Wonderful Garlic Mashed Potatoes

from the kitchen of Stephanie


8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes. Boil unpeeled potatoes in pot of water until tender. Drain water, mix with beaters. Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away. It is good to have small pieces of the skin left in the potatoes. Add butter, cream cheese, sour cream and seasonings and serve hot- Oh SOOOO YUMMY!!

Coconut Almond Cupcakes

fro the kitchen of Jack and Sherry
taken from
Ina Garten's Barefoot Contessa Cookbook

Makes 18-20 large cupcakes

3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure almond extract
1 1/2 tsp. pure vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 oz. sweetened shredded coconut

Preheat oven to 325* In a bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 min. until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 min. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing

(for 18-20 large cupcakes)
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 pounds confectioners' sugar, sifted.

In the bowl of electric mixer, with paddle, blend together cream cheese, butter, vanilla, and almond. Add the confectioners sugar and mix until smooth.

Golden Cream Soup

from the kitchen of Cynthia

2 large chicken breasts
3 cups cubed potatoes
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
1 chicken bullion cube
1 1/2 cups milk
2 Tblsp. flour
1/4 - 1/2 pound velveeta cheese
Dash of pepper

Boil and cut up chicken, reserving one cup broth. Combine broth, chicken, vegetables, and seasonings in large pot. Cover and simmer 15 to 20 minutes, until the vegetables are tender. Combine milk and flour and add to soup stirring constantly until thick. Add cheese (cut into chunks first), and stir until melted. Makes 4 1/2 cups.

Mexican Chicken Corn Chowder

from the kitchen of Cynthia

1 1/2 pounds chicken breast
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tblsp. butter or margarine
2 chicken bullion cubes
1 cup hot water
1/2 to 1 tsp. ground cumin
2 cups half an half cream
2 cups shredded monteray jack cheese
1 can cream style corn
1 can chopped green chilies, undrained
1 medium tomato, chopped

Cut chicken into bite-sized pieces and brown with garlic and onion in butter in a skillet. Dissolve bullion in hot water in a large pot and add the chicken mixture and cumin. Bring to a boil, reduce heat, and simmer for 5 minutes. Add cream, cheese, corn, and chilis. Cook and stir over low heat until cheese is melted. Stir in tomato, and serve immediately. Makes 2 quarts or 6-8 servings.

Chicken or Turkey Wild Rice Soup

from the kitchen of Stephanie

2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box

Cook rice according to directions on box and set aside. In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes. Add chicken broth and boullion cubes dissolved in water. In a large pot, melt butter, slowly mix in flour. Slowly add half and half stirring until thick. Add milk slowly, stirring until thick. Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper. May need to add more milk if it is too thick.

Very creamy and good!

Caramel Pops

from the kitchen of Joan

1-8oz bag of Barrel O' Fun Corn Pops
1/2 c butter or margarine
1/2 c light corn syrup
1 c brown sugar
1 tsp baking soda

Place corn pops in a large roasting pan.  Mix butter, corn syrup and brown sugar in a 2 qt sauce pan.  While mixing, cook for 2 minutes or until bubbly around the edges, remove from heat,  Add soda to cause foaming (this will allow for proper coating of pops).  Pour caramel slurry overcorn pops and stir until pops are properly coated.  Place in 250 degree oven for approx 45 minutes, stirring every 10 minutes.  Remove from oven and pour onto waxed paper.  Break apart (before pops can cool) to desired piece size.

Puppy Chow

from the kitchen of Cheylee

1/2 c margarine
1 1/2 c peanut butter
1 pkg 12 oz semi sweet chocolate chips
1 lg box  Crispix cereal
1 lb powdered sugar

Melt margarine, peanut butter and chocolate chips.  Stir to blend.  Pour over the top of the cereal.  When completely coated, put in a large paper bag containing the powdered sugar.  Hold bag top and shake.