Katie's Homemade Butterscotch Soda "Butterbeer"

3 lbs. Sugar 1 Tbsp. Salt 2 1/2 Gallons water (40 Cups) 4 fl oz. Vanilla 2 fl oz. Imitation Butter Extract 2.5 lbs. Dry Ice Combine all the ingredients with the exception of the dry ice into a 5 Gallon Insulated Drink Container. Stir until the sugar is dissolved. Add the Dry Ice and serve. (Make sure that you leave the lid open while the dry ice is smoking) Makes about 3

Gallons

Butterscotch Chocolate fondue

1 c. butterscotch chocolate chips
1 c. milk chocolate chips
1/2 c. cocoa
2/3 c. heavy whipping cream
1 tsp. vanilla
1/4 c. sugar
1 tsp. butter

Melt together in double boiler. Serve with graham crackers, marshmallows, strawberries, thick pretzels, or whatever your hearts desire.

Katie’s Cajun Red Pepper Chicken

Ingredients

* 4 ounces cream cheese, softened
* 1 cup dry chicken-flavored stuffing mix
* 1/2 cup (2 ounces) finely shredded parmesan cheese
* 1/2 cup chopped onion
* 1/8 cup italian seasoning
* 4 large chicken breasts
* 8 bacon slices
* 1 large egg
* 1 cup milk
* 1 cup all-purpose baking mix
* 2 teaspoons Cajun seasoning
* 1 teaspoon black pepper
* Red Pepper-and- Onion Gravy, recipe follows

Directions

Stir together first 5 ingredients in a medium bowl. Set aside.

Place chicken,, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.

Spread 1/4 of cream cheese mixture on one side of each chicken breast. Roll up chicken, jellyroll fashion, cut in half and wrap each chicken roll with 1 piece of bacon, to hold it in place.

Whisk together egg and milk in a bowl. Combine baking mix, Cajun seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.

Place chicken rolls in a greased 9x13 pan and cook at 375 for 30 minutes or until the chicken is cooked throughout.

Spoon 1/4 cup Red Pepper-and Onion Gravy on each of 4 individual serving plates; top with 2 chicken rolls. Drizzle with remaining gravy.

Red Pepper-and- Onion Gravy:

1 large onion, chopped finely

1 large sweet red bell pepper, halved and seeded and chopped finely

1 tablespoon olive oil


3 tablespoons butter

3 tablespoons all-purpose flour

2 cups water

2 tbsp. chicken bullion

2 teaspoons Cajun seasoning

1 tablespoons Italian seasoning

Black pepper

Melt butter in a large skillet over medium-high heat. Add onion and red pepper and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in water, bullion, Italian seasoning, and Cajun seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Add pepper to taste


Yield: 3 cups

Prep Time: 20 minutes

Cook Time: 35 minutes

Inactive Prep Time: 10 minutes

White Chocolate Almond Torte with Raspberry Sauce

White Chocolate Almond Torte with Raspberry Sauce

Ingredients
Cake:
• 12 ounces unsalted butter, cut into chunks
• 1 can almond paste
• 2 ounces powdered sugar
• 10 eggs, separated
• 1 cup sugar
• 7 ounces cake flour, sifted

White Chocolate Buttercream:
• 1 cup sugar
• 1/4 cup Water
• 2 eggs plus 1 egg yolk
• 1 pound butter, cut into pieces
• 12 ounces white chocolate, melted

Raspberry Topping:
• 6 ounces sugar
• 2 cups of fresh raspberries (1 cup for sauce and 1 cup for decor)
• 1/2 c. water
• 1 Tbsp. cornstarch

Directions
Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles.
Place butter and almond in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light.
In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve.
White Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir.
Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate. Continue to whip until smooth and well blended. Set aside half of the frosting for the outside of finished cake. Fold whipped topping into the remaining frosting.
Raspberry Topping: Pour 1 c. raspberries, sugar, water and cornstarch into the blender and blend well. Pour raspberry sauce into a thick saucepan and bring to a boil. Continue stirring until mixture is thickened. Let cool for about 10 minutes and add 1/2 c. remaining raspberries. Continue to cool.
To assemble torte: Spread a 1/8-inch layer of butter cream /whipped topping mixture on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the butter cream mixture. When all 5 cake layers have been frosted, frost the sides and top of the cake with the pure frosting mixture. Use a pastry comb to finish the sides of the layered cake. Pipe the remaining butter cream on top of the cake going around the edges. Pour the cooled Raspberry topping on top of the cake and cool for 25 minutes in the refrigerator before serving. Add remaining raspberries to the cake decoratively.

Hunter’s Favorite German Pancakes

This recipe was adapted from one on food network and is so good that Hunter even called me from his grandma's house to get the recipe!

Ingredients

* 3 large eggs
* 1/2 teaspoon fine salt
* 3 tablespoons sugar
* 1 cup milk, warmed
* 1 teaspoon vanilla extract
* ½ c. salted butter, melted
* 1 cup unbleached all-purpose flour
* Confectioners' sugar

Directions

Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and 2 Tbsp. butter. Whisk in the flour to make a smooth batter. Set aside.

Heat a 9x13 pan with 2 Tbsp. butter in the oven for 10 minutes. Remove. Butter should be melted

Lower the oven to 350 degrees F. and add the pancake batter into the pan and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Melt the remaining 4 Tbsp. butter and pour over cooked pancakes. Sift the confectioners' sugar over the pancake. Serve immediately!

Grandma Isom's Awesome Bread Recipe

White Bread Recipe

Cleone Isom..

3 c. milk scalded
1 cube butter or margarine
1/3 c. sugar
1 Tbsp. salt
3 eggs, beaten
3 Tbsp. yeast (3 pkgs)
1 c. warm water
11 c. flour

Melt butter in the milk. Combine yeast and water in a separate bowl and dissolve yeast. Combine all ingredients together in a bowl. Let sit and once risen punch down. Repeat. Place in pan and let rise once more. Bake at 350 between 30 minutes and 1 hour until crust begins to brown.

German Pancakes

3 large eggs
1/2 tsp. salt
3 Tbsp. sugar
1 c. milk, warm
1 tsp vanilla
2 Tbsp. butter, melted
1 c. flour

Take 2 1/2 Tbsp. butter and melt in a 9x13 pan at 350 degrees F. Wisk eggs, salt, sugar, milk, vanilla, and melted butter together in a bowl. Add flour to the milk mixture and wisk. Pull the pan out of the oven and pour the milk and flour mixture in the pan. Cook for 15-20 minutes or until the edges are just starting to brown. Pour 2 1/2 Tbsp. butter over hot pancake and sprinkle heavily with sifted powdered sugar.. about 3/4 cup. Serve.

Basic Cookie Recipe

The original recipe that this recipe took root from was Alexis's Chocolate Chip Cookie Recipe from Martha Stewart.com it has been changed to what it is today and I think it is pretty amazing! So here it is.. my favorite basic cookie recipe...

2 c. butter (softened)
1 c. sugar
3 c. brown sugar
4 eggs
2 tsp. madagascar vanilla
4 2/3 c. flour
2 tsp. baking soda
1 tsp. salt


Combine butter and sugars until smooth the add each egg separately mixing after each then add vanilla. Combine flour, soda and salt in a separate container once mixed well add to the butter mixture. Mix well but don't over mix. Now here's the fun part... you can now add 1 1/2 c. of milk chocolate chips or my newest favorite.. 1 1/2 c. white chocolate chips and 1 cup chopped walnuts or even better.. 1 1/2c. chunky peanut butter.. they make a wonderful peanut butter cookie I just roll the spoonful of dough into balls and then dust with sugar smash with a fork and cook instead of dropping a spoonful on to a greased pan and cook at 350 for about 5-10 minutes.. I must admit.. I am terrible and never time mine or count how many they make because I am too busy eating.. Good luck and Enjoy!

Mexican Stack Ups

Bambino Sauce

1 lb. hamburger, browned
1 8oz. can of tomato paste
1 8 oz. can tomato sauce
3 c. water
1 c. instant rice
½ onion, chopped
1 tsp. chili powder
1 tsp. salt

Combine all the ingredients except the rice and cook until boiling then add the rice. Cook 15 more minutes.

Add your favorites… guacamole, Doritos, lettuce, sour cream, cheese, black olives, kidney beans etc.

Mom’s Brownies

I left this recipe exactly the way it is. I am not sure where mom got this recipe but it is a family favorite!

2 squares Margarine
2 c. sugar
1/3 c. cocoa
4 eggs
1 ½ c. flour
¼ tsp. salt
2 tsp. vanilla
1 ½ c. nuts


Combine margarine and sugar. Then add the remaining ingredients and combine well. Pour in a well greased 9x13 pan and cook at 350 degrees for 20-25 minutes. Remove from the oven and add 1 cup small marshmallows and cook for 3 more minutes and let cool. Frost.


Frosting

1 Square of butter (softened)
1/3 c. cocoa
½ c. canned or regular milk
1 tsp. vanilla
powdered sugar


combine and mix well. Spread over cooled brownies. Serve.

Carmelized Rice Pudding

Melt 3 Tbsp. butter in a medium sized saucepan over medium heat until light brown in color. Then quickly add 3 Tbsp. of flour and 3/4 c. domino sugar and wisk mixture together continuing to cook for 1 minute. Slowly pour 2 c. of milk into flour mixture wisking continually. now add 1/2 tsp. madagascar vanilla, 1 tsp. salt, and 4 cups of Mahatma white rice (that has been pre cooked), and stir until well mixed. Sspoon 6-1 c. servings into bowls and set in the refrigerator to cool for 1 hour. Remove from the refrigerator and top with a dallop of whipped topping, and sprinkle each with a dash of cinnamon. Serves 6, 1 cup servings.

Cream of Wheat Bread

9 ½ tbsp. Butter, softened
1 c. 3 tbsp. flour
2 large eggs
1 ¾ c. flour
2 ½ tsp. baking powder
1 ½ c. cream of wheat(not instant)
½ tsp. salt
¼ c. powdered milk*
1 ½ c. water
you can substititute 1 ¾ c. milk for the powder and water

Mix butter, sugar and eggs then set aside. In a separate bowl mix all other dry ingredients then add the butter mixture and water. Pour into a greased 9x13 pan and cook at 350 degrees for 30 minutes or until golden brown. Makes 24 squares.


This is based off of my mom's most amazing cornbread!!

Chicken Nut Casserole

2-3 oz. cans of chow mein noodles
2 cans cream of chicken soup
½ c. sour cream
1 c. cooked rice
½ cup chopped cashews
2 c. chunks of cooked chicken
2 c. diced celery
½ c. minced onion
2 c. cheddar cheese

set aside ½ c. noodles to sprinkle on top. Mix all other ingredients together and bake at 350 Degrees for 40 minutes.

Kate's Five Layer Bars

1/2 cup chopped walnuts

1 cup score toffee pieces

1 cup shredded coconut

1 cup semisweet chocolate morsels

1 1/2 cups graham cracker crumbs

1 stick butter, melted

2 (14-ounce) cans sweetened condensed milk

Preheat oven to 350 degrees F.

Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

Cheesecake Pie

1 cube butter

1 c. water

¼ tsp. salt

1 c. Graham cracker crumbs

4 eggs

3 c. cold milk

1-8oz. cream cheese, room temp.

2 small packages of cheesecake flavored pudding

1-12oz. pkg. cool whip

chocolate syrup, or canned pie filling (I like raspberries)

you could even make your own fruit topping with sugar, water fruit, corn syrup, etc. (see the strawberry cheesecake recipe)

Combine butter, water, and salt and bring to a boil. Then add all of the flour at once, mix until the batter forms a soft ball and remove from the heat. Add eggs one at a time and after adding the 4^th let sit for 5 minutes then spread in a greased 9x13 pan and cook at 400 degrees for 30-35 minutes. Let cool completely.

Cream the cream cheese, and vanilla pudding until well mixed and slowly add the milk. Mix until smooth then spread over cooled dough and refrigerate 20 minutes.

10 minutes before serving, spread the cool whip and drizzle the chocolate syrup or fruit over top and serve.

Almond Sugar Cookies

Almond Sugar Cookie
Based off my mom’s recipe

1 egg
1 ½ c. flour
4 tsp. baking powder
¼ c. shortening
½ c. sugar
1 small pkg. almond Paste
¼ c. milk
½ tbsp. vanilla
¼ tsp. salt

Cream sugar, almond paste and shortening then beat in the egg. Add vanilla, milk, flour, baking powder, and salt. Mix until combined then roll out on a floured surface. Cut out and back at 350 degrees for 8-10 minutes. Cool and frost. Makes 2 dozen.

Frosting:
½ c. Softened butter
½ c. Crisco
1 tsp. Vanilla
Powdered Sugar

Add butter, Crisco, and vanilla together. Add as 1/2c. powdered sugar at a time until you get the desired texture you want.

Tip: The more you mix the frosting the better it will be.

Triple Layer Mint Chocolate Chip Cheesecake

This Week's Recipe is ...

Triple Layer Mint Chocolate Chip Cheesecake
Kate Isom Brodniak

3 packages of 8 oz. Philadephia Cream Cheese, at room temperature
¾ c. Domino sugar
3 eggs
½ c. sour cream
3 tbsp. flour
1 tsp. peppermint oil
¼ tsp. salt
1 1/2 c. Andes mint chips
1 c. chocolate chips
1 c. vanilla chips

Cream the cream cheese and sugar until smooth in a large mixer. Add the eggs, sour cream, flour, vanilla, and salt to the cheese mixture. Beat until blended well. Separate batter into three bowls (about 1 1/3 cups each of batter) and set aside. Melt 1 c. each of chocolate in a separate bowl and add each melted chocolate bowl to one bowl of the cream cheese mixture and stir until well mixed (you should now have 1 bowl of vanilla batter, one mint chocolate, and one chocolate). Pour first the mint chocolate batter hours onto chocolate crust (recipe below) and let cook for 1 hour at 200 degrees F. Meanwhile, keep the remaining two bowls in the refrigerator. Remove the cooking cheesecake from the oven and add the chocolate layer and cook for 1 hour. Finally, remove the cheesecake from the oven and add the vanilla layer and cook for the remaining 2 hours. Let cool completely, then remove from pan and cool for at least 3 hours in the fridge before serving. Drizzle with ½ c. melted Andes mints for garnish. Slice and Serve. Serves 12

Crust
24 mint double stuff oreos, crushed finely
¼ c. butter, melted
Combine all above ingredients in a medium sized bowl and pour into a 9 inch Spring form pan press into the bottom of the pan.