Egg Nog

2 Eggs, well beaten
1 can sweetened condensed milk  (eagle sweetened condensed milk)
1 tsp Vanilla
1/4 tsp Salt-- Mix
1 quart Milk
1 cup Heavy Whipping Cream (beat, but not totally)
Sprinkle with nutmeg

To pasteurize the eggs, place them in boiling water for 10 seconds

-Shelly Croft

Holiday Hot Cocoa

Heat (Stevens) Hot Chocolate and milk on stove according to directions
Add pinch of cayenne Pepper to hot cocoa
Pour over a scoop of pepermint ice cream

Fudge

1/2 cup butter
1- 5oz can (or 2/3 cup) evaporated milk
1 1/2 cup Sugar
2cups of tiny marshmallows (use liquid measuring cup)
1/2 cup Milk Chocolate Ghiradelli chocolate chips
1/2 cup Semi-sweet Ghiradelli chocolate chips
1/2tsp Vanilla

Melt butter in large stockpot
Add milk and sugar
Cook over med/high heat until mixture starts to boil (stirring constantly)
Add Vanilla and (secret ingredient: 1/8 tsp cayenne pepper)
Turn heat off, but leave pot on burner (on gas stove turn to lowest setting)
Add chocolate chips and stir until melted
Add marshmallows, stir until everything is combined

After all ingredients are combined continue to stir for 1 minute

Line cookie sheet with tinfoil
Take softened butter (1-2TBS) and cover tinfoil
Pour batter onto cookie sheet (or 9x13)

Put in fridge for 2-3hrs to cool
Then cut into 1x1 slices

Keep refrigerated

-Dan Henrie

Baking Powder Biscuits

2 cups flour
3t Baking Powder
1/2tps Salt
1/3 cup Butter (butter needs to be soft, but not melted)
3/4 cup Milk

Add butter to dry ingredients, by cutting it in.
Add milk all at once and stir quickly till dough forms.
Kneed dough till all ingredients are mixed
Roll dough out till 1/2 inch thick
Cut out biscuits and place on untreated cookie sheet

Bake at 450' for 12-15 minutes (closer to 12)

-Dan Henrie

Baked Garlic Brown Sugar Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Macaroni Salad

1 bag of saladroni

2-3 stalks of celery

1 onion

6 hard boiled eggs

Miracle whip /  Mayo to desired consistency (I like a combo of both)

Salt and Pepper to taste

Cook Saladroni
Combine all other ingredients and cool in refrigerator.   

-Su Moore

Gooey Sweet Coconut Chex Mix

Time:15 minutes hands on + 20 minutes to set

Yield: about 15 cups

6 C Corn Chex Cereal

6 C Golden Graham Cereal

1 C slivered almonds

1 C sweetened coconut

1 C butter

1 C light corn syrup

1 C sugar

1. Line two large baking sheets with parchment paper, or wax paper. If you don't have either of these, just spray the sheets with cooking spray and call it good. 

2. Find your self some Corn Chex Cereal and some Golden Grahams Cereal. Toss 6 cups of each into a large mixing bowl. 

3. Add 1 cup of coconut and 1 cup of slivered almonds.

4. Take a big wooden spoon and give it all a nice stir. 

5. Into a medium sized sauce pan place 1 cup butter, 1 cup sugar and 1 cup light corn syrup. 

6. Get the pan to the stove and bring it to a boil over medium high heat, stirring constantly. Let it boil for 4 minutes (keep stirring, won't you?). 

7. Pour the sugary sweet gooey delight from the pan over the top of the cereal/coconut mixture.

8. Stir the mixture well, making sure all of the cereal gets coated. 

9. Pour the mix out onto the lined cookie sheets. Let the yummy concoction cool and set for about 15-20 minutes. Don't be tempted to leave it in the your mixing bowl. It will stick together like crazy. Letting it set up on the sheets works a lot better. Once it has set up a bit, break it into chunks and store it in an airtight container. 

Enjoy!

Mac n' Cheese

2 cups cooked macaroni
2 Tbs onion
1 tsp salt
1/4 tsp pepper
3 cups cheese ( I used mozzarella and cheddar)
2 Cups thin white sauce

White Sauce makes 2 cups
2 Tbs butter
2 Tbs flour
2 Cups milk
1 tsp salt
1/2 tsp pepper
Melt butter over Med heat add flour stir til combined slowly add milk bring to boil add salt and pepper

For macaroni
Cook noodles.  Add onion to white sauce. In large casserole dish layer noodles grated cheese and sauce. Stir. Cook covered for 30 min. Then cook uncovered for 15 minutes.

Bake at 375'

-Katie Henrie

Tater-tot Casserole

Ingredients:

1lb Ground Beef
1 Onion
Salt and Pepper
4-6 cups Rice
3-4 cans Cream of Mushroom Soup
2 Can Green Beans
1-2 cups Shredded Cheddar Cheese
Frozen Tater Tots (typically 1 bag)


Brown 1lb hamburger with a whole chopped onion - salt and pepper

add to:
Rice
Cream of Mushroom Soup (make it as creamy as you like it)
Green Geans
Shredded Cheddar Cheese (depends on how cheesy you like it)
add salt and pepper to taste

put in large casserole dish
sprinkle shredded cheese over the top
place frozen tater tots all over the top

cook at 350 for about 20 minutes - bubbly on the sides and hot melted in the middle
tater tots should be cooked -

I like the tater tots crispy - so sometimes I put them under the broiler to crispy them
more.

-Michelle Crosby

Wild Rice Chicken and Mushroom Soup

Ingredients:

3/4 cup wild rice (Lundberg is a good brand)
64 ounces chicken broth (I used about 6 - 7 cups to make the soup thicker)
1 ½ cup shredded carrots (I bought these already shredded)
½ cup chopped onion
2 cups sliced fresh mushrooms (I find that white mushrooms are the best)
3/4 cup chopped celery
2 T. Butter
1 - 2 T. Flour
1/4 t. salt (I added more for taste)
1/4 t. black pepper (I added quite a bit more)
1 cup whipping cream (you can also use milk)
2 cups cooked chopped chicken (I baked mine at 350 for about 15 - 20 minutes, put salt and pepper on it and a little chicken stock to make it extra moist)

In a large pot combine rice, 5 cups broth, carrots, celery, and onion.  Bring to a boil, then reduce heat and simmer for 35 - 40 minutes, until rice is tender, but still chewy.  Add mushrooms for the last 10 minutes. 

In a small sauce pan, melt butter and add flour, salt and pepper, let this boil for 30 seconds, then slowly add in the remaining broth and boil for 1 - 2 minutes.  Add cream or milk, then add mixture to soup pot and stir in chopped chicken. 

Makes 6 - 8 servings.

This soup is very flexible, you can add as much or as little of any of the vegetables listed.

You can sprinkle chopped parsley and shredded Parmesan cheese on top to add more flavor and texture.