Chinese Spaghetti

1 lb Ground Beef
5 pkgs Ramen Noodles (it is good that one of them is beef flavor)
1 bunch green onions chopped into quarter inch lengths
1 cup water
2 tbspn Kikoman's Soy Sauce
2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

in a large sauce pan boil some water for noodles

brown ground beef in a 12 inch skillet
drain
return skillet of beef to stove
add 1 cup of water heat on medium heat

remove flavor packets from noodles
empty one flavor packet to beef and water mixture and stir
place the noodles in boiling water

bring beef mixture to slight boil
add soy sauce stir and bring back to slight boil
add corn starch and stir constantly till thickened
remove from heat and stir in Green Onions

Drain noodles and place on large platter
Cover with beef mixture
Let stand 3 minutes and serve.

Old Fashioned German Dressing..

Old Fashioned German Dressing.

6 cups of water
4 boulion cubes (chicken)
2 bags stuffing mix..your preferance..
1 lb Bob Evans Sausage links
1/2 lb ground chuck
Celery ( about 4 stalks)
1 small or med onion
poultry seasoning 1 tsp
salt & pepper to taste
garlic to taste

In Stock pot start to boil the water with the Boulion. Saute' the onion and celery in a little butter or olive oil .OR..after browning the hamburger..you can use the grease from the meat. Cook the sausages and after they are cooked..slice all of them up..bigger slices or thin ..it's up to you .. Put the sausage, hamburger and saute'd meat, onion, celery etc and mix together in the fry pan.. After the water is boiled, add the stuffing mix...after that is added add all other ingredients..If too greasy ..you can drain it first.... I like to cook it the nite before and then stuff the Bird in the morning. If you do it the same day..make sure you cool the stuffing well before stuffing the bird.. You can variate this with apples..or smoked oysters..etc..but my family likes it just as it is.

Chocolate Spritz

Preheat oven to 400 degrees.

Cream thoroughly:

1 c. softened butter

1/2 c. white sugar

1 egg

1 teasp. vanilla

2 oz. unsweetened chocolate (melted & cooled)

2-1-4 c. flour

After ingredients are mixed, put dough in a cookie press or 'gun' and press out onto ungreased baking sheets, leaving 1" space between cookies. At this point, either put sprinkles or coarse sugar on the tops of the cookies, or just leave them plain (you can cool & frost them later, if you wish).

Bake for 8-10 minutes until cookies are set. Remove from sheets when done and cool completely.

Cookie pops

These are easy to make and kids LOVE them. Yes - even BIG kids!

Ingredients needed:

2 dozen Oreos or sandwich-type filled cookies

1 lb. white chocolate (or almond bark coating)

sprinkles (or crushed Oreos, chocolate shot, chopped nuts - use whatever you'd like!)

wooden popsicle sticks

plastic wrap or small bags (Walmart & Hobby Lobby sell small bags made by Wilton that are the perfect size for wrapping these pops)

On a plate, place a dozen cookies and microwave them for 8 seconds - JUST long enough to soften the inner frosting. Remove from microwave and slide a popsicle stick right up the center of each cookie. Repeat with the rest of the cookies and let them all stand at room temperature for an hour or 2 so they reset. Do NOT refrigerate them to speed up the process- the chocolate will NOT adhere to cool cookies!

Melt the white chocolate in the microwave or in a double boiler, being careful not to heat TOO high - don't get ANY moisture in the chocolate either (damp spoon...). Once the chocolate is melted, put it in a small bowl - I use a coffee mug; it seems to be the best type of dipping receptacle for me.

Dip the cookies, 1 at a time, gently wiping off excessive coating with a knife. Place the dipped cookies on parchment or waxed paper. Shake or apply sprinkles on the melted chocolate after you dip 2 of them. Repeat until they're all finished and let them cool for several hours until they're completely set. Place the cookies in small bags.

Pumpkin Spice Cookies

Preheat oven to 375 degrees.

In a large mixing bowl, mix together thoroughly:

1/4 c. softened butter

1/2 c. canned pumpkin

1/2 c. sugar

1 egg

1 tsp. vanilla

Mix together dry ingredients & then combine them with the butter/egg mixture:

1 C. flour

1 teasp. baking powder

1 teasp. ground cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp. pumpkin pie spice (or allspice)

Stir in:

1/2 cup chopped dates

1/2 cup chopped walnuts

Spoon generous tsps. of dough onto lightly greased baking sheets leaving 1" space between cookies. Bake for 8-10 minutes, or until edges are set. Immediately remove from baking sheet to wire rack. Cool completely and either eat them plain or frost them.

Cream cheese frosting:

Mix together all ingredients until smooth:

2 Tblsp. softened butter

4 Tblsp. softened cream cheese

1 tsp. vanilla

2 C. powdered sugar

enough milk (not a LOT) to make a spreadable frosting

Caramel Turtles

These are ridiculously simple to make, perfect for a bake sale or to give as holiday gifts, or great as a tasty snack!

Heat the oven to 350 degrees. Place a couple cups of pecan halves on a baking pan- bake for 5-7 minutes. Lightly toasting the nuts brings out their sweet, delicious flavor! Cool completely.

Again, heat the oven to 350 degrees. On parchment lined baking sheets, line up mini pretzels (the 'window' type shown work best). Unwrap 'Rolo' caramels and place one on each pretzel. Bake for 3-4 minutes until the caramels are softened. Place a pecan half on each candy and gently press down. Let cool completely before removing. Yum!

Peanut Blossoms

Unwrap 50 chocolate 'kisses' - set candy aside.

Preheat oven to 375 degrees.

In a mixing bowl, combine & mix well:

3/4 cup softened butter

3/4 cup smooth or crunchy peanut butter

1 cup packed brown sugar

1/3 cup white sugar

1 egg plus 1 extra egg yolk

2 tsp. vanilla extract

Slowly, add to above mixture & mix to make a workable dough:

1-1/2 teasp. baking soda

2-1/2 C. flour

Get a small bowl, add 1/2 cup white sugar & keep near bowl of cookie dough.

Form 1" balls of dough - roll gently in white sugar to coat - place balls on parchment lined baking sheets, leaving 1" space between balls (20 per sheet).

Bake for 9-10 minutes, making sure the cookies aren't too undercooked, but NOT browned. Remove from oven and immediately place a chocolate kiss in the center of each dough ball, pressing firmly enough to set in, but not TOO firmly - you don't want them to go through the bottom of the cookie dough. Leave the cookies to set - it'll take a pretty long time (at least a couple hours) since the chocolate will melt, but will then cool down to room temperature.

Artichoke Cranberry Risotto with Bacon

Ingredients:
1/4 C Olive Oil
2 Cloves Garlic, sliced thin
3 Tbsp Onion, chopped
1/2 C Artichoke hearts, coarsely chopped
1/2 C Craisins
1 1/2 C Arborio Rice
1/4 C Dry cocktail sherry or cooking sherry
6 C Chicken Stock, hot
1/4 Lb Cooked bacon chopped
1/2 C Grated Parmesan
2 Tbsp Heavy Cream (optional)
1/4 C Chopped Basil
Fresh ground black pepper to taste

Prepare
In a non stick frying pan or cast iron skillet
Heat garlic and onion in oil over medium heat till onion is tender
Add artichoke hearts and Craisins and cook about 2 minutes
Add rice and toss until rice is coated with oil and heat until warm but not cooked. Stir frequently so rice does not stick
Add Sherry and cook over med heat about 2 minutes stirring frequently
Ladle in stock till rice is just covered stirring frequently.
As rice absorbs liquid, ladle in stock keeping rice barely covered with stock.
Continue adding stock one ladle at a time till rice is tender to your satisfaction.
Stir in bacon
Stir in Parmesan till mixture is creamy
If more creaminess is desired add a couple Tbsp of heavy cream and stir till warm.
remove from heat and stir in basil and black pepper.
Serve
makes 6 to 8 servings.

Gingerbread biscotti

Preheat oven to 350 degrees.

In a mixing bowl, combine and mix well:
3 Tblsp. melted butter
1/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla
3 eggs
1/4 cup molasses

Mix dry ingredients (below) well and add to the butter/sugar mixture:
3-3/4 cups white flour
1 Tblsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. allspice (I use Trader Joe's pumpkin pie spice)

Combine everything to make a stiff dough.*****
Divide into 4 parts. Lighty grease 2 baking sheets.
Roll each dough quarter into a thick rope, around 10" long and pat down to form a rectangle (1/2" thick) on the baking sheets - dimension should be approx. 10" x 3" x 1/2" high - 2 per sheet.

Bake for 20-25 minutes until the dough is firm, but not browned. Remove from oven and let rest for 5 minutes. Cut each rectangle into 1/2" slices and return to baking sheets. Bake for an additional 7-10 minutes, until golden and crispy, depending on how crunchy you want them.

Once cooled completely, you could dip the ends in melted chocolate or drizzle chocolate over the cooled biscotti.

*****You could also add nuts or dried cranberries (or whatever) to the dough before forming & baking.

Shrimp Fettucine Alfredo

Shrimp OR Chicken Pasta Alfredo..

Green and Yellow pepper or Red.. Half of Each..Cut up in strips

Mushrooms (canned or fresh)

Garlic...to your taste

Onion.. 1 Med. Chopped large pieces..

Blanched Broccoli..about a cup..

1lb pasta...whatever you prefer

1/2 cup of chicken broth ..or boulion

1/3 cup of butter

1 small jar of classico alfredo sauce

Saute' garlic in Olive oil... as it starts to simmer al dente or a little beyond..add mushroom, peppers, onions and cook until almost done. In the mean time have your pasta cooking in a seperate pot. As you are simmering the other things ..add the broth a Quarter cup at a time... Add the butter.and Broccoli... You can add a little white wine also if you have it one hand..Add 1 small jar of Classico Alfredo sauce .then about a lb of Cooked large shrimp..OR Cooked Chicken ..it works well both ways.. I like to top mine with Asiago AND Romano. Serve with small salad, white wine and warm Italian bread.. ( Since I don't use recipe's much..I go by what I use for measurements..You can add or take away as you like.. The nice thing about this dish is that you can have it all done by the time the pasta is done cooking..: )