Chocolate Mousse Ice Cream

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

DIRECTIONS
1.In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2.While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Chicken Fricassee with Dumplings

4 1/2 to 5 pound chicken, cut up
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
Shortening or veg oil
1 cup water
3 tablespoons flour
Milk
Dumplings (below)

Wash the chicken and pat dry. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of shortening in a large skillet or dutch oven and brown chicken over medium heat. Drain off fat and reserve.

Add water to the skillet. Cover and simmer until the chicken is for-tender, 2 1/2 to 3 1/2 hours, adding more water if necessary. Remove the chicken and keep warm while making the gravy. Pur the liquid from skillet and reserve.

To make the gravy, heat 3 tablespoons of the reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Add eenough milk to the reserved liquid to measure 3 cups and pour into the skillet. Heat to boiling, stirring constantly, boil and stir 1 minute.

Return chicken to the gravy in the skillet. Prepare dough for Dumplings and drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes. Cover and cook 20 minutes longer.
6 to 8 servings.

Dumplings

1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Measure flour, baking powder and salt into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.

Opt. If you like, mix a couple of tablespoons of snipped chives or parsley into the dumpling batter. Or add more flavor to chicken by adding sliced onions, celery , carrots or you favorite herbs to simmering chicken.

Snickerdoodles

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape the dough by rounded teaspoonfuls into balls the size of small walnuts. Mix 2 tablesppons sugar and the cinnamon. roll the balls in the sugar-cinnamon mixture and place them about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes or until set. (the cookies puff up first, then flatten out. )Immediately remove the cookies from the baking sheet. Makes about 6 doz. cookies.

Lemon Cream Chicken

This is sooo Delicious and easy

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.

Add broth to the drippings. bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cram until smooth; stir into skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Ocean Water

3 Tablespoons water
2 Tablespoons sugar
1 teaspoon coconut extract
2 drops blue food coloring
2 12-oz cans cold Sprite
Ice

Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, stir to dessove all the sugar. Allow this syrup to cool. Add coconut extrat and food coloring to the cooled syrup. Stir well. combine the syrup with two cans of cold Sprite. Divide and pour over ice.

Warning: when serving beaware that this drink does stain and will turn tounges blue, not suggested for weddings..ha-ha

Karie's Lemon Ice Cream

3 oz. cream cheese, softened
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.

In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.

Chocolate Chip Cookies

Cream together
2 cups shortening
1 1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 teaspoons vanilla
1/2 teaspoons water
4 eggs

add

5 cup flour
2 teaspoons baking soda
1 1/2 tsp salt

stir in

12 oz milk chocolate chips

preheat oven to 375. Drop cookies by tablespoon onto cookie sheet. Bake for 8 min.

(these are different than the toll house recipe)

Karli's Chicken Chili (white chili)

1 lb. chicken cut into cubes
1 med. onion chopped
1 1/2 tsp. garlic powder (or real garlic)
1 Tablespoon oil
1-2 cans chopped green chilies (4 oz.)
1-14oz. can chicken broth
Sliced mushrooms
2-15.5 oz. cans great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken and onion in oil until chicken is not longer pink inside. Add chilies, broth, beans, mushrooms, and seasoning. Boil reduce heat simmer for 30 min. uncovered. Remove from heat add sour cream and cream. Serve

Karie's Raspberry Ice Cream

3 cups fresh or frozen raspberries
2 cups whipping cream
1 cup half and half
2 eggs (leave out if serving to the very old or the very young, or if you don't like uncooked eggs)
1 1/2 cup sugar (divided)
2 teaspoons vanilla extract

Place the raspberries in a blender with 3/4 cup of the sugar and blend on high until rasperries are maserated. Pour raspberries in a sieve and push through, discarding seeds. Beat two eggs until thick and lemon colored, slowly adding another 3/4 cup sugar, then add the raspberry puree, the cream, half and half and vanilla, whisk all together. Chill the mixture for several hours before churning. Freeze according to manufactures directions.

White Hot Hot Chocolate

3 1/4 cups 2% milk
6 ounces white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Place the white chocolate in a double boiler (water in double boiler just barely simmering) Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth.
Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. Heat to desired temprature.

Spiced Sweet Rice Porridge

2 cups Water
1 cup Rice
2 cups milk
2/3 cups Sugar
2 Tablespoons butter
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed. Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal. Before serving, stir in sugar, butter, cinnamon and nutmeg.

Butterscotch Sweet Potatoes (and Soufflé variation)

• About 3 sweet potatoes, cooked, peeled and cut

Butterscotch Sauce

• 1/2 cup white Karo syrup
• 1/2 cup firmly packed brown sugar
• 1/4 cup heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Marshmallows (optional)

Place warm sweet potatoes in a 9x13 buttered baking dish.
In sauce pan, mix remaining ingredients. Bring to a boil, stirring constantly; boil 5 minutes. Pour over yams; continue baking, basting often, 25 min.


*Soufflé Variation (Makes a 9x9 pan):

• 3 sweet potatoes, cooked, peeled, and mashed
• Butterscotch sauce (above)
• 2 eggs

     Crumb Topping (From Fruit Cocktail Cake)

• 1/2 cup flaked coconut
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 2 TBS flour
• 2 TBS melted butter

Place the warm, mashed sweet potatoes in a 9x9 pan (if the mash is cold, the hot butterscotch can harden as you are trying to mix it in). Mix in the butterscotch sauce along with 2 eggs (I make a well in the potatoes for the eggs, then whisk everything in slowly to somewhat temper the eggs).

Mix the coconut, brown sugar, pecans, and flour in a separate bowl, then stir in melted butter. Top the mash with the crumble. Bake at 350-degrees for 30 mins or until the crumble is golden brown and crispy.

Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degree. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Opt additions; nuts, raisins, chocolate chips

I have reduced the oil with success.

Chocolate Tofu Pie

1 prepared graham cracker pie shell
1 package soft tofu, drained and rinsed
1-12 oz. package semi sweet chocolate chips
2 tsp. vanilla

Drain and rinse tofu. Place tofu in blender and blend until smooth. Melt chocolate chips (being careful not to burn) and add to tofu along with vanilla. Mix well and pur into pie shell. Peppermint extract can be substitute for vanilla if you like chocolate mint pie.

Bacon Spaghetti

1 lb. spaghetti noodles, cooked
1 onion, chopped
1/2 lb. bacon, cut and cooked
2 cloves garlic, chopped
2-14 oz. cans of tomatoes (chopped, crushed or whole)
salt, cayenne pepper to taste (I use hot shots)

If you would like put small amount of olive oil in pan (this step is optional)

Cook spaghetti. While the spaghetti is cooking, start cooking bacon in a skillet. When the bacon has cooked for a few min. add onion. continue to cook until the bacon is done. Add the tomatoes, garlic, salt, pepper to the bacon. Heat through. Pour tomato-bacon sauce over drained spaghetti. Seve with grated parmsan cheese. (If you like the sauce thicker add a can of tomato sauce)

French Dip Sandwiches (crockpot)

2 large onions, cut into 1/4 inch slices
1/4 cup butter or margarine
1 boneless bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1/2 tsp browing sauce
1 garlic clove, minced
12 to 14 french rolls, split
1 cup (4 oz.) shredded swiss cheese

In a skillet, saute onions in butter until tender, transfer to a slow cooker. Cut the roast in half, place over onions. Combine water, soy sauce, soup mix browining sauce and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 min. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil until toasty, yummy delicousness! Skim any fat from the cooking juices, strain and serve as a dipping sauce.

Open-Faced Mozzarella Sandwiches

1 cup plum tomatoes seeded and chopped
3 Tbsp olive oil
1 garlic clove, minced
1 tsp green onion, sliced thin
1 tsp fresh basil, chopped (or 1/4 tsp dried)
1/4 tsp salt
1/8 tsp pepper
dash cayenne pepper
4 slices Italian bread (3/4 inch thick)
1/2 c mozzarella cheese, shredded

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain 2 teaspoons lizuid form the tomato mixture; brush onto one side of each slice of bread. Broil until crisp, about 1 to 2 min. Spoon 1/4 cup tomato mixture on each piece of bread; sprinkle with cheese. Broil 1 to 2 min. or until bubbly. Yield 2 servings

Bread Sticks

This is a recipe Kohl got in Elementary School

1 Tblsp yeast
1 1/2 c warm water
1 tsp salt
2 Tblsp sugar
3 1/2 to 4 c flour

Soften yeast in water. Add salt, sugar and enough flour to form soft dough. Knead 3 min.
Coat cookie sheet with spray or margerine. Put dough in pan and push to the edge. Make topping.


Topping
Combine:
6 Tblsp margarine, softened
2 Tblsp mayonnaise
1 tsp parsley flakes
1/2 c. grated paremsan cheese
1/2 to 1 tsp. garlic salt

After combining spread ontop of dough. Cut bread sticks with pizza cutter. You can bake immediately or let rise 10 to 15 min. Don't let rise too long. Bake at 350 degree oven for about 18 min or until golden brown.

Cousin Kelly's Mexican rice

•2 cups rice

•1 Large Can Fire roasted Tomatoes plus enough water to equal 4 cups.(I dump the can in a food processor and blend it, so my kids don't see the chunks of tomatoes!)

•1/2 onion diced

•3 cloves garlic minced

Add a few Tablespoons of olive oil to a sauce pan and brown the rice with the onion and Garlic. Be careful not to burn! Add water and the tomatoes. Simmer for 14-20 minutes. I usually add shredded cheese on top, since I have a House full of boys that LOVE cheese. (Me, not so much)

Cousin Kelly's Oven Baked French Toast

•1 loaf french bread (cut into cubes) I buy the fresh loaf @ walmart. I think they have the best warm french bread in town!

•1 cup DARK brown sugar

•1/2 cup butter

•2 Tbs. Corn Syrup

•6 eggs

•2 cups milk

•2 tsp GOOD Vanilla

Place the butter, Dark Brown Sugar, and Corn Syrup in a pan and cook until Syrupy; pour into a buttered (pam spray) 9x13 baking dish. Place the cubes of bread on top of the syrup and set aside. Blend the eggs, milk and Vanilla.. Pour over the bread; Cover and stick in the fridge OVERNIGHT!! Bake uncovered @ 375 for 40-45 min! I serve this with fruit and powder sugar! It is HEAVENLY!! Who ever started serving dessert for breakfast was a genius! Cause then we have all day to burn it off! :)

Cousin Kelly's green salsa

Recently I was talking to on of my Girl friends that is catholic, and she was telling me she gave up soda for Lent. And I thought what would I give up?? And I said chips and salsa :) cause I LOVE eating chips and salsa so MUCH! Here is one of my FAVORITE salsa recipes. (It reminds me of the green salsa at Tia Rosa's)

Green salsa~

•2 27 oz. canned tomatillo's Drained


•1 7 oz. canned emabas Jalapenos in escabeche Drained


•1 bunch fresh Cilantro


•3 Pkts. Equal or sugar substitute


•(If i have fresh garlic I add 2 cloves) Blend it all together in your blender or cuisine art And ENJOY with some yummy tortilla chips. I also love this with taco's, eggs ect..(note: Karie suggests you add Jalapenos a little at a time to reach desired heat.)