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½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½” Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½” thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.

This is like a little sugar cookie but darker and even sweeter.

Categories: Cookies
Yield: 36 servings

2 c Flour
1/4 ts Salt
1/2 ts Soda
1/2 c Dark brown sugar, packed
1/2 c Sugar
3/4 c Butter, softened
1 lg Egg
2 ts Vanilla extract
1 c Crispy rice chocolate bar
Coarsely chopped

Preheat oven to 300*F. In a medium bowl combine flour, salt and
soda. Mix well and set aside. In a large bowl blend sugars with an
electric mixer at medium speed. Add butter and mix to form a grainy
paste. Scrape down sides of bowl and add egg and vanilla. Beat at
medium speed until light and fluffy. Add flour mixture, rice cereal
and chocolate chunks. Blend at low speed just until blended. Drop by
rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake
for 22-24 minutes. Immediately transfer cookies to a cool flat
surface.

This is not a famous recipe but it looks like a great version of tomatp soup that is kicked up with chicken broth. Why not add this as a base to cook chicken in as well?

Serving Size : 8 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn 28 0z diced tomatoes
1 c Chicken broth
1/4 c Butter
2 tb Sugar
1 tb Chopped onion
1/8 ts Baking soda
2 c Milk

In a saucepan, combine the first 6 ingredients. Cover
and simmer for 1 hour. Heat milk, add to tomato
mixture just before serving. makes about 1
1/2 quarts.

There are alot of recipes for fish batter and I thought I would add one more fish batter recipe. This one really is very easy and you can thow it together in just a minute

Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bisquick
Pancake mix
Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it’s the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.

Serving Size : 1 Preparation Time :0:00
Categories : Copycats Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tb Bottled horseraddish cream
Sauce
1 tb Sugar — or
2 pk Equal

Mix all well. Keep refrigerated, tightly covered to
use in 2 weeks. Do not freeze.

Recipe By : Greg Young of El Pollo Loco via LA Times
Serving Size : 6 Preparation Time :0:30
Categories : Beans and Legumes California
Mexican Side Dishes
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 whole serrano chile
1/4 teaspoon serrano chiles — ground
1 28-oz. can pinto beans
1/3 cup water

Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.

Famous potato soup like you have never tasted. This soup is simple but the cashews really add a great twist to the recipe.

Ingredients
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

Directions
1. Preheat oven to 375 degrees. Bake the sweet potatoes for
45 minutes or until they are soft. Cool the potatoes until
they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
Mash the potatoes for 15-20 seconds, but you don’t need to mash
them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for
50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.

Serving Size : 18 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can tomato paste — (6 ounces)
1 teaspoon Chili powder
1 teaspoon Soy sauce

dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c Undrained pickle
relish 1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
ts Dry mustard 1/4 c Ketchup 1/2 c Water 1/2 ts Cumin powder 10 1/2 oz
Tomato soup In saucepan combine all ingredients. Stir over low heat to
blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion in family sized containers.

Here’s a quick recipe for one of the best-selling thousand
island dressings around. Use this one on salads or on burgers
as a homemade “special sauce.” It’s easy, it’s tasty, it’s cheap
and it can be made low fat simply by using low-fat mayo. Dig it.

Ingredients
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

Directions
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
Makes about 3/4 cup.

Hidden Valley makes the best ranch dressing around and here is a great way to make it yourself

Yield: 1 pint

Ingredients
Powder Mix
15 2″ square saltines
2 c Dry minced parsley flakes
1/2 c Dry minced onions
2 tb Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder
Salad dressing
1 tb Mix
1 c Mayo
1 c Buttermilk

Directions
Put crackers through blender on high speed until
powdered. Add parsley, minced onions and dill weed.
Blend again until powdered. Put into bowl. Stir in
onion salt, garlic salt, onion powder and garlic
powder. Put into container with tight-fitting lid.
Store at room temp for 1 year. Makes 42- 1 tablespoon
servings.

TO USE MIX-Combine mix, mayo and buttermilk. Yield 1
pint.