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Toll House Kookie Brittle – Aunt Billie Rae loves these

  • 1 cup margarine
  • 1 1/2 tsp vanilla
  • 1 cup sugar
  • 2 cups flour
  • 1 – 6 ounce package chocolate chips (about 1 cup)
  • 1 cup chopped nuts

Combine margarine, vanilla, and sugar. Add flour, mix well. Add chips and 3/4 cup of nuts. Press into an ungreased 9X12 pan. Sprinkle remaining nuts on top and press in lightly.

***Cut as soon as they come out of the oven, Roger uses a pizza cutter.

Bake at 375 degrees F, for 20 minutes or until golden brown.

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Orange-Glazed Coffee Cake

Makes 12 servings

  • 1 package/TBS active dry yeast
  • 1/4 cup warm water (105-115 degrees F)
  • 1/2 cup warm milk (105-115 degrees F)
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup ricotta cheese (can substitute cottage cheese)
  • 1 TBS grated orange zest
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 3 1/2-4 cups flour

Glaze

  • 1 large egg, lightly beaten

Icing

  • 1 cup powdered sugar
  • 1 1/2-2 TBS fresh orange juice
  1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.
  3. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in remaining flour, 1/2 cup at a time, until a stiff dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking
  5. Place dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  6. Grease a 10-inch springform pan. Punch down dough. Turn out onto lightly floured surface and knead for 1 to 2 minutes.
  7. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  8. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.
  9. Preheat oven to 425 F. Brush the dough with glaze.
  10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
  11. To prepare icing, in a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
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Chocolate Cheesecake

Makes one 9-inch cheesecake

Crust

  • 2 cups chocolate wafer crumbs
  • 5 TBS melted butter

Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 ounces (2 squares) semisweet chocolate, melted

Frosting

  • 6 ounces (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
  1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
  2. Preheat oven to 300.
  3. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
  4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
  5. Bake cheesecake for 50 minutes. Transfer to a wire rack. Cool completely.
  6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
  7. Uncover cheesecake; carefully remove sides of pan.
  8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Baking Tips

Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.

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Toffee-Topped Bars

  • 2 cups firmly packed brown sugar
  • 2 cups all purpose flour
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup unsweetened flaked coconut (optional)
  1. Preheat oven to 350. Lightly grease a 9X13 baking pan; set aside.
  2. In a large mixing bowl, mix together brown sugar and flour.
  3. Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
  4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk, and egg.
  5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
  6. In a small bowl, combine chocolate chips and walnuts. Fold in the coconut.
  7. Sprinkle reserved crumb mixture over top of batter in pan. sprinkle with the chocolate chips, and walnuts.
  8. Using a long flat spatula, spread topping evenly over the top of the batter in pan.
  9. Bake bars for 35 minutes, or until skewer inserted in center comes out clean.
  10. Transfer pan to a wire rack. Cool bars in pan completely before slicing.
  11. Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.

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Slow-Cooker Pork Ragu

  • 8 slices applewood smoked bacon, chopped (half of a 12 oz package)
  • 1 1/2 lbs boneless pork shoulder, trimmed and cut into 2 inch pieces
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chopped onions
  • 2 cups chopped carrots
  • 5 cloves garlic, chopped
  • 2 tsp dried oregano leaves
  • 1/2 cup chicken broth
  • 1 can (28 oz) fire roasted crushed tomatoes, undrained
  • 6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked pasta)
  • Shredded Parmesan cheese, if desired
  1. Spray 5 quart slow cooker with cooking spray
  2. In 5 quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
  3. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add half of the pork to the bacon drippings in the Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
  4. Add onions, carrots, remaining 1/4 tsp salt and 1/4 tsp pepper to Dutch oven, cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano, cook 30 seconds. Add broth, heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
  5. Cover, cook on Low heat for 8 to 10 hours or until pork is tender and easily falls apart. Before serving shred pork with 2 forks. Serve over cooked pasta. Garnish with Parmesan cheese.
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Chicken and Wild Rice Soup

  • Serves 6
  • 2 pounds bone-in chicken breast halves, skinned
  • 3/4 cup dried wild rice, rinsed and drained
  • 5 cups reduced-sodium chicken broth
  • 2 medium carrots, thinly sliced
  • 1 cup sliced fresh button mushrooms
  • 1 stalk celery, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup dry long grain white rice
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 cup whipping cream or half and half
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/3 cup chopped fresh flat-leaf parsley

PREP: Place chicken and wild rice in Instant Pot. Pour broth over all. Secure the lid on the pot. Close the pressure release valve.

COOK: Select MANUAL and cook on high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press CANCEL.

Transfer chicken to a cutting board, set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to rice mixture in pot.

Secure the lid on the pot. Close the pressure release valve. Select MANUAL and cook on high pressure for 5 minutes. When cooking is compete, use a natural release to depressurize. Press CANCEL.

Meanwhile, remove chicken from bones, discard bones. Cut chicken into bite-sized pieces. Add chicken, whipping cream, and cream cheese to the pot. Select SAUTE and adjust to NORMAL. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth. Press CANCEL.

SERVE: Ladle soup into bowls. Sprinkle with parsley.

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Butterfinger Lush

  • 1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
  • Vegetable oil, water, and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) chocolate instant pudding mix
  • 3 cups cold milk
  • 3 Butterfinger candy bars (1/9 oz each), unwrapped, chopped (about 1 1/2 cups)
  1. Heat oven to 375. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
  2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with a whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layers. Cover and refrigerate 4 hours.
  5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
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Strawberry Shortcake Lush

  • 1 pouch (17.5 oz) Betty Crocker sugar cookie mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/3 cup butter, melted
  • 1 container (7.5 oz) strawberry cream cheese spread, softened
  • 1 cup powdered sugar
  • 1/2 cup strawberry jam
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) vanilla flavor instant pudding
  • 3 cups cold milk
  • 1 cup chopped fresh strawberries
  1. Heat oven to 375. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
  2. In food processor, process 1/2 of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In large bowl, beat cream cheese spread, powdered sugar, and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  5. When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
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Peach Pie (This recipe is from Grandpa Carl Morgenegg’s Aunt Esther Morgenegg, she was Great Grandpa Edgar Morgenegg’s brother Arthur’s wife)

This recipe makes one 9″ pie, you can double to make two pies or one 10″ pie

Combine

  • 2 cups pineapple juice
  • 2/3 cup sugar
  • pinch salt
  • 5 level TBS cornstarch mixed with a little juice

Cook until thick. Pour enough into a baked pie shell to just cover the bottom. Slice peaches into the shell over the juice until pie is nice and full. Cover with rest of filling. Cool. Cover with fresh whipped cream. Chill and serve.

Grandma Lee Morgenegg says this is absolutely delicious.

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Slow Cooker Lasagna

  • 1 pound Italian sausage
  • 1 medium onion, chopped (1/2 cup)
  • 3 cans (15 ounces each) Italian-style tomato sauce ( I would just make my own spaghetti sauce and not add the extra basil and salt in this recipe)
  • 2 tsp dried basil leaves
  • 1/2 tsp salt
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 container (15 oz) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles
  1. Cook sausage and onion in skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noddles and the remaining sausage mixture.
  4. Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender.
  5. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
  6. Makes 8 servings.