Broccoli Salad

INGREDIENTS

• 1 head fresh broccoli, cut into bite size pieces
• 1/2 cup raisins
• 1/4 cup red onion, chopped
• 2 tablespoons white sugar
• 3 tablespoons white wine vinegar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• 10 slices bacon

I added:

1 cup red grapes

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

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Pumpkin Pancakes

I stole this from Alison, I thought they looked yummy...

Pumpkin Pancakes
2 eggs
½ cup canned pumpkin
2 Tbsp sugar
½ tsp cinnamon, nutmeg, and ginger
1 cup milk1
¾ cup Bisquick
¼ cup oil

Beat eggs in small mixing bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter onto medium hot greased griddle. Cook until puffed and bubbles begin to break. Turn and cook other side until golden brown. Serve with maple syrup and whipped cream.

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Little Sizzler Breakfast Bites

1 tablespoon butter or margarine
6 eggs
1 (12-ounce) package Little Sizzler Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onions
1/8 teaspoon garlic powder
1-1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese

Heat oven to 375 degrees F. Meanwhile, in large skillet, in butter, cook eggs until lightly scrambled; set aside to cool slightly. In large bowl, combine Little Sizzlers pork sausage links, onion and garlic powder. Add baking mix and shredded cheese. Using clean hands, knead mixture until well blended. Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls. Place on lightly greased baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned. If desired serve with salsa on the side. Makes 42.

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Yummiest Orange Rolls Ever!

I challenge you to find a better recipe than this one. Trust me...they don't get any better!!
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You can also make Cinnamon rolls or caramel pecan rolls with this dough. They take a little time, but you can make several pans, and freeze them. When I make this recipe, I triple it. It makes about 5 - 10x13 cake pans of large delicious rolls.
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* If you are using a 5 1/2 - 6 quart KitchenAid Mixer, you will only be able to double this recipe, or you will have a huge mess on your hands! I use the largest Tupperware bowl to triple this recipe, and a lot of arm power!*
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Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!
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"ORANGE ROLLS"
by Jonna
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1 cup milk (scald & cool til luke warm)
3 TBSP Butter
1 Cup flour
3 eggs beaten
1/2 Cup sugar
1 TBSP Yeast
Beat the above mixture together and let sit for 15 minutes.
Then add:
3 cups flour
1 tsp. salt
Mix together well, kneading slightly. Form a nice ball of dough, that is soft,
but doesn't stick to your fingers. Add additional flour if needed.
Grease a large Tupperware bowl with butter, place dough in bowl, and cover with tight lid.
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Rise dough until doubled in size.
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**Tip from a great Chef**
Place 2 large clean bath towels inside your dryer.
Turn your dryer on, and heat those towels, until they are very warm.
Open dryer, and nest your bowl of dough in the warm towels.
Close your dryer door.........DO NOT TURN ON YOUR DRYER!!!!
The dough will raise in no time at all. Trust me it works wonders.
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While your dough is rising, prepare the following GLAZE for the dough:
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6 TBSP melted butter
1/2 C. Sugar
Grated rind of 1 orange
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Now prepare your FROSTING:
1 bag of powdered sugar
All the freshly sqeezed juice from your orange
2 TBSP Vanilla
1 cube softened butter
enough milk to make frosting the right consistency
Mix together until fluffy with your hand mixer.
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(You will need to cut your powdered sugar in half, if you are only using a single or double recipe)
use 1/2 cube of butter
use all the orange juice
1 TBSP Vanilla
and enough milk for the right consistency.
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*When the dough has doubled in size, you are ready to roll!
Sprinkle a generous amount of flour across your counter.
(When I triple this recipe, I split the dough 4 ways)
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Roll out dough, in an oblong shape, about 1/2 to 3/4 " thick.
Spread dough with glaze mixture.
Sprinkle with a little cinnamon. I also sprinkle coconut across my dough.
That is my husbands request....it's optional
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Roll up your dough into a long log and pinch and seal the edges.
Cut 1" slices with a long piece of sewing thread.
Place in well greased pans. (3 across x 5 down)
Rise again.....until double. (Not in dryer this time around!)
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Bake at 350 degrees for 10-12 minutes or until Golden Brown
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~Frost while they are warm~
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Let cool before you wrap with saran wrap & foil to freeze.
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BETCHA CAN'T EAT JUST ONE!

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My Favorite: Oatmeal Toffee Cookies!

Ingredients

Makes about 2 dozen 3-inch cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light-brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups oatmeal

1 cup dried cherries

1 cup semi or milk Chocolate Chips
1 cup toffee pieces, (5 1/2 ounces)
Directions

Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
Cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool. Eat and enjoy the calories!!

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Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve

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Jumbo Honey Roasted Peanut Butter Sandwich Cookies

Cream-filled sandwich cookies are a peanut butter lover's dream come true.
Prep Time: 25 Min
Total Time: 1 Hr 10 Min Makes: 8 sandwich cookies

INGREDIENTS

2 packages (8 oz each) cream cheese, softened

1/2 cup Peanut Butter

2 tablespoons honey

1 cup Confectioner Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies
**or better yet....make your own peanut Butter Cookie dough**
3/4to 1 cup Honey Roasted Dry Roasted Peanuts, coarsely chopped
DIRECTIONS:

In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.
Heat oven to 350°F. Make cookies as directed on package. Cool completely.
Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
Serve immediately, or store in single layer tightly covered in refrigerator

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