve with tortilla chips!

Peach-Berry Dessert

When I half this recipe I use one quart bottled peaches and bake in a 9x9-inch baking dish.

3 (15-ounce) cans sliced peaches, drained
1/2 teaspoon almond extract
Juice of 1 lemon
1 1/2 cups fresh or frozen blueberries, blackberries, or boysenberries
3/4 cup butter or margarine, melted
1 cup flour
1 1/4 cups packed brown sugar
1 1/4 cups quick Quaker Oats
Vanilla ice cream

Place peaches in a 9x13-inch baking dish. Stir in almond extract and lemon juice. Sprinkle berries on top. In a bowl, combine butter or margarine, flour, brown sugar, and oats. Sprinkle over top of peaches. Bake at 350 degrees for 35 to 40 minutes. Serve warm with ice cream. Makes about 8 servings.

Note: Similar amounts of fresh, frozen, or bottled peaches in place of canned peaches are wonderful in this recipe.

Sweet and Sour Meatballs

I used an ice cream scoop to form the meatballs. This was a big hit at our house. I will definitely make these again.

1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
Few grains pepper
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings, 2 large meatballs each.

SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.

Monkey Pull-a-Part Bread

Using a batch of dough made in an automatic bread machine makes this easy and economical.

Bread Dough
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, melted

Put sugar and cinnamon in bowl and mix. In a separate bowl, put in stick of butter or margarine and melt in microwave. Pull off small pieces of bread dough and roll into a ball. Dip ball into melted butter and then into cinnamon and sugar mixture. Place into well-greased Bundt pan. Do this with all bread dough. After that mix leftover sugar and cinnamon mixture and butter together and pour over bread in pan. Let rise. Bake at 350 degrees F. for 35 minutes or until golden brown.

Onion-Roasted Potatoes

1 envelope Lipton Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil

1. In a large bowl, toss all ingredients until evenly coated.
2. In 13x9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425 degrees F., uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR ... stir in 1 teaspoon each of garlic powder and soy sauce.

Dad's Black Bean Burgers

This recipe is one my father came up with to use his food storage. He tried other recipes and made adjustments until he got it just how he likes it. Thanks for sharing Dad!

1 (15 oz.) can black beans, rinsed and drained
1/2 green bell pepper
1/2 sprig celery
1 medium onion
1 clove garlic
1 egg, lightly beaten
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 cup bread crumbs
6 tablespoons salsa
1/4 cup reduced-fat sour cream
4 leaves lettuce
4 slices cheddar cheese
4 hamburger buns

In a large bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, celery, onion and garlic, then stir into mashed beans.

In a small bowl, stir together egg, chili powder and cumin. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.

Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-inch thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.

In a small bowl, combine sour cream and salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.

Mouth Watering, Soft Chocolate Chip Cookies

This is a spin off of a recipe I found on Allrecipes.com. I made several changes to it and now prefer this recipe over any other!

2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding
2 eggs
2 tsp. vanilla extract
semisweet chocolate chips
walnuts (optional)

Preheat oven to 350 degrees F. Sift together the flour baking soda, baking powder and salt, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add the dry instant pudding mix until just blended. Stir in the vanilla and the eggs one at a time. Don't over mix. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 9-12 minutes, but no longer!!! The cookies should look a little underdone.

Meatball Subs

Yields: a lot. I made 1/2 the recipe for Spencer and myself, and we had enough for 6-8 subs. Depending on how many meatballs you use for each bun. Great for feeding a large group. Or freeze left over meatballs for another meal.

Meatballs:
1 cup unseasoned bread crumbs
2 lbs Ground beef
1 C. Parmesan cheese
1/2 C milk
1/2 C beef broth, divided
1/2 C parsley
3 eggs, beaten
2 T oregano
1 T garlic, minced
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes

Mix all ingredients first, except beef (use about a little less than half the divided beef broth in the mix). Then add meat and mix well. Form golf ball-sized meatballs and place on foil lined (for easier cleanup) baking sheet. Pour a little beef broth over each one. Bake at 450 for 20 -25 minutes. The whole recipe makes about 25-30 meatballs.

Sauce:
2 can crushed tomatoes (other canned tomatoes --whole, diced, etc.-- pureed in blender work too)
Sprinkle basil, oregano, red pepper, fresh garlic minced and simmer in large pot while meat balls bake. Add cooked meatballs, and stir to coat.

Buns: Put a slice of mozzarella, provolone, swiss (whatever you prefer) on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted. Scoop a little sauce and as many meatballs as you can fit on the bun, and enjoy this delectable wonder! You'll be wanting more as soon as you're finished with the first one... it's that good!

Refried Bean Soup

2 teaspoons olive oil
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14.5 oz.) vegetable broth or fat-free chicken broth
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (15.5 oz.) black beans
1 can (15.5 oz.) red kidney beans
1 can (16 oz.) fat-free refried beans
1/4 teaspoon ground cumin
Black pepper to taste

Heat the oil in a 4.5 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until the vegetables are tender.

Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4.

Chocolate Cream Pie

Makes one 9-inch pie.

9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/3 cup cocoa
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream

Bake pie shell. Mix sugar, cornstarch, cocoa, and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.

Vanilla Cream Pie

Makes one 9-inch pie.

9-inch baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.

Cookie Pie Crust

Makes one 9-inch pie crust.

1 1/2 cups cookie crumbs (vanilla or chocolate wafers or gingersnaps)
1/4 cup margarine or butter, melted

Heat oven. Mix crumbs and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.

Graham Cracker Pie Crust

Makes one 9-inch pie crust.

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup margarine or butter, melted

Heat oven. Mix crumbs, sugar and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.

Pink Peppermint Pie

9-inch Graham Cracker Crust or Chocolate Cookie Crust
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup chilled whipping cream
2 tablespoons crushed peppermint candy

Bake pie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.

Dad's Banana Cream Pie

2/3 cup sugar
1/4 cup cornstarch
2 tablespoons flour
1/4 teaspoon salt
1 egg
1 tablespoon butter
1 teaspoon vanilla
3 cups milk

Mix first four ingredients. Add 1/2 cup milk and mix until smooth. Add rest of milk and cook until boiling. Boil 2 minutes. Add beaten egg while stirring briskly. Cook one minute longer. Add butter and vanilla. Cool to room temperature. Pour into baked crust layered with bananas (about 2 for a large pie.) Serve with whipped cream. Garnish with banana slices.

Debbie's Lemon Pie Filling

1/3 cup cornstarch
1 cup sugar
1 3/4 cup water

Bring to a boil and clear in color. Take off heat and add:

1 beaten egg
1 juice of lemon (more if you want tart)
2 tablespoons butter or margarine

When mixture cools, pour in cooked pie shell. Chill. (Makes enough to fill one pie.)

Pastry Pie Crusts

3 cups flour
1 1/4 cup shortening
1 teaspoon salt

Cut with pastry blender until fully mixed. Then add:
1 beaten egg
5 tablespoons cold water
1 tablespoon vinegar

Mix with spoon or fork. Roll out on waxed paper and place in pie plates. Bake at 400 degrees for about 10 minutes or until lightly browned. Add desired filling after cooling. (Or use uncooked shell to make pies that must be baked.)

miniature carmel apples

granny smith apple
butterscotch chips or peanut butter chips
sprinkles or nuts
mellon baller
sucker sticks or mini skewers

Using the melon baller scoop out balls from the apple leaving some of the skin on each ball. Insert a skewer in the skin part of the apple ball. Pat apple ball dry. Dip the ball into melted butterscotch or peanut butter chips and make sure the ball is covered to the skin (to seal off exposed apple.) Dip directly into sprinkles or anything else you can think of. Cool in fridge, and enjoy! kids love 'em!
see step by step pictures at http://farm2.static.flickr.com/1040/1443911368_73fe4faaff.jpg?v=0 or google images miniature carmel apples, they have really fun and fancy ones too

Zucchini Pancakes

2 cups coarsely grated zucchini

2 eggs, beaten

1 1/2 tablespoons chopped onion

1 teaspoon minced garlic (or substitute garlic salt for salt in recipe)

salt and pepper to taste

1/2 cup grated dried parmesan cheese

5 tablespoons all purpose flour

1 tablespoon cooking oil

2 dashes paprika

Mix all ingredients together. Cook like potato pancakes until golden crisp. For extra flair, serve with garnish of sour cream or just butter and salt.

Microwave S'mores

This is a great "fast snack" for summer (or anytime) when you don't want to heat up the kitchen.

1 graham cracker, halved
About 16 chocolate chips
1 large marshmallow

On a microwave safe plate, place one-half graham cracker. Put chocolate chips on cracker. Set marshmallow on top of chocolate chips. Place in microwave for approximately 15 seconds on high (or until marshmallow puffs up.) Remove from microwave and place other half of graham cracker on top of puffed marshmallow. Enjoy!

Snickerdoodles

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter or margarine
2 cups sugar
2 eggs
1/4 cup milk1 teaspoon vanilla
3 tablespoons sugar
1 teaspoon ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt. Beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 tablespoons sugar and the cinnamon. Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 degree F. oven about 8 minutes or till light golden. Makes about 66.

Pizza-in-a-Roll

As you like it -- add or change whatever pizza ingredients that you enjoy.

1 loaf frozen bread dough
1/2 cup pizza or spaghetti sauce
4 oz. pepperoni or 1/4 lb. ground beef, browned
1 onion, diced (optional)
1 green pepper, diced (optional)
Sliced olives (optional)
Sliced mushrooms (optional)
1 cup shredded cheese

Thaw bread for 2 hours. Roll out to 12x9-inch rectangle. Spread with sauce. Top with remaining ingredients. Roll up jellyroll fashion from long side. Seal edges, place on greased baking sheet, seam down. Let rise 1 hour. Make 3 slashes across the top. Bake at 375 degrees F. for 30 minutes. Slice to serve.

Porcupine Meatballs

1 1/2 pounds ground beef
1/2 cup uncooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dry minced onion
1 tablespoon Worcestershire sauce
1 can tomato soup mixed with 1 can water

Mix first six ingredients and mold into meatballs. Drop into soup. Cover and simmer for about an hour, or until rice is tender.

Mexican Casserole

1 lb. ground beef
1 onion, diced
1 teaspoon salt
1 can chili
1 can tomato soup
Corn chips
Grated cheese

Brown ground beef and onion. Drain fat. Add salt, chili and tomato soup. Line casserole dish with corn chips. Put ground beef mixture on top. Top with grated cheese and corn chips. Bake at 400 degrees F. until hot and cheese is melted.

Beef Stroganoff

I used leftover steak cut in thin slices in place of ground beef.

1 lb. ground beef
1 onion, chopped
1 teaspoon granulated beef bouillon
1 teaspoon onion powder
1/8 teaspoon garlic powder
1 can cream of mushroom soup
1/3 soup can water
3/4 to 1 cup sour cream

Brown ground beef with onion. Add beef bouillon, onion powder, garlic powder, canned soup and water. Heat together. Add sour cream. Heat. Serve over rice or pasta. Serves 6.

Skor Cake

1 German chocolate cake mix
1 (21 oz.) jar Mrs. Richardson's Caramel fudge sauce
1 can sweetened condensed milk
1 (12 oz.) container Cool Whip
6 Skor candy bars, crushed

Make cake as directed. With handle of wooden spoon, poke holes in done cake. Pour condensed milk in holes and over cake. Microwave fudge sauce so it will pour easily. Pour over cake. Refrigerate until cool. Just before serving, spread Cool Whip on top. Sprinkle crushed candy bars on top.

Variation: You can make a yellow or white cake and top with caramel or butterscotch topping.

Strawberry Delight Sheet Cake

1 white cake mix
2 cups powdered sugar
1 package Danish dessert
8 oz. cream cheese, softened
8 oz. Cool Whip
2 packages frozen strawberries

Make white cake as directed on package. Pour into greased and floured sheet cake pan. Bake as directed. Whip together the cream cheese and powdered sugar, then whip in the Cool Whip. Make it smooth enough to spread. Spread evenly over cooled cake clear to the edges. Make the Danish dessert for the pie filling. Add the 2 packages frozen strawberries. Mix until melted. Pour over cream cheese mixture. Chill before serving.

Easy and Moist Pineapple Cake

1 yellow cake mix
1 pkg. Vanilla pudding (either size)
1 (20 oz.) can crushed pineapple
1 (8 oz.) package cream cheese
Whipped cream for topping

Bake cake according to package directions. Mix pudding, pineapple and cream cheese together. Spread on top of cooled cake. Top with whipped cream. Refrigerate one hour before serving.

Eclair Sheet Cake

1/2 cup butter, softened
1 cup flour
1 Tbsp. sugar
1 cup water
1/2 tsp. salt
4 eggs

Melt butter and water in saucepan and bring to boil. Remove from heat. Add flour, salt, sugar. Stir until a soft ball forms. cool 5 min. Add eggs one at a time and mix well with a fork. Spray large cookie sheet with cooking spray. Spread mixture on sheet. Bake at 400 degrees for 30 min. (I baked mine for 20 min.) The crust will have high and low spots, do not pop the air bubbles. Cool completely.

8 oz. cream cheese, softened
3 cups milk
2 small packages French vanilla pudding
12 oz. cool-whip
chocolate syrup or hot fudge

Mix a small amount of milk with the softened cream cheese. Add powdered pudding mixes and the rest of the milk. Mix well. Lightly add in the cool whip and mix. Spread over the crust. Just before serving, drizzle the chocolate syrup or hot fudge on top. Refrigerate until serving.

Variation: Instead of mixing the cool whip into the pudding mixture, spread it on top after spreading on the pudding mixture.

Variation: Use 8 x13 pan and bake at 400 degrees for 40 minutes.

Miniature Cheesecakes

36 vanilla wafers
2 (8 oz.) packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
Fruit topping (canned fruit pie filling of choice)

Beat cream cheese, sugar, eggs, lemon juice,and vanilla until light and fluffy. Line small muffin pans with paper baking cups and place vanilla wafer in each. Fill 2/3 full with cheese mixture. Bake at 350 degrees F. for 15 minutes or until set. Top each with pie filling. Chill. Makes 3 dozen.

Heather's Oatmeal Cake

1 cup quick oats
1 1/4 cup boiling water
1/2 cup butter
2 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 1/3 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla

TOPPING
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup nuts
1/4 cup evaporated milk
1 teaspoon vanilla

Pour boiling water over quick oats. Add butter. Let stand until melted. Add eggs, brown sugar, and white sugar; stir. Mix together flour, soda, cinnamon, nutmeg, and salt. Add to oat mixture. Add vanilla. Bake in 9x13-inch pan at 350 degrees F. for 35 minutes.

While cake is baking, mix topping ingredients together. Spread topping on cake while cake is still hot and cook under broiler for about 3 minutes or light brown and bubbly.

Grandma's Cake

Growing up, this was the cake my mom would make for Strawberry Shortcake (without the Coconut Frosting).

4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening

Beat eggs until thick. Gradually add sugar. Beating constantly add vanilla. Sift together dry ingredients; add to first mixture and mix well.

Heat milk and shortening to boiling point. Add all at once to mixture (turn bowl several times) mix well. Don't add any more flour even though batter may be thin.

Bake in 9x13-inch baking pan at 350 degrees F. for about 30 minutes or until done. Test with toothpick. While hot, spread with the following mixture.

COCONUT FROSTING
6 tablespoons butter, melted
6 tablespoons brown sugar
4 tablespoons evaporated milk or cream
1 cup coconut
chopped nuts (if desired)

Combine ingredients. Spread over hot cake. Broil until lightly brown.

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

FROSTING
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (optional)

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until cake is golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove form the heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake. Yield: 16-20 servings.

Chocolate Sheet Cake

You may substitute buttermilk with 1/2 tablespoon vinegar plus 1/2 cup milk. Let sit for 5 minutes.

2 cups sugar
2 cups flour, stirred and measured
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup (2 sticks) butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

In a large mixing bowl stir together sugar, flour, soda and cinnamon. In medium saucepan combine butter, cocoa and water; bring to boil over medium heat, cooking until butter is melted. Add to sugar-flour mixture; blend. Whip together buttermilk and eggs; blend into batter thoroughly. Stir in vanilla. Pour into greased and floured 15.5x10.5-inch jellyroll pan and bake at 375 degrees F. for 15 to 20 minutes or until done.

CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
1/4 cup cocoa
1/3 cup milk
3 1/2 cups (1 lb.) powdered sugar
1 teaspoon vanilla

In medium saucepan combine butter, cocoa and milk. Bring to boil; simmer about 3 minutes. Remove from heat. Stir in remaining ingredients, blending until smooth. Spread immediately over hot cake.

Cottage Pudding

1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Cream together shortening and sugar. Add egg and vanilla. Sift together dry ingredients. Add dry ingredients alternately with milk. Beat well. Bake in a greased and floured 8x8x2-inch pan at 350 degrees F. for 35 minutes or until done. Serve warm with lemon sauce.

LEMON SAUCE
1/2 cup sugar
2 teaspoons cornstarch
dash of salt
1 cup water
2 beaten egg yolks
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel (optional)

Mix together in a saucepan: sugar, cornstarch and salt. Gradually stir in water. Cook over low heat stirring constantly until thick and clear. Stir small amount of hot mixture into egg yolks. Return to hot mixture and continue stirring and cooking for 1 minute. Add butter, lemon juice and lemon peel. Blend thoroughly and serve warm.