Rainbow Cupcakes

Ingredients:

• 1 pkg (18.25 oz) white cake mix
• food coloring
• cupcake baking cups
  

Directions:

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

Pumpkin Pie Biscotti

Ingredients:

• 3-1/2 cups all-purpose flour
• 1-1/2 cups firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup mashed canned pumpkin
• 2 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 tablespoons butter or margarine
• 1-1/4 cup macadamia nuts, coarsely chopped

Directions:

1. Preheat oven to 350 F.
   
2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
   
3. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
   
4. Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough.
   
5. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets.
   
6. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes.
   
7. Cool completely on wire racks.

Breadsticks

(Taste of Homes recipe)
Ingredients:

• 1-1/4 c. flour
• 2 tsp. sugar
• 1-1/2 tsp. baking powder
• 2/3 c. milk
• 3 Tbs. butter, melted
• 2 tsp. sesame seeds

Directions:

1. In small bowl combine dry ingredients.  Gradually add milk and stir to form a soft dough.
2. Turn onto a floured surface, knead 3-4 times.
3. Roll into a 10x5x1/2" rectangle; cut into 12 breadsticks
4. Place butter in 9x13 pan.  Place breadsticks in the butter and turn to coat.  Sprinkle with sesame seeds (I didn't have them on hand).
5. Bake at 450* for 14-18 minutes, until golden brown.

3 Cheese Italian Garllic Bread

Ingredients:

• three-cheese italian garlic bread
• 1 loaf fresh french bread
• 1/2 cup butter, softened to spreading consistency
• 1/2 tsp garlic powder
• 1/4 tsp italian seasoning
• 8 slices provolone cheese
• 1 1/4 cup shredded mozzarella
• kraft parmesan cheese
• marinara sauce for dipping

(I'm posting this recipe for Lindsay B.  It's her recipe; measurements are approx.  Use to your liking)

Directions:

1. slice ends off french bread; discard.
2. cut loaf into 16 slices.
3. in small bowl, mix butter, garlic and seasoning until well blended.
4. spread onto both sides of bread slices.
5. on non-stick skillet over medium heat, grill each slice of bread.
6. when grilling second side, place about 1 tsp of shredded mozzarella on the already-grilled side, top with 1/2 slice of provolone.
7. place grilled bread on baking sheet, sprinkle with parmesan and additional seasoning (optional). place under broiler for 2-3 minutes or until provolone is melted and slightly bubbly.
8. remove and serve with marinara sauce.

The Best Zucchini Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup wheat flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1/2 cup oil
• 1/2 cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (opt)
  

Directions:

1. Grease two 8x4" pans. Preheat oven to 325*.
2. Sift flours, salt, baking powder, soda, cinnamon and nutmeg together.
3. Beat eggs, oil, applesauce, vanilla and sugars together. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 50-60 minutes, or until toothpick comes out clean. Cool in pan on rack for 20 minutes. Remove the bread from the pan and completely cool.
   

Campfire Cherry Pie

Ingredients:

• 1 Iron campfire sandwich maker or as many as needed.
• Cherry Pie Filling in the Can, more than one can may be needed.
• White Bread as many loafs or slices needed for eaters.
• Butter

Directions:

1. Butter two pieces of bread on the outside only. 
2. Place first piece of bread in iron maker with butter side down. 
3. Then place about 2 spoonfuls or amount satisfying to you of cherry filling on bread. 
4. Then place the other piece of bread on the cherry filling with butter on top. 
5. Close the iron sandwich maker and roast over an open fire, flipping sides while checking the cherry pie.
6. When both outer sides of the bread are toasted, your cherry pie is complete and ready for removal. Sprinkle some powdered sugar on top and ENJOY!

Honey Soy Baked Chicken

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 5 tablespoons honey
• 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fresh ground pepper
• 3 pounds (approximately) chicken thighs (or preferred chicken meat)
• salt and pepper to taste

Directions:

1. Preheat oven to 425°F.
2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

From TidyMom.net

We love this recipe!

Cherry Chocolate Ice Cream Floats

Ingredients:

• 1 cup water
• 3/4 cup sugar
• 2 cups carbonated water, chilled
• 3 tablespoons maraschino cherry juice
• Chocolate syrup
• 14 scoops chocolate ice cream
• Whipped cream in a can
• 7 maraschino cherries

Directions:

1. In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
2. Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately. Yield: 7 servings.

from Simple and Delicious magazine 

Strawberry Butter

Ingredients:

• 1/2 cup butter
• 1/4 cup confectioners sugar
• 1/4 cup strawberry or favorite fruit preserves (I used fresh chopped strawberries)

Directions:

1. In a small bowl, combine butter, sugar and preserves.
2. Using an electric mixer, beat at medium speed until fluffy.
3. Store in container with tight-fitting lid in refrigerator up to two weeks. Makes 3/4 cup.

Pizza Rollers

Ingredients:

• 1 pkg (10 oz) refrigerated pizza dough
• 1/2 cup pizza sauce
  
• 18 sliced pepperoni
• 6 sticks mozzarella cheese
  

Directions:

1. Preheat oven to 425*. Coat baking sheet with nonstick cooking spray.
2. Roll out pizza dough on baking sheet to form 9x12 inch rectangle. Cut pizza dough into 6 (4.5x4 inch) rectangles. Spread about 1 tbsp sauce over center third of each rectangle. Top with 3 slices pepperoni and stick of mozzarella cheese. Bring ends of dough together over cheese, pinching to seal. Place, seam side down, on prepared baking sheet.
3. Bake in center of oven 10 minutes or until golden brown.
   

Purple Cows

Ingredients:

• 3 cups frozen vanilla yogurt
• 1 cup milk
• 1/2 cup thawed frozen grape juice concentrate (undiluted)
  
• 1 1/2 tsp lemon juice
  

Directions:

1. Blend together ingredients in a blender.
2. Enjoy!
   

creamy tomato-basil pasta with shrimp recipe at kraftfoods.com

Creamy Tomato-Basil Pasta with Shrimp
We really liked this recipe.

Creamy Turkey with Noodles

Ingredients:

• 1/2 lb. egg noodles
• 2.5 cups turkey, cooked and cubed
• 1 can cream of mushroom soup
• 1/2 - 1 can of milk (empty soup can)
  
• salt and pepper to taste
  

Directions:

1. Cook noodles according to package. Combine noodles, turkey, soup, milk, salt and pepper.
2. Place in 7x11" pan. Cover and cook at 350* for 30-35 minutes. Uncover last 5-10 minutes.

*I didn't really measure, I just dumped, so I'm guessing on the turkey and noodles amount.

Easy Apple Turnovers

Ingredients:

• 1 package frozen Puff Pastry, thawed
  
• 1 can Apple Pie Filling
• 3 TB butter, melted
• 2 TB sugar
• 1/4 tsp cinnamon
  

Directions:

1. On a lightly floured surface, roll out each pastry sheet. Cut each into four squares.
2. Spoon 1/4 cup apple pie filling into the center of each square; fold diagonally in half and press edges to seal. Place on a greased baking sheet.
3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown.