Bacon Pasta Salad

From: Angi...

1 pkg. uncooked pasta (12 oz) (I use a 16 oz. box of my favorite pasta)  
10 slices bacon, cooked and crumbled  (I use the whole pound cuz who doesn't looove bacon?)
1 c. mayo
1 pkg. dry ranch dressing mix
¼ tsp. garlic powder
½ tsp. garlic pepper
½ c. milk, or as needed (I always use a little more)
1 large tomato, chopped
1 can sliced black olives
1 c. shredded cheddar cheese

Bring a large pot of lightly salted water to a boil.  Stir in pasta and cook until al dente: drain.  In a large bowl, mix mayo, dressing mix, garlic powder, and garlic pepper.  Stir in milk until smooth.  Place pasta, bacon, tomato, olives and cheese in bowl and toss to coat with dressing.  Cover and chill at least one hour.  Toss with additional milk if salad seems dry.

Raspberry Cheesecake Salad

From: Angi...

3 small boxes cheesecake instant Pudding 

1 pack Graham crackers 

3 cups milk 

3 tbsp butter 

2. Tbsp sugar 

16 oz cool whip 

Bag frozen rasp 

Crush crackers in original bag then pour into ziploc bag (crush more if needed). Add melted butter and sugar and mix together. Put the bag in the fridge. Mix pudding and milk with a mixer until smooth. Stir in cool whip with a spoon. Refrigerate until ready to serve. Stir in graham cracker mix and frozen raspberries right before you serve. 

Scotcharoo's

From: Shelly...
6  cups of rice crispies
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter
6 oz. chocolate chips
6 oz. butter scotch chips


Melt sugar, peanut butter & Karo over medium low heat.  Once sugar has dissolved (do not let boil) pour over the cereal and mix to coat.  spread in an un-greased 9X13 pan.  Melt in the microwave the 6 oz. of chocolate chips and the 6 oz. of butter scotch chips. Spread over the cereal mixture.  I have found to cool the chocolate topping so it sets I put this in the freezer for about 10 minutes or so then I can take it out and it's perfect to cut, the chocolate will be set and not gooey.

Chocolate Crackle Cookies

From: Andy...
3/4 cup margarine
2 T vanilla
3/4 cup cocoa powder
1/2 T baking powder
4 eggs
2 cups sugar
2 1/4 cups flour
1/2 t. salt


Mix the dough (wet together & then dry together then combine).  Roll into balls and dip in powdered sugar.  Put onto a greased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes or until done.

Chocolate Cake

From: Carol...
2 cups milk
2 eggs
1 small box of chocolate instant pudding
1 box of yellow cake mix


Beat this together until well combined. Bake at 350 degrees for 30 to 40 minutes, check for doneness.
This is a good birthday cake or any cake for that matter recipe, it turns out very moist.  You could also have some fun with it and exchange the chocolate pudding for coconut pudding  or cream cheese pudding then do strawberries and cool whip/cream on the cream cheese cake or a coconut frosting with toasted coconut on the coconut pudding cake:)

Chocolate Peppermint Pie

From: Shelly...
1 candy cane crushed
1 jar or Mrs. Richardson's fudge sauce
1 1/2 cup of heavy mixing cream
Mix with a whisk
1/2 cup sugar
1/4 t. salt
3 T sugar
In a microwave safe bowl add your sugar mix along with 2 cups of milk, whisk.  Microwave 3 minutes whisk, microwave 3 minutes whisk, microwave 2 minutes whisk.  In a separate bowl whisk 3 egg yolks together, temper this by adding a couple spoonfuls of the hot milk mixture to the eggs while stirring vigorously.  Add all of this back into the milk mixture and microwave for 2 more minutes and whisk.  Add 1 cup of chocolate chips and 1 T vanilla.  Cover with saran wrap and let chill in the refrigerator.
Once pudding is cooled put the heavy whipping cream into your kitchen aid and beat until stiff peaks appear.  Remove about 1 cup of whipped cream and reserve this for your topping.  Add the chocolate pudding to the remaining cream and mix just until combined.  Put this into a prepared cooked crust, let chill in fridge until ready to serve.  Just before serving decorate the top with your reserved cream and sprinkle on the crushed candy canes.  This is to die for, it looks like a lot of work but it really doesn't take that long, I make this every year for Thanksgiving, don't plan on left overs:) Look under pies for the pie crust recipe.

Cream Cheese Chicken Braid

From: Pantry Secrets...
2 1/2 cups cooked shredded chicken
1/4 cup chopped onion
8 oz. cream cheese
4 T butter
1/2 t. season salt
1/4 t. pepper
Combine all ingredients, spoon the filling down the center of dough that has been rolled out into a rectangle.  Using kitchen scissors cut into the sides of the rectangle length wise about an 1" apart and 1 1/2 to 2" deep.  Braid the dough putting one piece of dough over another until you have covered all of your filling and it is braided to the bottom.  Bake at 350 for about 20 minutes, check for doneness, depending on your oven it may need a little less time or more time.
Sauce:
1/2 can cream of chicken soup with 1/2 soup cream. Heat and serve.

Chicken Balls

From: Angi
3 chicken breasts cooked and chopped
8 oz. cream cheese softened
4 T butter softened
1/2 cup green onions chopped
1/2 t. pepper and dehydrated onions
2 tubes of refrigerated biscuit
melted butter
croutons, crushed & Parmesan cheese.  Mix this together.
1 can cream of chicken soup


Mix the first 5 ingredients, form into balls (about 1 T).  Put this into the middle of a bisquit, fold over the edges adn press, dip into the melted butter and roll in crushed croutons and Parmesan.
Space on a baking sheet and bake at 375 degrees for 15 to 20 minutes.  Serve with cream of chicken soup thinned with 1/2 can worth of milk or water.

Chicken Balls

From: Angi
3 chicken breasts cooked and chopped
8 oz. cream cheese softened
4 T butter softened
1/2 cup green onions chopped
1/2 t. pepper and dehydrated onions
2 tubes of refrigerated biscuit
melted butter
croutons, crushed & Parmesan cheese.  Mix this together.
1 can cream of chicken soup

Mix the first 5 ingredients, form into balls (about 1 T).  Put this into the middle of a bisquit, fold over the edges adn press, dip into the melted butter and roll in crushed croutons and armesan.

Caramel's

From: Shelly...
2 cups sugar
2 cups Karo
1 cube of butter
2 cups of cream


Melt together and bring to a boil the first 3 ingredients, when it begins to boil add slowly the 2 cups of cream.  The longer the caramel takes to come up to temperature the deeper the caramel flavor, so add the cream very slowly.  Cook until it reaches 232 degrees (using a candy thermometer).  Pour into a greased 9X13 dish.  I make this every year and wrap in candy wrappers and give as Christmas gifts, it's such a fun and tasty treat.


Note: Kevin and I have experimented with this and have found that adding about 3/4 to 1 cup of toasted chopped pecans added right before pouring into your dish makes it extra special.  Also we add to this once it has sat for a couple of minutes in the pan a sprinkle of course sea salt, it tastes very similar to some very expensive caramels we had one year.  Enjoy!

Beef Stick

From: Carol...
Mix this together cover and let sit over night in the refrigerator:
4 lb. lean hamburger
1/4 cup quick tenderizer blend salt
Add to the meat and mix:
2 T. liquid smoke
2 t. garlic powder
1 T. peppercorn or 2 t. ground pepper


Roll into 4 or 5 logs and wrap in cheese cloth, bake on a broiler pan for 4 hours (this will allow the fat to drip away form the meat) at 225 degrees.  Once cooled wrap in seran wrap and let chill for 4 hours in the refrigerator before serving.  Store in fridge.  This is a perfect party item, serve with homemade cheese ball and crackers:)

Crock Pot Chicken Divan

From: Sonya...
4 chicken breasts
1/2 to 1 t. curry powder
2 can cream of chicken soup
1 cup mayonnaise
4 cup broccoli


Put chicken into the crock pot, top with broccoli.  Stir the remaining ingredients and pour over the top of the chicken and broccoli.  Cook on high for 3 to 4 hours.  Serve over rice.

Cream Cheese Frosting

From: Pantry Secret's...
4 oz. softened cream cheese
1/2 cup powder sugar
1/2 t. vanilla
milk

Mix and serve over cinnamon rolls:)

Caramel Corn

From: Karen...
1 cube butter
1 can sweetened condensed milk
1 lb. (2 cups) packed brown sugar packed
1 cup Karo


Bring to a boil, let boil for about 8 minutes or so (this should look like a nice caramel color).. Pour over popped corn, this makes a large bowl (I use my largest silver bowl worth of popcorn, remember to remove un-popped corn).  So so good!

Cheesy Hamburger Soup

From: Shelly...
1 lb. hamburger cooked
2 1/2 cup water
1 to 2 t. beef flavoring
1/4 t. garlic
1 to 2 carrots shredded
3 potato's
salt and pepper to taste
2T flour
1 cup milk
1 1/2 cups shredded cheddar cheese
1 handful of peas


In a large pot cook the first 7 ingredients until potatoes are soft. Mix the flour and milk together and add to the pot, stirring constantly.  Add the peas remove from heat and add the cheese stir well, and serve.  

Creme Brulee

From: Shelly...
3 cup heavy cream
8 egg yolks
1/2 cup sugar
2 t. vanilla


Cook cream until you see steam.  Mix together remaining ingredients and add to the cream, stir well, pour into baking cups.. Place the cups on a cake pan lined with parchment paper and fill cake pan 1/2 of the way up the cups with water (careful not to get the water into the cups).  Bake for 1 hour at 250 degrees.  You can top with fresh fruit or caramel.

Caramel Dessert

From: Shelly...
32 Kraft caramels
5 T canned milk
1 cup flour
1/2 t. soda
1/4 t. salt
1 cup quick oatmeal
3/4 cup brown sugar
3/4 cup butter melted
1 cup chocolate chips (milk chocolate preferred)
1/2 cup pecans, chopped


Melt caramels in cream in a double broiler.  Combine all remaining ingredients except for chocolate chips and pecans.  Press half of the flour mixture into the bottom of an 11X17 pan bake at 350 degrees for 10 minutes. Remove form oven and sprinkle with chocolate chips and pecans.  Spread carefully with caramel.  Sprinkle with remaining cookie mixture.  Bake at 350 degrees for 15 to 20 minutes.  Chill for 1 to 2 hours, cut into bars. Best if refrigerated. Delicious!

Golden Caramel's

From: Shelly...
Add to your large pot:
2 cup cream
1/2 cup milk
1/2 cup evaporated milk
1 1/4 cup Karo
2 cup sugar
1/8 t. salt


In a 4 cup glass measuring cup mix the first 3 ingredients, in a large pot add 1 cup of cream mixture along with the Karo, sugar and salt.  Cook on medium low heat stir occasionally letting boil for 30 minutes.  Turn the oven to medium heat and slowly add 1 cup of the milk mixture, cook for another 15 minutes.  Add in the remaining milk and using a candy thermometer bring to 232 degrees.  Remove from heat and stir in 2 t. vanilla, pour into a 9X13 glass dish that you have greased with butter.  Let sit over night to cool.

Chocolate Zucchini Cake

From: Carol...
2 1/2 cup flour
1/2 cup cocoa
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon
3/4 cup margarine
2 cup sugar
3 eggs
2 t. vanilla
2 cup shredded zucchini
1/2 cup milk
1 cup chopped nuts


Frosting:
2 cup powder sugar
1/4 cup butter
1 T cocoa
milk as needed


Mix together wet ingredients in a kitchen aid.  In a bowl mix together the dry ingredients, add this to the wet and mix well.  Bake at 350 degrees in a 9X13 dish for 1 hour. Check for doneness.  Meanwhile mix frosting, wait until cake is cooled before frosting.

Chocolate Chip Cheesecakes

From: ??..
1 1/3 cup graham cracker crumbs
1/3 cup sugar
1/4 cup cocoa
1/3 cup melted butter
2 cups chocolate chips
3 8oz. pkg. cream of cheese softened
1 can sweetened condensed milk
3 eggs
2 t. vanilla


Preheat oven to 300 degrees, paper line or spray 30 cups (if sprayed you'll need to cool the cheesecakes before removing).  Stir crumbs, sugar, cocoa & butter press equal portions to the bottom of the cups.  Melt 1 cup chocolate chips. In a separate bowl beat cream cheese till fluffy, gradually beat in milk and melted chips until smooth.  Add eggs and vanilla, mix well.  Spoon batter into cups, top with remaining chocolate chips.  bake for 20 minutes or until set.  Cool and refrigerate leftovers.

Chicken Pasta Salad

From: Shelly...
2 to 3 chicken breasts cooked (I prefer to grill mine) & chopped
1 1/2 cups of broccoli florets chopped
3 carrots peeled and chopped
3 stalks of celery chopped
1/2 onion chopped
1 can black olives sliced
1 cup of cheddar cheese cubed
cherry tomato's cut in half
1/2 cup frozen peas (thawed)
1 lb. cooked & chilled pasta (I like rotini)


Mix together ingredients, top with ranch dressing (or dressing of your choice).  My family loves this especially if I make them homemade french bread to go with it:) This makes a lot, so if your not making this for your main dish you may want to half the recipe.  Great for pot luck parties.

Chilling Chicken Salad

From: Shelly...

Mix:

8 oz. cream cheese softened

1 cup mayonnaise

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. season salt

1/8 t. pepper

1 t. balsamic vinegar

pinch of sugar

1 to 2 t. Dijon mustard

Chop:

4 to 5 chicken breasts

1/2 cup celery

1/2 cup slivered almonds, toasted

1/4 cup onion

1/3 cup olives

1/2 cup sliced red grapes

Serve with croissant rolls.  This makes a lot, I would half this for my family. We have used this for bridal shower mini sandwiches or for baby showers with a fruit skewer and it's fantastic!

Broccoli Grape Salad

From: Heidi...
2 cup halved green grapes
1/2 cup sliced green onions
2 cup broccoli florets rinsed and chopped
2 cup thinly sliced celery
1 cup toasted sliced almonds
2 cup diced cooked chicken
Dressing:
1 cup mayonnaise
2 T apple cider vinegar
2/3 cup sugar
Top salad with the dressing just before serving, this is super delish!

Chilli Bread

From: My family...
1 loaf of french bread, sliced lengthwise
1 lb. of deli ham (I like black forest)
1 can of green chili's
mayonnaise
garlic powder to taste
2 cups mozzarella cheese
1 cup shredded cheddar cheese


Preheat oven to 350 degrees, line a cookie sheet with foil.  Put your cut french bread facing up on the cookie sheet.  Mix cheese, garlic, chili's and enough mayonnaise just to moisten (I don't like a lot).  Spread cheese mixture over the french bread, top with sliced ham (you may not need the entire pound of ham, use however much you like).  Bake for 30 minutes, serve with a green salad or watermelon..YUM!

Cabbage Salad

From: Kim...
1 large head of cabbage shredded
2 chicken breasts boiled and shredded
2 pkg. ramen noodles (chicken or oriental)
1/2 cup slivered almonds or cashews
4 green onions chopped
Dressing:
4 T sugar
3/4 cup olive oil
8 T rice vinegar
1 1/2 pkg of the flavoring from ramen noodle packet
Mix the dressing with a blender


Chop the salad ingredients, dress with the dressing right before serving

Chex Mix

From: ???
6 cups rice chex
6 cups wheat chex
4 cups nuts
3 cups pretzels
1/2 cup butter
1/2 t. garlic powder
1 T Worcestershire sauce


Mix cereal, nuts, pretzels & any other snacks you would like to add.  Combine butter, garlic powder & Worcestershire sauce in a pan heat until melted.


Pour over cereal mix and stir well to combine.  Place on a baking sheet & cook @ 250 until dry and crispy (1/2 an hour or so).  You may want to use several cookie sheets, stirring a few times during baking.

Cream Cheese Brownies

From: Andrea...
2 cubes butter
2 cups sugar
4 eggs
1 t. vanilla
3/4 cup cocoa
1 1/2 cups flour
nuts optional
Cream Cheese Mixture:
1/3 cup butter
1/3 cup flour
1/3 cup sugar
8 oz. cream cheese
1 t. vanilla
2 eggs


Mix brownie batter in a kitchen aid (the usual.... wet and dry separate and then combine) spread 1/2 of the mixture into a 9X13 sprayed dish.  Mix cream cheese mixture in a kitchen aid, carefully spread this over the brownie mixture.  Top with remaining brownie batter, take a knife and cut into the mixture carefully making a nice swirl design.  Bake at 375 for 30 to 40 minutes.