Pizza Popcorn

2 1/2 qts. popped popcorn
1/3 cup butter
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. salt

Place popcorn in an ungreased 13 x 9 x 2 in. baking pan. Melt butter in small saucepan. Add remaining ingredients. Pour over popcorn and mix well. Bake, uncovered, at 350 degrees for 15 minutes.

Applesauce Sandwiches

Great for the fall! A slight twist on the ordinary grilled cheese!

1 cup applesauce
8 slices bread
1/4 cup butter, softened
1 T sugar
1/4 tsp ground cinnamon

Spread applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.

--Delena
Kansas City, MO

Italian Grilled Cheese

2 T extra virgin olive oil
2 slices bread
1 slice provolone or mozzarella cheese
6 slices pepperoni
3 T pizza or spaghetti sauce (I've used tomato paste and added some pizza seasoning, too)

Heat oil in non-stick skillet over medium heat. Spread sauce over both pieces of bread. Add cheese to one piece of bread and then add pepperoni. Place the other bread, sauce-side down, on top. Place in skillet. Turn after a minute or two, and continue grilling on each side until golden brown.

--Delena
Kansas City, MO

Graham Cracker Brownies

These are extremely rich, but they're so good! My husband is now a fan of them! I crushed up more graham crackers than needed and put the extra crumbs in the freezer for a future dessert!

2 cups graham cracker crumbs (about 32 squares)
1 cup (6 oz.) semisweet chocolate chips
1 tsp baking powder
pinch of salt
1 can (14 oz.) sweetened condensed milk

Combine ingredients in a bowl. Spread into a foiled and greased 8 in. square baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean when inserted. Cool on wire rack. Cut into squares.

Yield: 1 1/2 dozen

--Delena
Kansas City, MO

Energy Bars

My sister-in-law is the one who originally had this recipe, but I've tweaked it here and there. Her recipe called for 1 cup low-fat granola and 1 cup raisins. I can never find granola, and I don't like raisins, so I started adding whatever I could find in the cupboards.

3/4 cup corn syrup
1 1/2 cups chunky peanut butter
1 cup 5-7 grain cereal (or 1 cup quick-cooking oats)
1/2 cup sunflower seeds
1/2 cup lightly packed brown sugar
1 cup non-fat dry milk powder
1 cup All-Bran cereal
1/2 cup chocolate chips

In a large saucepot, bring corn syrup and brown sugar to a boil over high heat. Remove from heat. Stir in peanut butter. Add rest of the ingredients. Stir until well combined. Press into a 9x13" pan, and chill for 45 minutes or until firm. Cut into 36 bars, wrap individually in plastic and refrigerate.

--Delena
Kansas City, MO

Ultimate Cupcakes

Well, everyone's had a basic cupcake before. I've suddenly discovered a whole new world of cupcakes! Just start with your basic vanilla or chocolate cupcake recipe and build from there! You can also move onto carrot cake cupcakes, lemon cake cupcakes, marble cake cupcakes...

Vanilla cupcakes:
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Chocolate cupcakes:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla
4 ounces melted unsweetened baking chocolate

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.

Buttercream Frosting:

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well. For chocolate buttercream, melt 2 squares unsweetened baking chocolate and mix with frosting.

Cream Cheese Frosting:

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar, sifted

To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency.

Getting creative:

• Thin Mints
  
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a little mint extract with green food coloring. Frost cupcakes and top with mini chocolate chips.
• Chocolate Decadence
• Take a basic chocolate cupcake, make a simple cream cheese frosting and top with drizzled chocolate
• Coffee-holic
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a tablespoon or two of instant coffee granules. Top it off with a coffee bean
• Peanut Butter Haven
• Take a basic vanilla cupcake, make a simple buttercream frostin and add a tablespoon or two of creamy peanut butter. Top with mini chocolate chips.
• Raspberry Cheesecake
• Take a basic vanilla cupcake, make a simple cream cheese frosting and top with a raspberry or a dollop of raspberry preserves.

--Delena
Kansas City, MO

Big and Sweet Chocolate Chip Cookies

These cookies are very sweet and very big.

4 1/4 cups white flour
1 tsp salt
1 tsp baking soda
2 cups brown sugar
3 cups white sugar
2 eggs
2 egg yolks
1.5 tablespoons vanilla
1 cup coconut
1 3/4 cups your favorite chocolate chips

Stir together flour, salt, and baking soda.  In separate bowl, cream butter
and sugars.  Add eggs, yolks, and vanilla, mixing well.  Slowly add dry
ingredients.  Stir in coconut and chocolate chips.  Feel free to add nuts if
you'd like.  Use a 1/4 cup measuring utensil and place fat balls of dough
onto cookie sheet, flattening slightly.  Bake at 325 degrees until golden
brown.
Yield:  Lots of big cookies

--Kristin
Wichita, KS

Chocolicious Rice Krispie Treats

4-5 tablespoons butter

4 1/2 - 5 cups mini-marshmallows

1 cup semi-sweet chocolate chips

5 1/2 cups Kellogg's Rice Krispies

Melt butter in large, deep saucepan over low heat.

Add marshmallows, stirring constantly.

When marshmallows are 2/3 of the way melted, add chocolate chips.

Stir just until completely melted.

Remove from heat and add Rice Krispies.

Stirring until well coated with the chocolate marshmallow mixture.

With damp hands (get hands wet & shake off excess water), gently press mixture into 13x9 inch pan, lightly coated with butter. (The damp hands prevent the mixture from sticking to you, and allows better control than a spatula.)

Cut into 2 inch squares when cooled & set.

Yield: approximately 24 squares.

--Beth
St. Joseph, MO

Cream Puffs

These cream puffs are so easy to make and can be dressed up so nicely. A great dessert to make if you're running low on time.

Puffs:
1 stick butter
1 cup flour
4 eggs

Filling:
1 small package instant vanilla (or chocolate) pudding
1 cup milk
1 large tub (9 oz.) Cool Whip

Preheat oven to 400 degrees. In saucepan, boil 1 cup water and butter. Add flour. Mix until it forms a ball. Remove from heat. In large bowl, beat eggs. Add flour mixture to the eggs and beat until smooth. Drop mixture by little teaspoons onto ungreased cookie sheet and bake 20-25 minutes or until golden brown on the outside. For filling, mix pudding with milk. Add Cool Whip and beat until thick. Cut off the tops of the cream puffs and fill with filling. Replace tops. Sift powdered sugar over the tops. Keep refrigerated.
Yield: 3 dozen

--Marliene
El Dorado, KS

Ice Cream Cake Dessert

Beth sent us a great recipe for an Oreo ice cream cake. Here is another recipe! We've eaten this at our friends' house, and it's pretty good! Hmmm...I know a certain Polish professor who loves ice cream cakes...

2 cups chocolate chips
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1 package (12 oz.) vanilla wafers, crushed
1/2 cup butter/margarine, melted
2 qts. vanilla ice cream, softened

Melt chips with milk and salt. Cook until thick (approximately 25 minutes). Remove from heat, set aside. Combine wafer crumbs and butter. Set aside 1 cup. Press remaining crumbs in a 9x13" pan that's been greased. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze 20-25 minutes until firm. Spread ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

--Delena
Kansas City, MO

Chicken Nuggets

2 cups crushed sour cream and onion potato chips
1 egg
2 T milk
6 chicken breasts, cut into 1 1/2 in. cubes
1/3 cup butter

Preheat oven to 350 degrees. Spread the crushed chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes, or until golden brown.

Note: can be frozen after baking
--Delena
Kansas City, MO