Fudge Oatmeal Cookies (aka...no-bakes)

Ok, Jess, this one is especially for you since I know you are out there with no recipes....and you undoubtedly need something chocolatey. : )

Ingredients:
1 stick of margarine
2 c. Sugar
1/3 c. Cocoa
1/2 c. Milk
3 tbsp. Peanut Butter
1 tsp. Vanilla
3 c. Quick Oats

Melt 1 stick of margarine in pan. Add 2 cups of Sugar, 1/3 c. Cocoa, 1/2 c. Milk. Bring to boil and boil 1 minute exactly.
Remove from heat and add: 3 heaping tablespoons Peanut Butter, 1 tsp. Vanilla. Mix well, than stir in 3 c. oats.

Yummmmmmy!!

Jaimee

Spencer's bread

I know everyone loves mom's bread, including myself, but Spencer's bread is really good too. It's so easy that we make a batch (3 loaves) almost weekly. Note too that the four doesn't have to be split evenly between white and wheat. You can have any combination making it more white or more wheat as long as there is 1200 g total.

600 g white bread flour
600 g wheat bread flour
1 t kosher salt
1 t dry instant yeast
1/4 C melted butter
1/3 C honey
3 C warm water

Combine all ingredients except water in a mixer and turn the mixer on. Slowly pour water in while mixer is going. Mix for approximately 20 minutes until dough is stretchy. Let dough rise for 40 minutes and punch down. Let dough rise again for 40 minutes and separate into 3 equal loaves. Place loaves into lightly greased bread pans and let rise again until double in size. Bake at 350 degrees for 35 minutes. Remove from pans immediately and allow to cool on a cooling rack. Enjoy!

Easy Chicken Stuffing Casserole

I make this one all the time and it's delicious and easy :)

4 chicken breasts (or other cuts of chicken equalling that amount)
sliced swiss cheese (4 slices or more depending on how cheesy you like it)
1 can cream of chicken
1/3 C cooking sherry or white wine
1 package dried stuffing mix
1/4 C melted butter

place chicken on bottom of baking dish. Place swiss cheese on top of chicken. Combine cream of chicken with cooking sherry and pour over chicken. Evenly distribute stuffing on top and pour melted butter over the stuffing. Bake at 350 degrees for 45 minutes.

-Amberly

Buttercream Icing

taken from Wilton's cake decorating book. It is very light and easy to decorate with.

1/2 C solid vegetable shortening
1/2 C butter or margarine
1 t. vanilla extract (if you want white frosting you should use clear vanilla extract)
4 C sifted confectioners sugar
2 T. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes 3 cups.

Keep icing covered with a damp cloth until ready to use. for best results, keep icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re whip before using.

For CHOCOLATE buttercream icing:
add 3 oz melted unsweetened chocolate and 1 Tablespoon more milk to the buttercream recipe

-Heather

Hershey's "Perfectly Chocolate" Chocolate Cake

So this is one of our very very favorite chocolate cake recipes. It tastes like a dark chocolate brownie. (I think I just drooled a little). Anyway this is what Randy requests for his birthday w/out any frosting because to be honest it really doesn't need it. But if you look on the back of the Hershey's cocoa can, it has this recipe as well as the "perfectly chocolate" chocolate frosting recipe. Yum. give it a try it is soooooo good.

2 C sugar
1-3/4 C all purpose flour
3/4 C Hershey's Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C veg. oil
2 tsp. vanilla extract
1 C boiling water

1. heat oven to 350 degrees. Grease and flour two 9 in. round baking pans. 2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med speed 2 min, stir in boiling water (batter will be thin). Pour into pans . 3. Bake 30-35 min or until wooden pick inserted in center comes out clean. cool 10 min; remove from pans to wire racks. cool completely.

-Heather

Food Storage

I hope it's ok with Michelle that I am posting this. I need some food storage ideas. What have you guys done with food storage? Lately I have been spending $20 a month to build up my food storage. I have mostly bought red wheat, flour, etc. It is stuff to make homemade bread. I'm wondering what you guys buy, and some recipes you have to use up your food storage.
So I'm hoping you guys will post some recipes that can help me.

Thanks
-Ali

Lion House Chicken

This one is super easy and fast (and mine, not Heather's :)

Place as many chicken breasts as you need in a baking dish. Sprinkle each piece with garlic powder, paprika and seasoning salt. Mix 1 or 2 cans of cream of mushroom soup with 1/2 to 1 cup of milk with a whisk and pour mixture over the top of the chicken. Bake uncovered at 350 for 1 hour.

I ususally make 2 chicken breasts and use 1 can of soup mixed with 1/2 cup of milk. When I do more than 2 chicken breasts I use 2 cans of soup and 1 cup of milk.
This is good served over rice or mashed potatos.
**Don't use too much seasoning salt or it will be too salty.

~Michelle