French Silk Pie

3/4 cup butter
1 cup sugar
3 oz unsweetened chocolate
3 eggs
2 tsp vanilla
1 pie crust (baked)

Cream butter, add sugar. Melt chocolate and add to butter and sugar. Add eggs in one at a time. Add vanilla and beat for 5 minutes. Pour into bake pie crust. Let cool.

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups light brown sugar
1 TBS water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
1 package Andes Mints

In a large heavy sauce pan, over low heat, cook butter, brown sugar and water (until melted). Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into large bowl and let cool about 10 minutes. With mixer beat eggs one at a time. Add dry ingredients beating until just blended.

Chill dough for one hour. Preheat oven to 350 and line a cookie sheet with foil. Roll teaspoon size balls of dough about one inch in diameter. Bake 10-12 minutes (cookies will crisp as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to soften and swirl with back of spoon. Cool thoroughly.

English Toffee

1 cup sugar
1/2 lb butter
5 TBS water
10 Hershey's bars

Boil sugar, butter, and water until brown, stirring constantly. Pour over Hershey's bars in a 13x18x1 cookie sheet. Let cool and harden, then break into chunks

This is the toffee recipe that Martin Warr makes.

Hershey's No Bake Cookies

2 cups sugar
1/2 cup milk
4 TBS cocoa
1 stick butter
1 tsp vanilla
1/2 cup peanut butter
1/4 tsp salt
3 cups quick oats

Combine sugar, milk, cocoa, and butter in sauce pan. Cook until it boils, boil for 1 1/2 minutes. Remove from heat and add vanilla, peanut butter, salt and oats. Put spoonfuls onto wax paper and lot cool.

Lemon Fluff

Crust
1/4 cup melted butter
2 TBS sugar
2 cups crushed graham crackers
press 1/2 of the mixture into 9x13 pan

Filling
1 cup evaporated milk

• Chill in shallow pan in freezer until crystallized and whip until stiff.

Add 1/3 cup lemon juice and whip until stiff

In another bowl add 2 eggs, 1/2 tsp salt and 1/2 cup sugar and whisk. Fold into whipped milk mixture and pour into crust, sprinkle with remaining crumbs and freeze!

Greek Pasta Salad

Dressing
2/3 cup olive oil
3 TBS vinegar
2 tsp basil leaves
2 TBS chopped green onion
2 TBS Parmesan
1/2 tsp salt and pepper
1/4 tsp oregano

Blend together

Salad
3 cups cooked pasta
1 medium red and green pepper
1 medium tomato
1/2 cup black olives
6oz feta

Pour dressing over salad and refrigerate for one hour.

Bean dip

3 green onions chopped
2 cans of black beans, drained and rinsed
one small can chilies chopped
2 tomatoes
1 cup salsa
1 TBS cilantro
1 can black olives
2 avacado
1 can corn


Mix and eat with chips!

Apple Pancakes

2 cups bisquick
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 grated apple

Mix well and make like normal pancakes.

Sauce

1 cup sugar
2 TBS cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
2 cups cider
1/4 cup butter
2 TBS lemon juice

Bring to a simmer in a sauce pan

I just make normal pancakes and add the apple to it. I got this from Molly Warr

Pumpkin Pancakes

1 cup + a few heaping spoonfuls of pumpkin
1 1/2 cup milk
2 TBS oil
2 TBS vinegar
2 cups flour
1 tsp baking soda
3 TBS brown sugar
2 tsp baking powder
1 tsp all spice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Mix together milk, pumpkin, egg, oil and vinegar. Combine in separate bowl flour, brown sugar, baking powder, baking soda, all spice, cinnamon, ginger, and salt. Stir flour mixture into pumpkin mixture and stir just enough to combine. Cook like normal.

Red Lobster Biscuits

2 cups bisquick
2/3 cup milk
1 cup shredded cheese
1/4 cup parmesan

butter
garlic powder
parsley flakes

Mix and bake at 450 for 10 minutes. Brush with melted butter, garlic powder and parsley flakes.

I usually make my own biscuits and add the shredded cheese and Parmesan cheese.

https://www.bettycrocker.com/recipes/cheese-garlic-biscuits/afa7e3c4-f295-4384-9524-688e338f08d8

Garlic Bread

1 cube softened butter
1/4 tsp oregano
1/4 parsley flakes
1/4 tsp dried dill
1 clove garlic
Parmesan cheese on top

Makes one loaf of French Bread

Baked Beans

1 can kidney beans
2  cans pork-n-beans
1 can black beans
half a green pepper
1/4 of an onion
couple of shakes of Worcestershire sauce
3 bacon (uncooked)
1 squirt across the 9x13
couple spoonfuls of brown sugar
fill with BBQ sauce (I suggest Head Country!)

Bake at 350 for 1 hour

This came from Molly Warr

Cream Cheese Frosting

8oz cream cheese
1/4 cup butter
2 1/2 cup powered sugar
1 tsp hot water for consistency.

Beat together and enjoy!

Gooey Cake

Crust
1 yellow cake mix
1/2 cup melted butter
1 egg

Mix and press into bottom of 9x13 pan

Topping

8oz softened cream cheese
4 cup powdered sugar
1/2 cup melted butter
1 tsp vanilla
2 eggs

Mix and pour over crust. Bake at 350 degrees for 30-40 min. Turn pan around half way through.

I got this from Molly Warr.

Iced Italian Cream Cake

Ingredients

Cake:

1/2 cup (1 stick) unsalted butter, plus more for greasing

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda 

1/2 cup vegetable shortening 

2 cups sugar 

5 large eggs, separated 

1 cup buttermilk, well shaken 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1 cup sweetened shredded coconut 

Cooking spray

Italian Cream Frosting:

8 ounces cream cheese, at room temperature

4 tablespoons (1/2 stick) butter, at room temperature 

1 pound confectioners' sugar 

1 teaspoon vanilla extract 

1/2 cup chopped pecans 

1. For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
2. Sift the flour and baking soda together and set aside.
3. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
4. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
5. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
6. For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
7. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

https://www.foodnetwork.com/recipes/iced-italian-cream-cake-2138765