Make Ahead Muffin Melts

12 whole Hard-boiled Eggs, Peeled And Chopped
2 cups Grated Cheddar Cheese
1 cup (Real) Mayonnaise
12 slices Bacon, Fried And Crumbled
1 Tablespoon (heaping) Dijon Mustard
½ teaspoons Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split
Preparation Instructions
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Serve immediately!

Pineapple Pretzel Fluff

Ingredients
1 cup crushed pretzels
1/2 cup butter or margarine, melted
1 cup sugar, divided
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (12 ounce) container frozen whipped topping, thawed


Directions
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 7 minutes. Cool.


Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving.



Break pretzel mixture into small pieces; stir into pineapple mixture and layer some along the top.

Korean Pickled Garlic

For some people this was the favouite pickle at the testing and for others the garlic was overwhelmed by the soy flavour. Tim sent us this recipe which he found on the Vessey & Company website and used with great success. We made it with peeled garlic cloves and that worked well.

1 quart unpeeled garlic cloves
1 cup vinegar
4 cups soy sauce
2/3 cup sugar
Procedure:

Place garlic in a jar. Add vinegar and enough water to cover garlic. The cloves must be fully covered, not floating on top.
Close jar and let stand for one week, then drain.
Boil the soy sauce and sugar for 10 minutes. Set aside to cool.
Pour cooled soy mixture over garlic and seal jar.
The garlic will be ready to eat in 3 weeks. To eat, bite or cut the tips from the cloves, and suck out the meat. If the skins are tender, you can eat the whole thing. The younger the garlic, the more tender the skins.

Amish Milk Pie

3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells

Preheat oven to 400 degrees F. Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.

Sprinkle top of pie with cinnamon, if desired.

Amish Caramel Pie

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks

Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Instant Oatmeal ala Home

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a
small bowl, and repeat procedure with an additional 1/2 cup oats. If you''re using a
food processor, you can do the 1 cup of oats in one batch. Put the following
ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let
stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use
more water.

Variations:

Apple-Cinnamon Oatmeal-
To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried
apples.

Sweetened Oatmeal-
To each packet add 1 Tbsp. sugar or 1 packet ''Equal'' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal-
To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar-
To each packet add 1 Tbsp. brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal-
To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal-
To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal-
To each packet, add 6 or 7 pieces of ''fruit snack'' type dehydrated fruit.

Confetti Oatmeal-
To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S''More Oatmeal-
add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.

Cookies n Cream Oatmeal-
add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Exploding Oatmeal-
add 1 tsp. sugar, and 1/2 tsp. ''Pop Rocks'' candy to each packet. This one is
fun
for celebration days, such as birthdays.

Bart-man Oatmeal-
add 2 Tbsp. ''Butterfinger B.B''s'' candies to each packet

Bacon Explosion

Pictures and detailed recipe here.

Instant Oatmeal ala Home

3 cups Quick-Cooking Oats
Salt
8 Small Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

Variations:

Apple-Cinnamon Oatmeal-
To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal-
To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal-
To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar-
To each packet add 1 Tbsp. brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal-
To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal-
To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal-
To each packet, add 6 or 7 pieces of `fruit snack' type dehydrated fruit.

Confetti Oatmeal-
To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S'More Oatmeal-
add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.

Cookies n Cream Oatmeal-
add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Exploding Oatmeal-
add 1 tsp. sugar, and 1/2 tsp. `Pop Rocks' candy to each packet. This one is fun for celebration days, such as birthdays.

Bart-man Oatmeal-
add 2 Tbsp. `Butterfinger B.B's' candies to each packet.

Easy Pizza

1 pound bulk pork sausage
1 teaspoon Italian seasoning blend
1/2 teaspoon red pepper flakes, or to taste (optional)
1 (8 ounce) package refrigerated crescent rolls
1/2 cup pizza sauce
1 cup shredded Mozzarella cheese

Preheat oven to 375 degrees F (190 degrees C).
Cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. Stir in the Italian seasoning. Drain, and set aside.
Place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. Spoon pizza sauce over the middle of dough, and top with Mozzarella cheese, then cooked sausage. Fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
Bake in preheated oven until crust is browned, 11 to 14 minutes.

Korean Chicken Wings

2 lbs. chicken wings (at the K-market, they sell only the drummette portion which I like to get)
1/2 cup corn starch
1/2 cup tempura powder
3/4 cup water
1 TSP pepper, 1 TSP onion powder, 1 TSP ginger powder

Sauce: 2 TB rice wine, 1.5 TB vinegar, 1 TB red pepper oil, 1 TB pure honey, 2 TB gook ganjang, 2 TB red pepper paste, 2 TB sugar, 2 TB corn syrup.

In a bowl add 1/2 cup corn starch, 1/2 cup tempura powder, and 3/4 cup water.

Add the mixture to the chicken and coat each piece thoroughly like so
Heat a pot of oil. I just let it sit on high heat for about 20 minutes. MAKE SURE IT'S HOT!
Add however many chicken wings will fit in at a time and let it fry. I ended up having to do four separate batches.



Fry it until it's nice and golden brown and then set the chicken pieces on a baking sheet.

Get the sauce mixture ready. Mix together the following: 2 TB rice wine, 1.5 TB vinegar, 1 TB red pepper oil, 1 TB pure honey, 2 TB gook ganjang, 2 TB red pepper paste, 2 TB sugar, 2 TB corn syrup

After you're done frying all the chicken pieces and they have cooled down a bit...
Throw the chicken into the mixture and make sure to coat each piece really well.
Place them back onto the baking pan and pop it into the oven at 375 degrees for about 25 minutes. About halfway through, make sure to flip over the chicken pieces to ensure even cooking.
You're now ready to serve and enjoy!!! I know I should not have eaten it, but I had to do a taste test on ONE piece. =P

Amish Chicken Dressing

1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 c. diced potatoes
1/2 c. margarine
1 c. chicken broth
Instructions
Cook until vegetables are tender. 1 large loaf dried bread cut into cubes. 1 tsp. salt 1/8 tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finely chopped chicken, cooked Add to vegetable mixture and mix thoroughly. Add more broth if necessary. Bake 35-45 minutes at 350 degrees

1 tablespoon dry yeast
1 tablespoon honey
1 1/2 cups warm water
1 teaspoon salt
3 to 4 cups flour
1 egg beaten until frothy

In Mixer, add yeast, honey and warm water. Add salt.
Add flour gradually, blending until dough pulls away from the bowl and
forms a ball.

Divide the dough into 16 pieces. Roll between your hands to make
sticks about 8 to 10 inches long. Don't make them skinny or they will
be hard.

Spray non stick cooking spray on baking sheets and dust with corn meal.
Put breadsticks on pan and brush with beaten egg.
Sprinkle with sesame or poppy seeds, or parmesan cheese or leave plain.

Let rise for 10 to 15 minutes.

Bake 400 degrees, preheated oven for 10 to 15 minutes until nicely
browned.

Chicken and Dumplings

1 3-pound chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk Place the chicken in a Dutch oven or other large pot, and add the
water, broth, carrot, onion, celery and salt. Bring to a boil, cover
and lower heat. Simmer for 60 to 70 minutes, or until tender and
chicken is done. Remove chicken and allow it to cool enough to
handle. Remove the carrot, onion and celery pieces from the broth and
discard. Reserve the broth.
Bone the chicken, discarding all skin, bones and cartilage, and tear
meat into bite-size pieces. Set aside. (You can do this part the day
before, if you like. Just refrigerate the boned chicken -- well
covered so it doesn't dry out -- and broth.)

For the dumplings, combine the flour, baking soda and 1/2 teaspoon
salt; cut in the shortening with a pastry blender or two knives until
mixture is consistency of coarse meal. Add the buttermilk, stirring
just until dry ingredients are moistened. Turn dough out onto a
floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and
pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut
into strips, no larger than about 2 x 2 inches. (The dumplings will
plump up when they are cooked.)

If you have prepared the chicken in advance and refrigerated it,
return it and the broth to your big pot and bring it to a boil. Then,
with a very large slotted spoon or ladle, dip the boned chicken out
of the broth, cover it and keep it warm. With the chicken broth at a
low rolling boil, drop in the dumplings, one or two at a time, and
reduce the heat to medium. Stir from time to time to make sure
dumplings do not stick together. Cook dumplings 10 minutes. The flour
in the dumplings will thicken the broth, and it is absolutely not
necessary to thicken it further.

Return the boned chicken to the mixture and simmer until heated
through. Add the freshly ground black pepper and remove from heat.
Makes 4 or 5 servings, depending upon appetites. I've seen two hungry
men put away this entire recipe.

Note: If you are cooking a whole chicken, it is fairly easy to remove
as much of the skin as possible to avoid a lot of fat. Also, unless
you use a really deep, narrow pot, the chicken isn't likely to be
covered by the cooking liquid. So turn your chicken upsidedown; that
is, cook it with the breast side down, to prevent drying.

Dumpling dough is very similar to biscuit dough and, like biscuit
dough, the less it is handled, the lighter and more tender the
result.

Stuffed Green Pepper Soup

1/2 lb ground round
2 C chopped green bell pepper
1 C chopped onion
1/4 tsp black pepper
1 (14-oz) can less-sodium beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (10 3/4 oz) can tomato soup, undiluted
1 1/2 C hot cooked white rice

Heat a small Dutch oven over med-hi heat. Add beef, cook 3 mins or until browned, stirring to crumble. Add green pepper & onion; cook 8 mins or until vegetables are tender. Stir in black pepper, beef broth, diced tomatoes & soup; bring to a boil. Reduce heat & simmer 45 minutes.
Spoon 1/4 C rice into bowl and top with 1 cup of soup.

Cream Puff Dessert

1 cup water
1 stick margarine
1 cup flour
4 eggs
2 small boxes instant vanilla or banana pudding
3 cups milk
8 oz cream cheese
1 large Cool Whip
Chocolate syrup

Bring water and margarine to a boil.
Add the flour.
Beat in eggs one at a time.
Spread into greased jelly roll pan.
Bake 400 degrees for 25-30 minutes.
Let cool.
Beat together pudding, milk, and cream cheese.
Spread over the crust.
Spread Cool Whip on top.Drizzle with chocolate syrup.

Southern Pecan Bars

1 cup flour
1/4 tsp baking powder
1/4 cup butter
1/3 cup brown sugar
Blend to a coarse meal.

Add: 1/4 cup chopped pecans
Press into a 8x8 pan; bake at 350F for 10 minutes.

Pecan Topping: Beat 2 eggs until foamy.
Add the following:
3/4 cup corn syrup
1/4 cup brown sugar
1/2 tsp salt
1 tsp vanilla
3/4 cup pecans

Bake at 350F for 25-30 minutes

Jello Cheese Cake

Dissolve:
1 3oz pkg lemon or orange jello in 1 cup hot water.

Let cool until it begins to thicken.

Chill: 1 large can condensed milk and whip until fluffy.
Blend in: 1 large pkg cream cheese
3/4 cup sugar
Add: 2 tbsp lemon juice
When jello is slightly thickened, whip it into the whipped milk with
cheese mixture. Pour into graham cracker crust.
Crust: 35 graham cracker squares, rolled fine
3/4 cup melted butter or crisco
1 tbsp sugar
Put in 9x13 pan. Chill until set.

Easy Pumpkin Cake

1 pkg. Duncan Hines Deluxe Butter Recipe Golden Cake Mix
3 eggs
1 c. water
1 c. solid pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. walnuts, chopped

Preheat oven to 375 degrees. Grease and flour two 8 inch
pans. combine cake mix, eggs, water, pumpkin, cinnamon,
ginger and nutmeg in large bowl. Beat at medium speed with
electric mixer. Stir in 1 cup walnuts. Pour batter into
cake pans. Bake at 375 degrees for 30 to 35 minutes until
toothpick inserted in center cools and frost with vanilla
frosting.

Easy Peanut Butter Fudge

12 oz Package semisweet chocolate -morsels
12 oz Jar crunchy peanut butter
14 oz Can sweetened condensed milk

Put chocolate chips and peanut butter into a microwave-safe dish.
Microwave on high 1-2 minutes until chips have completely melted. Add
sweetened condensed milk; stir until mixture is of a uniform
consistency. Pour into an 8x8 square pan lined with wax paper.
Refrigerate until firm. Cut into 1" pieces. Recipe Yield: 1-1/2 pounds or 16 servings fudge.

CrockPot Candy

Crockpot Candy

1 16oz. jar dry roasted, salted peanuts
1 16oz. jar dry roasted, unsalted peanuts
1 bar German sweet chocolate broken into pieces
1 12oz. bag milk chocolate chips
1 1/2 packages white almond bark.....microwave 3 min. until runny
1 12oz. bag butterscotch chips
1 12oz. bag toffee chips
1 Large Hershey candy bar broken into pieces

Place all ingredients into a large crockpot in the order listed. Do
not stir. Cook on low for 2 hours. DO NOT LIFT LID during the
cooking time. After 2 hours stir well and spoon by heaping spoonfuls
onto waxed paper or greased cookie sheets. MAKES A LOT, so have at
least 3 cookie sheets prepared. Cool completely. Usually
overnight. Store in air tight containers.

Amish Apple Crisp

6 apples

Peel and slice apples and put in a 9x13 inch pan.

Mix together: 3/4 c. sugar
1 tsp. baking powder
3/4 tsp. salt
1 egg

Pour over apples. On top of this pour 1/3 cup cream and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes or until apples are done.

Amish Potato Fritters

1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.

Serves 4-6.

Onion Patties

¾ cup flour
1 tbsp sugar
1 tsp salt
2 ½ cup finely chopped onions
2 tsp baking powder
1 tbsp corn meal
2/3 cup milk
1 egg

Mix dry ingredients, then add milk and egg. Batter should be fairlythick, add onions, mix well. Drop by spoonfuls into deep fat. Flattenslightly when you turn then.

Zucchini Fritters

Peel and cook 1 zucchini, mash and add 1/2 loaf fresh or dry bread,2 eggs, dash of pepper and salt, 1 tbsp minced onion, 1 tbsp mincedparsley (optional). Drop by chunks into deep fat.

Ham Casserole

Egg Casserole
1 small onion
2 cups chopped ham
1 cup shredded cheese
2/3 cup crushed cracker crumbs
1 tbsp butter
3 eggs slightly beaten
1 1/2 cups milk

Mix and put in buttered 9x9 pan. Bake for 45 minutes at 350F.
Variations: Add 1 tbsp dry mustard and 1 1/2 cups cubed bread
instead of cracker crumbs.