Cobb Salad

Ingredients
2 boneless, skinless chicken breasts, grilled with poultry seasoning, salt, and pepper, and sliced up into pieces
4 large eggs hard boiled and chopped up
8 sliced bacon, chopped into 1/2-inch pieces and fried
3 hearts romaine lettuce (or green leaf, iceberg, etc)
2 ripe avocados diced
2 vine ripe tomatoes diced
1 red onion chopped
2 cups cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Feeds 6 as a main dish, 12 as a side

Easy Breadsticks

1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan

For topping:
parmesan cheese
garlic powder
salt
parsley

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!

Homemade Croutons

For homemade croutons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking. [Keep your eye on them. ;)]

French Onion Salisbury Steak

[Foodnetwork.com]

• 1 1/4 lbs ground chuck
• 1/4 cup minced fresh parsley
• 2 tablespoons scallions, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 2 cups onions, sliced
• 1 teaspoon sugar
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1/4 cup dry red wine
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 4 cheese toast (in frozen food section, or make your own)
• 4 teaspoons minced fresh parsley (garnish)
• 4 teaspoons parmesan cheese, shredded

Directions:

Prep Time: 8 mins
Total Time: 30 mins

1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
5. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
6. Serve steaks on Cheese Toasts with onion soup ladled over.
7. Garnish with parsley and Parmesan

Great served with Mashed Potatoes and other veggie.

Serves 4

Delicious Orange Rolls

Orange Sweet Rolls

makes about 24 smaller sized orange rolls

For the Dough:
1 cup milk
1/2 cup butter
1 pkg yeast
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1/2 teaspoon salt
2 eggs
4-5 cups all purpose flour (may need a bit more)

Orange-Butter for the inside of the rolls
Mix together until well blended:
1/2 cup softened butter
1 cup granulated sugar
1 tablespoon fresh orange juice
zest from 2 large oranges

In a small saucepan, melt the butter with the milk. Set aside to cool. Using a mixer, add the package of yeast, the warm water and 1 tablespoon of sugar and let it sit until bubbly and foamy, about 5 minutes. Add the 1/2 cup of sugar, salt, eggs, cooled milk/butter mixture and half the flour. Mix until smooth. Add remaining flour and any more extra flour until dough is just slightly sticky. It will become less sticky when kneading it. So don’t add too much or your dough will be tough. Knead for about 5-7 minutes. (I use the mixer to do this, but you can do it by hand if you want) Transfer to a glass bowl that has been sprayed with non-stick spray, cover and leave in a warm place to rise double in size. Punch down and let rise again. Divide the dough in half and transfer the dough to your counter that has been sprinkled with flour. Roll out half of the dough into a large rectangle about 1/2 inch thick. Spread half of the orange butter mixture onto the dough and spread evenly all the way to the edges. Roll your dough up lengthwise and pinch the edges to seal. Using a sharp knife or dental floss, separate the dough into 12 rolls and place on a cookie sheet that has been sprayed with non-stick spray. Repeat with the other half of the dough. Cover and leave in a warm place to rise double in size. Cook for about 15 minutes at 350 degrees until just lightly golden. Drizzle with a simple glaze of powdered sugar and fresh orange juice and enjoy!

No Bake Cookies

In large saucepan with wooden spoon stir and heat to a boil:
2 c sugar
½ c milk
3 T cocoa
½ c peanut butter
¼ t vanilla

Take off heat and stir in:
2 ½ c quick oats.

Drop on waxed paper. Cool to set.

Kathy's Peanut Butter (chocolate chip) cookies

Cream:
½ c butter (or butter flavored Crisco)
½ c peanut butter
1 egg
½ t vanilla
½ c sugar
½ c brown sugar

Add:
1 ¼ c flour
¾ t baking soda
¼ t salt

I always stir in some chocolate chips!

Roll into balls and then roll in some white sugar! Place on cookie sheet and flatten the balls a bit with fingers or the bottom of a glass.

Bake at 375 for 8 - 10 minutes. With these cookies I like to stay closer to the 8 minutes, otherwise they get all dry tasting.

Caramel Brownies

1 German chocolate cake mix
1 can evaporated milk
1 cup chocolate chips
34 – 40 caramels
1 stick butter, melted

Mix cake mix, 1/3 cup evap milk and ½ c butter. Divide dough in half, press 1 half into greased 9x13 pan, cook at 350 for 6 – 7 ½ minutes. Melt caramels with 1/3 cup evap milk on low heat in saucepan. Pour caramel over cooked brownie, sprinkle 1 cup choco chips over caramel; crumble up rest of dough over top, cook for 15 minutes. It’s done when caramel turns a light brown.

Cake Mix Cookies

1 box cake mix
2 eggs
3 Tbsp oil
Powdered sugar (opt)

Preheat oven to 350. Mix ingredients in large bowl with spoon. Roll in balls, roll in powder sugar (opt), put on ungreased cookie sheet, press down lightly. Bake 10 minutes.

Cheryl's Brownies

Blend:
2 c sugar
½ c cocoa
2 squares melted margarine
4 eggs

Add:
1 ½ c flour
1/3 t salt
2 t vanilla

Mix. Grease/flour a 9x13 pan. Bake at 350 for 25 minutes. Eat as is or sprinkle powdered sugar on top.

Peanut Butter Fingers

Cream together:
½ c butter melted
½ c sugar
½ c brown sugar

Blend together with sugar and butter on stove top:
1/3 c peanut butter
½ t soda
¼ t salt
½ t vanilla
1 unbeaten egg

Add:
1 c flour
1 c quick oats

Spread in greased 9x13 pan. Bake at 350 for 15 minutes.

While hot, sprinkle top with:
1 pkg chocolate chips

Let stand 5 minutes until chips are melted. Spread evenly.

Mix together:
½ - 1 c powdered sugar
¼ c peanut butter
2 – 4 T milk

Drizzle or spread over chocolate chips. Let cool. Cut into bars.

Melt Aways

½ lb butter softened
¾ c cornstarch
1/3 c powdered sugar
1 c flour

Cream until very creamy. Drop by teaspoonful on ungreased cookie sheet. Bake at 375 for 10 – 12 minutes. Cool.

Frosting:
3 oz cream cheese softened
1 t vanilla
1 c powdered sugar

Mix until smooth – tint if wanted. May also use chocolate frosting

Hello Dolly Bars

Combine and press into a 9x13 pan:
2 cubes butter melted
2 c graham cracker crumbs

Sprinkle on top of crust:
1 ½ c coconut
1 ½ c chocolate chips
1 ½ c butterscotch chips
1 c nuts (opt)

Drizzle on top:
1 can sweetened condensed milk

Bake at 350 for 30 minutes

Raspberry Oatmeal Cookie Bars

½ c packed light brown sugar
1 c all-purpose flour
¼ t baking soda
1/8 t salt
1 c rolled oats
½ c butter, softened
¾ c seedless raspberry jam

1. Preheat oven to 350. Line 8” square pan with greased foil.
2. Combine sugar, flour, baking soda, salt, oats and butter to make a crumbly mixture.
3. Press 2 c of the mixture into a pan. Spread the jam to within ¼ inch of the edge to prevent burning. Sprinkle remaining crumb mixture over the top and lightly press into the jam.
4. Bake for 35 minutes (until lightly browned). Allow to cool before cutting into bars.

*I add 1 tsp of lemon juice to the jam. You can easily double the recipe with 9x13 pan.
9x13 makes 12 bars

Indoor S'mores

8 c golden grahams (one 13-oz box)
1 ½ c choclate chips
6 c miniature marshmallows (one 10-oz bag)
5 T butter or marg
1 t banilla
¼ c light corn syrup

Melt: 5 c marshmallow (save 1 c for later), chocolate chips, butter, and corn syrup in 3 qt saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter rectangular pan, 13x9.

Pour: Golden grahams cereal into a large bowl. Pour marshmallow mix over cereal; stir until evenly coated. Stir in remaining marshmallows.

Press: Mixture into pan. Cool at least 1 hour or until firm. Cut into 24 bars. Store loosely covered at room temp.

In Microwave: measure cereal into lg bowl. Butter 13x9 pan. Microwave 5 c marshmallows, chocolate chips, corn syrup and butter uncovered in lg microwavable bowl on high 2 minutes – 3 ½ minutes, stirring after every minutes, until melted and smoothe when stirred. Stir in vanilla. Continue as directed above.