Dill Vegetable Dip

This is a wonderful dip for veggies. It takes just a few minutes to mix up but does require chilling time for the flavors to blend together. It's best if it can be made the night before and chilled overnight. But I have made it early in the morning and served it with dinner. I found this recipe on Allrecipes.com.

Ingredients:

1 cup sour cream

1/2 cup mayonaise

1 tablespoon finely chopped onion ( I use 1 1/2 tsp. of dried minced onion)

2 teaspoons dried parsley flakes

1 teaspoon dill weed

1 teaspoon season salt

Assorted fresh vegetables

Combine the first six ingredients; mix well. Cover and refrigerate. Serve with vegetables.

Chocolate Ice Cream

This is another recipe from my mom. I'm not for sure where she got it but I think she may have gotten it from Food Network. I believe it's an Emeril Lagasse recipe, but I'm not for sure. I do know for sure it is very good and one we make all the time. This is a no cook, no egg recipe that you can whip up quickly. So, there is no need to plan ahead to allow for cooking and cooling times. Just mix and pour into your ice cream maker.

Ingredients:

2 cups heavy whipping cream

2 cups chocolate milk

1 1/2 cups chocolate syrup

2 cans evaporated milk

1 can sweetened condensed milk

1 cup bittersweet chocolate shavings, chopped fine(optional) - ( I just use mini chocolate chips)

**1 - 2 teaspoons Danncy Vanilla(optional - this is not in the original recipe, I add this)

Combine whipping cream, chocolate milk, chocolate syrup, evaporated milk, sweetened condensed milk and vanilla (if using)in a large bowl. Mix well. Chill for 4 to 6 hours - I have never done this and it always turns out great. Pour into ice cream maker. Follow your ice cream maker's directions. When ice cream begins to set, add shavings, if desired - I have never done this either. I just mix my mini chocolate chips right in at the beginning.

**Danncy Vanilla is a Mexican vanilla that is wonderful. It's the only vanilla I use. The only problem with it is that it has to be ordered off the internet as it is not available in stores, at least not in my area. I usually purchase it off E-bay. It's pricey, but so worth it. It lasts a long time as you usually get a 33.8 oz. bottle.

Monkey Bread

I found this recipe from Cooks.com years ago. It's been my go to recipe for Monkey Bread ever since. It has a wonderful sauce that is poured on before baking.

Ingredients:

1 3/4 cup sugar

2 tsp. cinnamon

3/4 cup butter

1/4 cup evaporated milk

1/2 cup brown sugar

4 (10 oz.) cans refrigerated biscuits ( I can't get 10 0z so I just use the 7 0z)

In a 1 1/2 quart saucepan combine 1 cup sugar, 1 1/2 teaspoons cinnamon, butter, milk and brown sugar. Bring to a boil. Combine 3/4 cup sugar and 1/2 teaspoon cinnamon. Cut biscuits in half. (Most of the time, I cut them in quarters. In the picture, I used frozen yeast rolls which I thawed. Refrigerated biscuits are better.) Coat with sugar mixture and layer in bundt pan. Spread remaining sugar over biscuits. Pour sauce over biscuits. Bake at 350 degrees for 40 - 45 minutes.

Hot Pretzels

This recipe is from the Crafters' Marketplace Cookbook from Shipshewana, Indiana. These pretzels are a family favorite. They come pretty close to our favorite pretzels that we would buy in Shipshewana from Jo Jo's Pretzels. At least according to what we remember, it's been a long time since we have had one of those delicious treats.

Ingredients:

1/3 cup brown sugar( I double this to 2/3 cup because Jo Jo's Pretzels were sweeter)

1 pkg. yeast(2 tablespoons)

1 1/2 cup warm water

5 cups flour

Boil:

3 cups water ( I double this to 6 cups as 3 didn't seem to be enough the pan I use)

3 tablespoons baking soda(I double this to 6 tablespoons)

Mix sugar, yeast, and water, then set aside for 5 minutes. Add flour. Stir until dough no longer sticks to the bowl. Turn out onto floured surface and knead until elastic. ( I do all this in my Kitchen Aid Stand Mixer) Pull off golf -ball sized pieces and form into pretzel shapes. Drop into boiling water. Cook until it rises to the top. (I have had to gently stir them to unstick them from the bottom of the pan, I don't let them boil for more than 30 seconds) Remove for the water; place on greased pan. Sprinkle with salt( I do not sprinkle mine with salt until after I remove them from the oven.) Bake at 475 degrees for 8 minutes. After I take them out of the oven, I brush them with melted butter then sprinkle with Kosher salt.

Nestle's Chunky Pecan Pie Bars

These bars are so good. The taste of pecan pie with chocolate.

Ingredients:

For Crust:

1 1/2 cups all purpose flour

1/2 cup (1 stick) butter, softened

1/4 cup packed brown sugar

For the Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup sugar

2 tablespoons butter

1 teaspoon vanilla extract

1 3/4 cups (11.5 oz pkg.) Nestle Toll House Semi- Sweet Chocolate Chunks

1 1/2 cups pecans, coarsely chopped

Preheat oven to 350 degrees. Grease 9x13 baking pan. For the crust, beat together the flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12-15 minutes or until lightly browned. For the filling, beat together eggs, corn syrup, sugar, butter and vanilla in medium bowl with wire whisk. Stir in Chunks and nuts. Pour evenly over baked crust. Bake for 25 -30 minutes or until set. Cool in pan, cut into bars.

Southern Living Magazine's Breakfast Casserole

This is a very good breakfast casserole. Easy to make. Just plan ahead as it does need to chill for at least 8 hours or overnight.

Ingredients:

1 pound ground pork sausage

10 white bread sandwich slices, cubed

2 cups shredded sharp cheddar cheese( I used mild cheddar and more like 4 cups of cheese)

6 eggs

2 cups milk

1 teaspoon salt

1 teaspoon dry mustard

1/4 teaspoon worcestershire sauce

Cook sausage in skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 9x13 inch baking dish; sprinkle bread evenly with cheese, and top with sausage. Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature for 30 minutes before baking. Bake at 350 degrees fro 45 minutes or until set. Let stand 5 minute before serving.

Chocolate Fudge Butterfinger Cookies

I got this recipe from Picky Palate at http://picky-palate.com. This is the third cookie recipe that I have made from this site and so far her cookie recipes have been wonderful. This cookie is rich and very chocolaty. The only change I would make is that I would add more crushed Butterfingers. I didn't have king size candy bars so I used 14 snack size. I think I would up that to at least 16 which would be two of the 8 count packages of the snack size. Also, this recipe uses a lot of cocoa. I really thought it was a typo and decided to try it anyways, it was not a typo. You really do use 1 1/4 cups of cocoa.

Ingredients:

1 cup butter, softened

1 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 3/4 cup flour

1 1/4 cup cocoa powder

2 teaspoons baking soda ( I left this out, I almost never put baking soda in my cookies)

1/4 teaspoon salt

2 king size Butterfinger bars, crushed

1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugars until light and fluffy( I just mixed until combined really well). Slowly add eggs and vanilla until well combined. In another bowl, combine the flour, cocoa, baking soda, and salt. Slowly add to wet ingredients(the batter will be thick) then stir in crushed Butterfingers and chocolate chips. Using a medium scoop, drop by rounded spoonfuls onto cookie sheet. Bake for 9-11 minutes, should still be soft in the center. Allow cookie to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.