White Bean Chicken Chili from Allrecipes.com

Rated: Submitted By: Thea Photo By: Erika H. Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 9

"Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili."

INGREDIENTS:

2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin 2 ears fresh corn 1 pound diced, cooked chicken meat 1 (15 ounce) can white beans 1 pinch salt and black pepper to taste

DIRECTIONS:

1.	Heat oil, and cook onion and garlic until soft.
2.	Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3.	Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Corn Cake

Mix:
3 T corn meal
3 c Bisquick
3/4 t baking powder
3/4 c sugar

Add:
3 beaten eggs
1 1/2 c milk
1 c melted butter

Pour into ungreased 9x13 inch pan. Bake at 375 degrees for 30 min.

Mock Penny Anne's Cafe's Famous Sour Cream Pancakes

This approximation found on Epicurious

Sour-Cream Pancakes with Sour-Cream Maple SyrupGourmet | December 2010

by Lillian Chou

For pancakes:

·                                 1 cup all-purpose flour

·                                 1 tablespoon sugar

·                                 1 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 1/2 cup sour cream

·                                 1/2 cup whole milk

·                                 1 large egg

·                                 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Make pancakes:

Preheat oven to 200°F.

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.

Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.

Serve pancakes with warm syrup.

Aunt Annie's Coffee Cake from Allrecipes.com

2 cups all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 egg 3/4 cup milk, or as needed

1 1/2 teaspoons vanilla extract 1/4 cup all-purpose flour 2/3 cup white sugar 1 teaspoon ground cinnamon 1/4 cup butter

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
2.	In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
3.	Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Macaroni Grill Bread

Mix and let bubble:
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water

Add and knead until elastic:
2 cups flour
1 teaspoon salt
1 t. chopped fresh rosemary

Add up to 1/2 cup more flour as needed. Let rise in greased bowl with moist towel over it until doubled, about 1 hour. Punch down and divide into two. Let rest on greased baking sheet 5-10 minutes. Shape into 2 loaves and brush with melted butter. Sprinkle with garlic salt and more chopped fresh rosemary. Let rise until doubled, about 45 minutes. Bake at 450 degrees for 15-20 minutes.

Mock Little Caesar's Crazy Bread from Food.com

3cups flour
1teaspoon salt
1tablespoon sugar
4tablespoons dry milk
1tablespoon canola oil (or olive)
1 1⁄4cups water
1teaspoon lemon juice
2 1⁄4teaspoons yeast

Place ingredients in mixer according to order.
Let rise 30 minute Punch down and let rise again for 30 minute.
roll out and cut into sticks.
Place onto greased cookie sheets.
Let rest 15 minutes.
Bake in 375 for 10-12 minutes. Just til very light brown.
While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and garlic salt.
Serve warm, make about 20-30 depending on size.
For variations add fresh rosemary, or thyme to the dough before baking.

Karly Nielsen's No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*Modifications:
1. I doubled the recipe.
2. I baked on HOT pizza stone that had been preheated in oven to 500 degrees. I put a pan of water in over while baking bread.
3. Cool for about an hour before slicing.

Daryl Hoole's Wooden Spoon French Bread

400 degrees                             2 loaves

2 ¼ cups warm water (115 degrees)
2 TBsp. sugar
2 pkg. (1 TBsp. each) active dry yeast
1 TBsp. salt
2 TBsp. soft shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well.  Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest again 10 minutes; stir down again. Repeat this process until dough has been stirred down 5 times. Turn dough out onto floured board and knead 2 or 3 times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large, lightly greased baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With a very sharp knife cut 3 gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 TBsp. water). If desired, sprinkle with sesame or poppy seeds. Bake 30 minutes or until brown. Cool on racks.

Note: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking. 

Snickerdoodle Muffins with Sour Cream

1 c unsalted butter
1 c sugar
2 t vanilla
2 eggs
3⁄4 t baking soda
3⁄4 t baking powder
3⁄4 t cream of tartar
3⁄4 t freshly gratednutmeg
1 1⁄4 c sour cream
2 1⁄4 c all-purpose flour
1⁄2 c sugar, mixed with
1 T cinnamon (for rolling*)

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Yields 12-14 muffins

Jan Ferre Sweet Corn Bread

Mix in stand mixer in order:
3/4 c sugar
1/2 c canola oil
2 eggs

Sift together and add alternately with 1 c. milk
1 1/2 c flour
1 T baking powder
1/3 t salt
1 1/2 c yellow corn meal

Blend dry ingredients with the creamed mixture alternately with the milk. Pour into a sprayed 9-inch square pan. Bake at 400 degrees for 30-35 min.

Lemon Lovers' Ricotta Pancakes with Blueberry Sauce

Ingredients:

Pancakes:
1 cup flour
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 cup ricotta cheese (or substitute either cottage cheese mixed with an egg yolk or--get this! I tried it this morning--equal parts yogurt and cream cheese! I tried vanilla yogurt with 2 or 3 ounces of cream cheese, and it was scrumptious)
1 large egg
2 large egg whites
1/2 cup lemon juice (A lot, I know)
2 t. grated lemon zest
1 T. oil

Blueberry sauce:
1 T. lemon juice
2 t. cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 T. water
1/4 t. salt

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix ricotta, egg, egg whites, lemon juice, lemon zest and oil. Fold wet mixture into dry to make a thick batter.
Grease a frying pan or griddle and warm over medium-low heat. Measure out 1/4-cup of batter for each pancake. Cook and flip until bronwed on each side.
For the sauce, combine lemon juice and cornstarch in a small bowl and set aside. In a medium saucepan, bring blueberries, sugar, water, and salt to a boil over high heat. Reduce to a simmer and stir in lemon juice/cornstarch mixture. Simmer, stirring, until sauce thickens (about 2 minutes).
Makes 5 servings

From:
http://kandjbrownies.blogspot.com/2008/08/lemon-pancakes-and-toffee-bars.html

Lion House Rolls

Yield: 2 to 2 1/2 dozen

Ingredients

• 2 cups warm water
• 2/3 cup instant nonfat dry milk
• 2 Tablespoons dry yeast (around 2 packages - if you use 2 it's just under 2 Tablespoons but it works)
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter (5 1/3 tablespoons) - plus more for brushing the rolls after baking.
• 1 egg
• 5-5 1/2 cups all purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)

Instructions

1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. I let the yeast proof (dissolve and start to react) for a couple of minutes then add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff.
3. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. That's how I know it has enough flour (It is not necessary to use the entire 5 1/2 cups of flour but that's how much I use). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
5. You can roll these into crescent rolls or do it the traditional Lion House way. Here is a video showing how to roll them the Lion House way. Roll into a rectangle about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
6. You want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles.
7. Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Clear as mud?
8. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.

Notes

Source: KSL.com and the Lion House Cookbook

Read more at http://www.the-girl-who-ate-everything.com/2010/11/lion-house-rolls.html#ePxVSXDoqdU5cM65.99

Breadsticks

1 1/2 c warm water

1 T yeast

1 T honey

1 T nonfat milk powder

1 t salt

3-4 c flour

Garlic Salt

Parmesan Cheese

Spray 9x13 pan. Melt 1 cube butter. Combine water, yeast, and honey. Let sit 5 min. Add milk, salt, and flour to make a soft dough. Press dough to corners of pan (make sure butter gets on top). Sprinkle with garlic and cheese. Cut into 24 strips. Let raise 15 min. Bake at 400 F for 15 min.

91 calories each

German Pancakes

Melt 1 cube of butter and pour into a 9x13 casserole dish.

In a bowl whisk till smooth:
1 c flour
1 c milk
6 eggs

Pour into casserole dish and cook at 425 for 20-25 minutes

Syrup:
Bring to a boil:
1/4 c butter
1/4 c sugar
juice of one lemon
1/4 to 1/2 t cinnamon, lemon zest if desired

Cheese Pancakes/ Sugar Rollups

Combine in blender:
3 eggs
1 c cottage cheese
2 T oil
1/4 c flour sifted with:
1/4 t salt

Yields: 6 Large pancakes - 124 calories each

King Arthur's Cornmeal and Rye Waffles

3 cups buttermilk
2 eggs
6 tbsp butter melted
1 3/4 cups yellow cornmeal
1 cup whole rye flour

1/4 cup cornstarch or arrowroot powder (to ensure a crispy waffle–if you prefer a softer waffle, omit this and use 2 full cups cornmeal)
1/4 sugar
2 tsp baking power
2 tsp salt
1 tsp baking soda

1 tsp vanilla

1 tst maple extract

• Whisk together buttermilk, eggs and melted butter in a medium bowl
• In a separate bowl, blend the dry ingredients (and pecans if using), and quickly and gently combine the wet and dry
• Let batter sit for 10 min. to allow cornmeal to soften. the batter will be quite thick by the time you’re ready to use it.
• Preheat waffle iron; if it’s not nonstick, spray with nonstick cooking spray before preheating. 
• When the iron is hot enough, drop the batter onto it by 1/3 cupfuls, and bake until the waffle iron stops steaming, 3 to 5 min. 

These waffles are best with a crispy, browned exterior so be sure to bake them long enough for the exterior to get quite firm.

Yield: 16, 4-inch square waffles.

1/3 cup: 159 calories

Bobby Flay's Lemon Riccota Pancakes with Lemon Curd and Fresh Raspberries

Combine and whisk together in a small bowl:
Combine and whisk together in a small bowl:
1 ½ C. whole wheat and/or unbleached white flour
2 T. baking powder (Mom Hale thinks maybe 2 t?)
½ t. salt
1/4 t. ground nutmeg

In large bowl, whisk together:
2 C. ricotta cheese (I used low fat).
1/4 C. sugar
4 large eggs (could replace some whole eggs with egg whites).
1 ½ C. milk
juice and grated rind of 2 lemons
Whisk the flour mixture into the wet ingredients until just combined.
Brush griddle with butter.  When hot pour 1/4 C. batter on griddle and cook both sides until light golden brown.  (Don’t rush; let them bake until firm).
Empty the jar of lemon curd into a small saucepan; warm over low heat.  Drizzle a few spoonfuls over the pancakes, top with fresh raspberries and dust with confectioners’ sugar.

Yield: 48 pancakes.  Per 98 calories, 91 g. carbs, 30 g. protein, 355 mg cholesterol, and 36 g. fat.

These really taste good.  However, the recipe yields many more pancakes that 12; more like 48.  That could be because it calls for 2 tablespoons of baking powder.  I bet Bobby meant 2 teaspoons, but I haven’t tried it that way.  With all that lemon juice, I’m surprised it doesn’t call for any baking soda.  Also, the lemon curd is like $5 for a 10 oz. jar, and it is so thick it doesn’t drizzle.  Juli, could you suggest a homemade substitute?  Or a total revamp?

The Recipe Critic's Lofthouse Style Sugar Cookies

½ c sour cream

• 1 c sugar
• ½ c butter, softened
• 2 eggs
• ½ tsp pure vanilla extract
• 3 c all purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• BUTTERCREAM FROSTING:
• 4 c powdered sugar
• 2 tsp vanilla extract
• 2 Tbsp whole milk
• ½ c butter, softened
• food coloring to color frosting (optional)
• candy sprinkles to decorate (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs and vanilla. Mix well until incorporated.
3. In a medium sized mixing bowl, combine flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients.
4. You can either roll out the dough ¼ inch thick on a lightly floured surface and cut cookies in circular shapes. Or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten into a circular shape. Place on an un greased cookie sheet and back for 10-12 minutes. They will be a light brown around the edges. Transfer to a cooling rack and cool completely before frosting.
5. To make the butter cream frosting: Add the butter to a mixer and cream for about 2 minutes. Slowly add in powdered sugar and beat until smooth. Add vanilla and milk and continue to beat until smooth. Add food coloring if desired.

Kristen Nelson's Homemade Kettle Corn

1 c butter
1 c sugar
1 T corn syrup

Boil to soft ball stage and pour over 10 cups of popcorn. Enjoy!

Julie Bagg's Fresh Peach Dessert

16 graham crackers crushed (about 2 packages)
1/2 c sugar
1 1/2 cubes butter, melted

Mix together and spread 3/4 of mixture into bottom of 9x13 pan.

Melt 1/2 pkg. of small marshmallows with 1/2 c of milk on stove, stirring constantly. Set aside to cool.

Whip 1 pint of whipping cream with 1/3 c sugar and 1 t vanilla. Mix with cooled marshmallow mixture. Spread half of the cream mixture onto crust. Layer fresh skinned and sliced peaches onto the cream layer. Then spread with remaining ream mixture. Sprinkle with remaining graham cracker crumbs and chill.

Carrie Stuart's Pumpkin Chocolate Chip Muffin's

3 1/3 c flour
2 c sugar
2 T pumpkin pie spice
2 t baking soda
1/2 t baking powder
1/2 t salt
4 lg eggs
1 can (15 oz.) plain pumpkiin
1 c butter, melted
12 oz. bag chocolate chips
Heat oven to 350 degrees. Grease mini-muffin cups or use cupcake papers. Thoroughly mix flour, sugar pie spice, soda, powder and slat in large bowl.

Break eggs in another bowl. Add pumpkin and butter, whisk until blended. Stir in chocolate chips. Pour over dry ingredients and fold in with spatula until dry ingredients are moistened. Use small, stainless steel scoop to portion batter into muffin cups. Bake 20-25 min. or until springy to the touch. Store in the refrigerator. Makes 96 mini muffins.

Clayton Brown's Shortbread Cookies

Sift:      2 cups. Of Flour

1 ½ cups cornstarch

2/3 cup powdered sugar

Mix with 1 lb. butter softened

Bake at 350 for 9 minutes.

Cream Cheese Frosting

Classic Cinnamon Rolls - Harmon's for KSL.com

Dough Ingredients:

1 tablespoon yeast

1 cup of warm water

1/2 cup sugar plus 1 tablespoon

1 stick butter, softened

2 eggs

3/4 cups warm milk

1 tablespoon salt

5-6 cup bread flour

Filling Ingredients

1 cup butter

1 1/4 cup brown sugar

5-6 tablespoons cinnamon

Frosting Ingredients

1 cup butter

1 package cream cheese

6-7 cups powdered sugar

1 teaspoon almond extract

2 teaspoons vanilla extract

Directions:

1. In a bowl combine water, yeast and 1 tablespoon sugar. Let yeast activate for 5 minutes. 
2. In a stand mixer cream remaining sugar and butter with paddle attachment until light and fluffy. You may also use a hand mixer. 
3. Add eggs and cream mixture again. 
4. While machine is mixing add 2 cups flour to bowl. 
5. Next, add yeast mixture to bowl and continue to mix on low speed. 
6. Add another cup of flour and salt. Mix for 2 minutes. 
7. If using stand mixer, remove paddle attachment and replace with hook attachment. 
8. Add remaining flour and warm milk in three parts. Flour, milk, flour, milk, etc. until all milk is added. Adjust with more flour if needed. Dough should not be sticky and pull away from the sides when mixing. 
9. Knead dough for 6 minutes on medium speed. You may also knead dough by hand. 
10. Remove bowl from mixer and cover with plastic wrap. Allow to proof until double in size. 
11. While dough is proofing, make cinnamon filling by combining butter, brown sugar and 5-6 tablespoons cinnamon. 
12. Remove dough from mixer and split in half. 
13. Roll out and layer half the cinnamon filling across the dough. This should be a thin layer. Add nuts, raisins or cherries if desired. 
14. Tightly roll dough lengthwise. 
15. Using a serrated knife cut rolls to desired shape. 
16. Place rolls into lightly greased baking dish. 
17. Cover lightly with plastic wrap and allow to rise until double in size. 
18. Bake cinnamon rolls at 375 degrees for 20 minutes or until golden brown. 
19. Allow to cool for 5 minutes. 
20. While rolls are cooling make frosting by combining butter, cream cheese, powdered sugar, almond extract and vanilla extract. Whip the frosting ingredients for at least 5 minutes, stopping to scrape the side of the bowl as needed. 
21. Spread warm rolls with small layer of frosting. Allow to cool for 10 more minutes the spread with another layer of frosting. 
22. Enjoy!

If you love the fresh taste of citrus, try this recipe variation to create delicious orange rolls.

Orange Rolls

Filling Ingredients:

2 cups powdered sugar

6 Tablespoons melted butter

Zest from one orange

1 tablespoon juice from orange

Orange Roll Frosting Ingredients

1 package softened cream cheese

1 stick softened butter

6 cups powdered sugar

1/2 teaspoon vanilla

Zest from one orange

1 tablespoon juice from orange

Pinch of salt

Follow the previous directions for the dough, filling and frosting with the new ingredients above to create your orange rolls. This recipe yields 12 jumbo, 16 large or 20 small cinnamon rolls. Use a 9x13 pan, muffin tin or two 8x8 pans.

Microwave Mug Brownies

Ingredients:

1/4 cup flour
6 tbls. sugar
2 tbls. cocoa powder
1 egg
3 tbls. milk
3 tbls. vegetable oil
Dash of vanilla and salt

Whisk ingredients in a large mug and microwave for 2 minutes. Plop onto a plate and sprinkle with powdered sugar. ENJOY!

Gingerbread Houses

2 3/4 cup sifted flour

2/3 cup molasses

1 tsp cinnamon

½ c oil

½ tsp salt

1 egg

1/8 tsp. cloves

1 tsp. ginger

1 T baking powder

1/3 cup packed brown sugar

Mix thoroughly and chill overnight. Roll dough out on oiled piece of foil. Place with foil cookie sheet & bake@ 300 degrees for 20-30 minutes.

Half-way through baking 10-15 minutes  place pattern on gingerbread and cut out. Continue to bake till hard.

 Lift off carefully and cool on baking racks. Assemble house with royal frosting; decorate.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.